Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 600 grams of boneless, skinless chicken thighs into approximately 2-inch pieces and place them in a large mixing bowl.

2. 2

   In a separate small bowl, combine 2 tablespoons of Hungarian sweet paprika, 1 tablespoon of hot Hungarian paprika, 1.5 teaspoons of salt, 0.75 teaspoons of freshly ground black pepper, 1 teaspoon of crushed caraway seeds, 2 tablespoons of grated fresh galangal, 0.5 cup of sour cream, and 0.25 cup of melted lard.

3. 3

   Pour the spice and sour cream mixture over the chicken pieces, ensuring all chicken is thoroughly coated, then cover and marinate in the refrigerator for at least 4 hours, or preferably overnight.

4. 4

   Preheat your tandoor oven to a high heat of approximately 250-260 degrees Celsius (480-500 degrees Fahrenheit) and thread the marinated chicken pieces onto metal skewers.

5. 5

   Carefully place the skewers into the hot tandoor oven and cook for 15-20 minutes, rotating occasionally, until the chicken is cooked through and slightly charred on the edges.

6. 6

   While the chicken cooks, sauté 1 thinly sliced large onion and 3 minced garlic cloves in a separate pan until softened, then add 1 sliced red bell pepper and cook for another 5 minutes.

7. 7

   Remove the cooked chicken from the tandoor and the skewers, then toss with the sautéed onions and bell peppers, garnishing with 2 tablespoons of chopped fresh parsley before serving immediately.