Spicy Red Chicken - Hyderabadi Daawat Style

Name: Spicy Red Chicken - Hyderabadi Daawat Style
Prep time: 210 min
Cook time: 40 min
Total time: 250 min
Yield: 4
Cuisine: Indian
Ingredients: 7 cashews; 2 tbsp coconut pieces; 2 green cardamom pods; 2 tbsp water; 2 medium onions; 0.5 cup oil to deep fry onions; Leftover warm barista oil; 2 tbsp kashmiri red chilli powder; 1.5 tbsp ginger garlic paste; 0.75 tbsp turmeric powder; 1 tbsp coriander powder; 0.5 tbsp black pepper powder; 2 tsp red chilli sauce; Sufficient coriander leaves; 3 green chillies slit; 1 tsp dark soya sauce; 0.5 tbsp salt; 500 g curry cut chicken pieces; 3 tbsp fresh curd; 2 tbsp oil; 5 sprigs curry leaves; 0.25 cup water; 1 tbsp pure ghee; 2 tbsp fresh cream

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...

oil to deep fry onions

Leftover warm barista oil

kashmiri red chilli powder

Sufficient coriander leaves

curry cut chicken pieces

Calories

967.5kcal (48.38%)

Protein

45.6g (91.26%)

Carbs

30.2g (10.98%)

Step 1

In a mixie jar, add cashews, coconut pieces, green cardamom, and water. Blend into a fine paste.

Step 1

Slice the onions and fry them in oil until golden brown. Set aside.

Step 1

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.

Step 2

Add the chicken pieces and coat them well with the masala mixture.

Step 3

Add fresh curd, barista, and the cashew paste. Mix thoroughly and marinate for at least 3 hours or overnight.

Step 1

Heat oil in a pan and crackle curry leaves.

Step 2

Add the marinated chicken and mix gently. Cover and cook for 2-3 minutes.

Step 3

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.

Step 4

After 30-35 minutes, the chicken will be done. Add coriander leaves and pure ghee. Mix gently and turn off the flame.

Step 5

Let the dish rest for an hour to enhance the flavors.

Step 1

Plate the chicken curry in a serving bowl, garnish with coriander leaves, and drizzle fresh cream on top.

Step 2

Serve with naan, roti, or jeera rice.