Hyderabadi Red Chicken (Wedding-Style Chicken Curry)

Name: Hyderabadi Red Chicken (Wedding-Style Chicken Curry)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Cuisine: Hyderabadi
Ingredients: 1 kg Chicken (curry cut pieces); 15 piece cashews; 15 piece almonds; 0.33 cup desiccated coconut; 1 cup thick yogurt (whisked); 1.5 cup Barista (fried onions), crushed; 0.5 cup tomato puree; 2 tbsp ginger-garlic paste; 3 tbsp Kashmiri chilli powder; 1 tbsp coriander powder; 0.5 tbsp cumin powder; 1 tsp garam masala; Salt, to taste; 0.5 tbsp dark soya sauce; 2 tbsp red chilli sauce; 2 tbsp green chilli sauce; 1 tbsp tomato sauce; 2 tbsp lemon juice; 2 tbsp ghee (clarified butter); 0.33 cup oil; 4 green cardamoms; 1 in cinnamon stick; 4 cloves; 0.5 cup hot water; Handful of fresh coriander leaves, chopped; Handful of fresh mint leaves, chopped; 4 green chillies (adjust to taste); 2 tbsp fresh cream

Hyderabadi Shadi Wala Red Chicken (Wedding-Style Chicken Curry)

A rich, vibrant, and aromatic slow-cooked chicken curry, famous for its velvety nut-based gravy and signature crimson hue.

The Heart of Hyderabadi Weddings

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,...

Chicken (curry cut pieces)

thick yogurt (whisked)

Barista (fried onions), crushed

Kashmiri chilli powder

ghee (clarified butter)

Handful of fresh coriander leaves, chopped

Handful of fresh mint leaves, chopped

green chillies (adjust to taste)

Calories

603.3kcal (30.17%)

Protein

48.3g (96.66%)

Step 1

Grind the cashews, almonds, and desiccated coconut into a smooth, thick paste using a splash of water. Set it aside.

Step 2

Slightly crush or pulse the barista in a mixer.

Step 1

In a large mixing bowl, combine the chicken pieces with the prepared nut paste and all ‘Marination’ ingredients.

Step 2

Mix well so each piece is well coated. Cover and refrigerate for at least 2 hours (overnight is ideal).

Step 1

Heat oil in a heavy-bottomed kadhai or wok on medium-high heat.

Step 2

Add green cardamoms, cinnamon, and cloves. Let them sizzle until fragrant.

Step 3

Add the marinated chicken and sauté on high heat for 4-5 minutes until the chicken is sealed and changes colour.

Step 4

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.

Step 1

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.

Step 2

Finally, stir in the fresh cream, turn off the heat, and let the curry rest covered for at least 10 minutes before serving.

Step 3

Serve Hyderabadi Red Chicken hot with tandoori roti, naan, paratha or steamed rice.