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METHOD

Roll chicken pieces in paprika,

In a skillet (fry pan with lid) fry chicken in butter with onion until golden brown,

Cover, turn down heat and cook,
When chicken is cooked, remove to warmer,

Add stock to pan and stir to form thin gravy

Add sour cream and tomato sauce to thicken into a sauce,
Pour sauce over chicken.

Serve
With fluffy white rice (Bismati is best)
Garnish with Broccoli rosettes. 

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Skinned and jointed chicken pieces (one per person)
Sweet Paprika
Tb/sp. Butter per portion
A little chicken stock
Thick sour cream
small onion per person, chopped finely
t/sp. tomato sauce per portion
salt & pepper to taste

Bismati Rice

Broccoli