Hyderabadi Red Chicken Masala is a rich and flavorful dish known for its bold spices and deep, vibrant color. This recipe brings out that beautiful red hue naturally, without using any artificial food color, making it both authentic and wholesome. The chicken is cooked in a spicy masala with a perfect balance of heat and tanginess, giving every bite a burst of flavor.
Served best with soft butter naan or steamed rice, this dish makes for...
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In a mixie jar, add cashews, coconut pieces, green cardamom, and water. Blend into a fine paste.
Slice the onions and fry them in oil until golden brown. Set aside.
In a large utensil, mix warm barista oil with kashmiri red chilli powder, ginger garlic paste, turmeric powder, coriander powder, black pepper powder, red chilli sauce, chopped coriander leaves, slit green chillies, dark soya sauce, and salt.
Add the chicken pieces and coat them well with the masala mixture.
Add fresh curd, barista, and the cashew paste. Mix thoroughly and marinate for at least 3 hours or overnight.
Heat oil in a pan and crackle curry leaves.
Add the marinated chicken and mix gently. Cover and cook for 2-3 minutes.
Once the oil starts separating, clean the vessel with water and add it to the gravy. Cover and cook until the chicken is tender, stirring occasionally.
After 30-35 minutes, the chicken will be done. Add coriander leaves and pure ghee. Mix gently and turn off the flame.
Let the dish rest for an hour to enhance the flavors.
Plate the chicken curry in a serving bowl, garnish with coriander leaves, and drizzle fresh cream on top.
Serve with naan, roti, or jeera rice.
Use Kashmiri red chilli for that natural vibrant red color without making it too spicy.
Marinating the chicken for at least 3 hours enhances taste and tenderness.
Always cook the masala till oil separates, this is the secret to rich flavor and color.
The final color and taste depend heavily on properly cooked masala, not food color, patience is key! 🔥
Slow cook on stove top rather than cooker for better results.
Rest the dish for minimum 30 minutes after cooking , so that flavours deepen beautifully.
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken, but curry cut chicken pieces provide more flavor to the dish.
How long should I marinate the chicken?
Marinate the chicken for at least 3 hours, but overnight marination is recommended for the best flavor.
What can I serve this chicken curry with?
This chicken curry pairs well with naan, roti, or jeera rice.
Can I skip the cashew paste?
The cashew paste adds creaminess and richness to the curry, but you can skip it if you prefer a lighter texture.
How do I store leftovers?
This dish is so tasty and lipsmacking that it will get finished in one go but still if left you can store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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