HYDERABADI WEDDING SPECIAL RED CHICKEN RECIPE | HYDERABADI RED CHICKEN CURRY

Hyderabadi Wedding Special Red Chicken Recipe | Hyderabadi Red Chicken Curry Recipe | Hyderabadi Shadiyon Wala Red Chicken | Hyderabadi Chicken Curry | Hyderabadi Red Chicken | Chicken Curry Recipe | Chicken Gravy

Ingredients for Hyderabadi Red Chicken Curry:

(Tsp-Teaspoon; Tbsp-Tablespoon)

Chicken, large pieces- 1 kg

Cashew-Almond-Coconut paste:
- Cashew nuts -10
- Almonds-10
- Coconut grated- 4-5 tbsp (35-40 gms)

For the Marination:
- Turmeric powder- 1/4 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder - 4 tsp
- Coriander Powder- 2 tsp
- Garam Masala Powder- 1.5 tsp
- Ginger Garlic paste- 1 tbsp
- Fried onions - 3 medium ones (lightly crushed)
- Cashew-almond paste made earlier
- Whisked Curd/Yogurt- 1 cup (225-250 gms)
- Red colour- pinch
- Salt-2.5 tsp

Spice & Sauces:
- Pepper Powder- 1/2 tsp
- Green Chilli Sauce- 1 tsp
- Red Chilli Sauce- 1 tbsp
- Soy Sauce- 1 tsp
- Tomato Ketchup- 1 tbsp

Other Ingredients:
- Coriander Leaves, chopped- 3 tbsp
- Mint leaves, chopped- 2 tbsp
- Green Chillies, cut & slit- 3
- Garam Masala Powder- 1/4 tsp
- Fresh Cream- 2 tbsp
- Oil in which onion was fried- 5-6 tbsp

Preparation:

- Slice the 3 medium onions and deep fry in oil till golden. Remove from oil and allow to cool.
- Grate the coconuts after removing the dark skin. You can also do that in a grinder after cutting the coconut into pieces. Make sure it is not too smooth.
- For the Cashew-Almonds-Coconut paste, dry roast the cashew nuts & almonds on low heat for 2-3 mins. Shouldn’t become brown.
- Now add the grated coconut, give a mix and stir and dry roast on low heat for 3 mins till the coconut starts becoming light brown. Remove & allow to cool.
- Transfer these into a grinder and coarse grind it into a powder. Now add 1/2 cup water and grind it into a paste.

Process:

- Take a flat bottom curry pan and arrange the chicken pieces in it.
- Add all the ingredients for the marination (listed above), cover and set aside 90 mins to marinate
- After marinating, place the pan with the chicken on high flame.
- Cook the chicken on high to medium heat for 5 mins. Stir once or twice.
- Cover and cook on low heat for 15 mins.
- Remove lid and add pepper powder and all the sauces. Give a mix.
- Now add the coriander leaves, mint leaves and the green chilli. Give a mix.
- Cover and cook on low heat for 10 mins.
- Lastly add the garam masala and fresh cream.
- Cook 2 mins on low heat.
- Serve with naan or rice.