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.








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