A Hungarian classic: Chicken paprikash with sour cream gravy, nokedli dumplings and cucumber salad – videos, recipes

Traditional chicken paprikash with a creamy sour cream thickening – just as grandmothers used to make it. This iconic dish is one of the best-known staples of Hungarian cuisine. It developed around the turn of the 18th–19th centuries, alongside the widespread use of ground paprika. Unlike pörkölt (Hungarian stew), paprikash is finished with a sour cream gravy, giving it its characteristic silky texture.

It’s well worth making a double portion straight away – it always disappears quickly! (Videos for all three recipes below coming tonight!)

Traditional chicken paprikash with sour cream gravy

Ingredients (serves 4)

• 1 kg chicken thighs and drumsticks
• 2 medium onions
• 2 tbsp lard or 3 tbsp oil
• smoked bacon (szalonna)
• 2 tbsp sweet ground paprika
• 1 green pepper
• 1 tomato
• salt and pepper to taste
• 2 cloves garlic (optional)
• approx. 150 ml water or stock

For the gravy

• 200 ml sour cream (tejföl in Hungarian, 20% fat)
• 1 tbsp plain flour
• water as needed

Method

Prepare the base

Dice the bacon and fry gently over a low heat until lightly crisp. Add the finely chopped onions and cook until golden and caramelised. Stir in the chopped pepper, tomato and garlic.

Remove the pan from the heat, add the paprika and stir quickly so it doesn’t burn, then pour in a little water.

Add the chicken

Place the halved, cleaned chicken pieces into the pan. Add enough water or stock to just cover the meat. Cover and simmer gently in its own juices, topping up with a little water if necessary. Cook over low heat, partially covered, until the chicken is completely tender (about 40–50 minutes).

Sour cream thickening

Mix the sour cream and flour until smooth, then loosen with a little water or some hot cooking liquid. Stir this mixture into the paprikash and gently bring to the boil for a few minutes until slightly thickened. Do not overboil – the sauce should just thicken and remain creamy.

Serving

Traditionally served with fresh nokedli dumplings (see below), or boiled pasta, plus cucumber salad (see below).

Tips

• Leave the skin only on the drumsticks; it tends to slip off the thighs during cooking.
• For an extra silky sauce, shake the pot occasionally instead of stirring – this keeps the meat intact and the gravy smooth.
• Finish with a spoonful of sour cream and chopped parsley on top.

Traditional nokedli – simple yet perfect dumplings

Nokedli are a cornerstone of Hungarian cooking. Made from basic ingredients, they are the essential side dish for classics like stews and chicken paprikash, but can also be served on their own (for example, with eggs). Soft yet pleasantly firm, they’re best when freshly cooked. The secret lies not in complexity but in the right proportions and texture.

Ingredients (serves 4)

• 500 g plain flour
• 2 eggs
• approx. 300–400 ml water
• 1 tsp salt
• 50 ml oil

Method

Beat the eggs in a bowl with a little water and salt. Add the sifted flour and oil. Gradually mix in the remaining water until you get a thick, sticky batter. It should flow slowly but not be stiff – soft enough to separate with a spoon.

Bring a large pot of well-salted water to the boil. Using a nokedli maker or a knife from a board, drop small pieces of dough into the water. Wetting the tools helps prevent sticking.

When the dumplings float to the surface (after about 2–3 minutes), remove with a slotted spoon and serve immediately.

Tips

• You can enrich the dough with a little sour cream or semolina for extra flavour.
• Don’t overwork the dough – texture is key.
• Toss the cooked dumplings lightly with a little oil or fat to prevent sticking.
• Soaking utensils in cold water afterwards makes cleaning much easier.

Fresh nokedli bring true home-style comfort to any Hungarian meal – simple, honest and endlessly satisfying.

Creamy Hungarian cucumber salad – The coolest side dish ever

Light, refreshing, a little tangy, and perfectly creamy: this traditional Hungarian tejfölös uborkasaláta is the ultimate side dish next to chicken paprikash, potato pasta, grilled meats, stews, or even a simple slice of fresh bread.

And the best part? It’s ridiculously easy to make and ready in about 15 minutes.

Traditional Hungarian creamy cucumber salad recipe

Ingredients:

• 2 large or 4 smaller cucumbers
• 1 teaspoon salt
• 250 gr sour cream (tejföl if you can find it!)
• 1–2 cloves garlic (crushed)
• 1 tablespoon vinegar (white wine or apple cider)
• 1 teaspoon sugar
• pepper
• Optional: a pinch of sweet paprika

Instructions:

1. Peel the cucumbers
2. Slice very thinly
3. Sprinkle with salt and let them sit for about 10 minutes. This helps draw out excess water. Gently squeeze out the extra liquid (if you want, but not necessary).
4. In a bowl, mix sour cream, garlic, vinegar, sugar, and pepper.
5. Add the cucumbers and stir until evenly coated.
6. Chill in the fridge for at least 20–30 minutes before serving.

Optional but very Hungarian: sprinkle a little paprika on top before serving.

How did you like these recipes? If you ever decide to try them out, send us a message or leave us a comment and let us know how it went!

If you missed our stuffed cabbage recipe:

• Hungary on a plate: Hungarian stuffed cabbage – recipe, video