A rich, vibrant, and aromatic slow-cooked chicken curry, famous for its velvety nut-based gravy and signature crimson hue.
In the City of Pearls, a grand wedding feast or daawat is simply not complete without this iconic dish. While the Biryani takes centre stage, Hyderabadi Red Chicken is the soulful, must-have accompaniment that guests look forward to. With its rich, nutty aroma and vibrant colour,...
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Grind the cashews, almonds, and desiccated coconut into a smooth, thick paste using a splash of water. Set it aside.
Slightly crush or pulse the barista in a mixer.
In a large mixing bowl, combine the chicken pieces with the prepared nut paste and all ‘Marination’ ingredients.
Mix well so each piece is well coated. Cover and refrigerate for at least 2 hours (overnight is ideal).
Heat oil in a heavy-bottomed kadhai or wok on medium-high heat.
Add green cardamoms, cinnamon, and cloves. Let them sizzle until fragrant.
Add the marinated chicken and sauté on high heat for 4-5 minutes until the chicken is sealed and changes colour.
Pour in the hot water and stir well. Reduce the heat to low-medium, cover with a lid, and simmer. Cook until the chicken is tender and the oil (rogon) separates and floats on top. Stir occasionally to prevent the nut paste from sticking to the bottom.
Add chopped coriander, mint leaves, and chopped or slit green chillies. Cover and let it simmer on the lowest heat for another 4-5 minutes to allow the flavours to blend.
Finally, stir in the fresh cream, turn off the heat, and let the curry rest covered for at least 10 minutes before serving.
Serve Hyderabadi Red Chicken hot with tandoori roti, naan, paratha or steamed rice.
For Homemade Barista (Fried Onions), deep-fry thinly sliced onions until crisp and golden brown. If the onions are over-fried (dark brown), the entire gravy will turn bitter.
This curry is meant to be thick and 'semi-gravy.' If it's too thick, adjust only with hot water to keep the fats emulsified.
What is Shadiyon Wala Hyderabadi Red Chicken?
A rich wedding-style Hyderabadi chicken curry made with nut paste, barista, yogurt and spices.
Why is this chicken called 'Shadiyon Wala'?
Because it is traditionally served at Indian weddings and festive daawats.
What gives Hyderabadi Red Chicken its red colour?
Kashmiri red chilli powder, tomato puree, and red chilli sauce. These ingredients add colour without making the dish overly spicy.
Can I make this recipe without barista (fried onions)?
Barista is a key ingredient for authentic flavour. If unavailable, slow-sauté onions until deeply caramelised.
Is Hyderabadi Red Chicken very spicy?
Despite the colour, it is moderately spicy. Kashmiri chillies provide colour rather than heat. You can easily adjust the spice level by varying the amount of green and red chilli sauce.
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