Hungarian Chicken Paprikash With Nokedli

>>>Hungarian Chicken Paprikash With Nokedli
Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings

The first thing you may notice about this post is that there is one of them there Youtube video things floating just above these words, I really should know better and ogt distracted by shiny things on the internet so decided to make a video to go along with my Hungarian Chicken Paprikash recipe…  Boy did it take an eternity but I quite like it, it took an eternity to photograph, film and edit but I have learned a great deal and whilst I will not be doping one for every recipe I’ll certainly give it a whirl again in future 🙂

Hungarian Chicken Paprikash with homemade Nokedli and once again I am running the risk of offending my adopted nation with my take on a Hungarian classic, however my Gulyás Recipe was well received and I have yet to receive any death threats…  Having ‘said’ that, I have probably already infuriated many Hungarians by spelling Paprikash incorrectly, I do honestly know it is spelt Paprikás (pron poprikosh), is it any wonder that learning the Hungarian language makes me cry?  ‘S‘ is always pronounced as ‘SH‘ in Hungarian unless of course it is followed by a ‘Z‘ at which point in time it is pronounced ‘S’, and that aint the half of it…  Anyway I digress, back to Hungarian Chicken Paprikash…

I have never been to a single Hungarian restaurant that does not have this dish on the menu all year round and I have consumed it in more than once or twice, so I have a lot to compare it too, my initial attempt was made with chicken thighs but it was not quite right.  The paprika rich velvety sauce is quite subtle and is the perfect complement to chicken breast, a cut of meat I usually view with disdain for the lack of flavour, however here in Hungarian Chicken Paprikash it works perfectly the moist a tender breast is the perfect vehicle for the velvety sauce.

Like this recipe? Then you should definitely check out this one!  Chicken Legs with Romesco Sauce

This dish is a little unusual for a Hungarian dish in my experience, flavour wise it is subtle and delicious for it, Hungarian food for me is defined by its robust flavours and content however this is altogether a different beast, I have added a few bits that would be frowned upon but hey…  It’s my recipe and it’s what I do 😉

Paprikash is almost always served with Nokedli a curious pasta’esque’ dumpling called ‘Spätzle’ in Germany, Switzerland and Austria, we have had visitors order this dish and ask for it to be served with chips (yes they were English) and they received curious looks from the waiting staff.  Nokedli are again primarily a vehicle for the sauce which is the star of this recipe, they have very little flavour on their own but for some strange reason I love them.  Unfortunately I do not own a nokedli maker so have been a little experimental here but after a few attempts with various buts of kitchen equipment I have got a pretty good approximation and I have taken the liberty of rolling my cooked dumplings in a little butter, pepper and parsley to give it a little more interest but not so much to distract from the sauce.

Elderflower champagne recipe
Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings

Hungarian Chicken Paprikash With Homemade Nokedli

Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings

Course Main Course
Cuisine Hungarian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2
Author Brian Jones


For the Nokedli

  • 200 g Plain Flour: Sifted.
  • 2 Eggs.
  • 1/8 tsp Salt.
  • 125 ml Milk.
  • 25 g Butter. (Optional)
  • 1/4 Cup Parsley. (Optional)
  • Black Pepper. (Optional)

For the Paprikash

  • 100 g Onion: Roughly chopped.
  • 2 Cloves Garlic: Roughly chopped.
  • 1 tsp Cooking Oil: Neutral.
  • 20 g Butter.
  • 2 tbsp Sweet Hungarian Paprika.
  • 300 g Chicken Breast: Cut in to bite sized portions.
  • 50 ml Water.
  • 150 g Sour Cream: I use a Tejföl, a Hungarian soured cream around 20% fat content.


For the Nokedli

  1. Combine all of the ingredients and bring together to create a thick batter almost like a buttermilk pancake texture.
  2. Pass the batter through a Nokedli maker directly into a pan of rapidly boiling salted water, the Nokedli are cooked in just a couple of minutes and are done shortly after they begin to float. If you do not have a Nokedli maker you can use a colander with large holes, the nokedli will be smaller but just as good!
  3. Melt a knob of butter in a pan and toss the cooked nokedli with a handful of chopped parsley and a good grinding of black pepper (to your taste), the nokedli is cooked just after it begins to float. If you are making large portions you may want to do this in batches

For the Paprikash

  1. Cook the onion in a heavy based pan in the oil an butter mix over a low-medium heat until soft, you do not want to colour the onions, approximately 10 minutes
  2. Add the garlic and cook for a further 2 minutes
  3. Add the paprika to the pan and stir to combine for about 1 minute
  4. Blitz the onion, garlic and paprika mix in a blender to a smooth paste, add water if needed. This step is optional but I am aiming for a smooth and velvety sauce
  5. Return the paste to the pan over a medium heat and add the chopped chicken and 50ml of water and cook for 15 minutes until the chicken is almost cooked
  6. Meanwhile bring a large pan of well salted water to a rolling boil
  7. When the chicken is almost cooked add the sour cream and bring to eating temperature and serve with the buttered nokedli

Recipe Notes

If you don't want to bother making the Nokledli serve this Hungarian Chicken Paprikash with a robust pasta like an Orecchiette, the texture is a perfect vehicle for the rich sauce.

Like this recipe? Then you should definitely check out this one!  Coronation Chicken Rebooted
Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings
Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken breast in a velvety sweet paprika rich sauce served with fresh Nokedli or dumplings


  1. Jo May 24, 2015 at 4:24 pm - Reply

    I’m really looking forward to giving this a go 🙂

    • Brian Jones May 25, 2015 at 10:07 am - Reply

      Excellent, let me know how it goes… A simple but real taste of Hungarian food 🙂

      • Just Jo April 12, 2016 at 5:32 pm - Reply

        Finally made it and loved it. I think my paprika needs refreshing as I thought it could do with a little more but I’ve had it quite a while. It worked very well with bulgar wheat as the carbs 🙂

        • Brian Jones April 12, 2016 at 5:53 pm - Reply

          So glad you liked it Jo, Paprika is a funny spice it has a very short shelf life before it becomes a bit ‘meh’ but it is also very different depending where you get it from. Ours is always from a local supplier and always fresh so really very vibrant and flavourful, I think I mentioned in the recipe the Hungarian way of cooking with Paprika seems to be take what you think is a sensible amount, double it and then add a little bit more for luck 😀

  2. Bill Marinelli June 19, 2015 at 10:18 am - Reply

    Flour? Not in the ingredients

    • Brian Jones June 19, 2015 at 10:22 am - Reply

      I have flour in the nokedli but no flour in the Paprikash 🙂

  3. All About The Pig | Krumpli September 22, 2015 at 2:54 pm - Reply

    […] Hungarian food is actually fairly well known in popular culture with dishes like Paprikás (pron paprikash) and gulyás being almost universally known… Although as with most universally […]

  4. Terry Mercede September 11, 2016 at 2:10 pm - Reply

    Why isn’t recipe in American standard measure ments?

    • Brian Jones September 12, 2016 at 6:13 am - Reply

      Thanks for taking the time to write Terry… The principle reason that my recipes are in metric rather than imperial is that I am European and as such have very little idea about imperial measurements, even at the age of 42 I was largely bought up around metric measurements. Adding to this my audience is largely global and looking at the measurements used by my readers the majority use metric measurements. The final reason is that there is a difference between Australian, British and American imperial measurements and no real easy way of differentiating between the three, where is metric is simple and always the same no matter where you are in the world, this means when following my recipes you will get the flavour profiles in the way I have designed them.

      There are a number of conversions available on line although when cooking from a US based recipe I typically call on this site http://www.deliaonline.com/information-centre/oven-temperatures-and-conversions.

  5. Claudia September 26, 2016 at 12:48 am - Reply

    I can’t wait to try this. It looks exactly like the dish my mother used to make and I can hear my father saying Nodedli.

    • Brian Jones October 5, 2016 at 6:52 am - Reply

      A pretty staple Hungarian dish, are your parents from Central Europe?

  6. Claudia September 26, 2016 at 12:49 am - Reply

    Except I made a typo and meant nokedli!

  7. Erin July 29, 2017 at 6:56 pm - Reply

    GREAT VIDEO. All the info, with detailed pics, without watching someone chop onions for 5 minutes. Going to try it soon. Thanks.

Leave A Comment

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.