Classic Russian Delicacy
- 500 gm, chicken thighs b/less
- 1 heaped Tbsp, all-purpose flour
- 4-5 cloves of garlic, minced
- 1 tsp, paprika (or deghi mirch powder)
- Salt to taste
- 1 medium onion, finely chopped
- 1 Tbsp light oil (olive/canola or like)
- 1 liberal Tbsp of butter (unsalted to be preferred)
- 1 Tbsp yellow mustard
- 1 Tbsp apple cider vinegar
- 1 Tbsp Worcestershire sauce
- 1 Tbsp tomato ketchup
- 2-3 tomatoes, crushed or blended
- ½ cup heavy cream
- Chopped chives/green onion (or, substitute with parsley), for garnish
Combine together the flour, salt, paprika and minced garlic. Sprinkle the mix evenly over the chicken cubes and make sure the chicken is coated on all sides.
In a heavy bottom pan, heat the oil on medium heat. Add the butter to hot oil lowering the flame to low. Add the chopped onion and sauté until translucent.
Stir in the chicken and sauté on medium to mid-hi flame, turning over the contents regularly, until the chicken is lightly browned as well as the fat surfaces.
Now add the Worcestershire sauce and apple cider vinegar, and cook briefly.
Next, add the yellow mustard sauce and tomato ketchup, and let it simmer on the low for a couple minutes.
Add the crushed tomatoes and stir-cook on medium flame until everything is well incorporated, about 3-4 minutes.
Now check for the doneness of the chicken. If it is cooked through and tender, proceed with the next step. However, if it is undercooked, add a tablespoon or two of pre-cooked water and let it simmer covered on low heat until chicken is well cooked.
Once the chicken is tender and cooked through, remove the lid and stir the contents well. Check and adjust the seasoning.
Finally mix in the heavy cream, folding it in nicely from all sides, and let the mixture simmer on low fire for 5 minutes.
Finish up with a sparse garnish of chopped chives/green onion.
It’s best relished over a bed of boiled rice (any long grain of aromatic variety). Even a bowl of cooked penne pasta or wide noodles goes well with Stroganoff.