Hungarian Chicken Stew

 Yesterday I tried a new recipe and decided that I had to jot it down since it was very tasty. It does not have the usual spices that one uses in chicken curries. The recipe calls for bone-in, skin-on thighs. I added a few cut pieces of breast too since Hubby prefers that.

Hungarian Chicken Stew

Ingredients

1- Chicken thighs (bone-in, skin-on) plus one breast cut into big pieces - almost 750 gm

2. Cubed Onions - 3 numbers 

3. Minced garlic - 5 cloves

4. Tomato paste or pureed tomato - 3 tblspn

5. Pepper powder - 1/2 tspn

6. Kashmiri chilly or paprika powder - 3 tspn

7. Flour - 4 tbspn

8. Chicken broth - 2 cups

9. Heavy cream - 1/4 cup

10. Sour cream - 2/3 cup (I did not use it)

Method

Wash the chicken and sprinkle salt on both the sides. Add a tablespoon of oil and brown the chicken on both sides on high heat. Do not worry if you see dark or brown portions on the pan. Once the chicken is browned, remove. The pan would have enough oil that came out from the skin. Add the onions and saute until almost brown. Now add the minced garlic and saute for 2 minutes. Add the flour and let it cook before you add the tomato paste. Now you may add the chicken broth. (I used 2 Maggi cubes) Let it boil. Add the chicken and any juice that may have leaked and let it simmer in the gravy for 30 to 45 minutes while turning the pieces occasionally. 

The final step is to add the cream plus the sour cream (you can add 2 tspn of curd too). Let it boil for 2 minutes.

Enjoy!