Hyderabadi Red Chicken

166Min

6Servings

485Cal

MediumLevel

Gluten freehalal

#chicken#curry#spicy#indian#hyderabadi#party

Equipment

Blender

Mixing bowl

Mixing spoon

Cooking pan

Stove

Spatula

Pan lid

Serving plate

Ingredients

Main Ingredients

chicken (cut into medium pieces)

1000 g

almonds

15 piece

cashews

15 piece

desiccated coconut

40 g

yogurt

250 g

ginger (paste)

45 g

garlic (paste)

45 g

black pepper (powder)

4 g

red chili powder

5 g

garam masala

4 g

turmeric (powder)

1 g

lemon (juice)

1 piece

tomato (puréed)

150 g

green chilies (slit)

4 piece

ghee

28 g

onions (fried)

300 g

mint (chopped)

10 g

cilantro (chopped)

10 g

heavy cream

30 ml

oil

30 ml

salt

5 g

Instructions

Prepare nut paste

Grind almonds, cashews, and desiccated coconut with a little water or yogurt into a smooth paste.

3 min

Add liquid gradually to achieve a smooth, thick paste consistency

Marinate the chicken

Add the nut paste to the chicken along with all remaining ingredients and mix thoroughly.

5 min

Ensure all chicken pieces are evenly coated with the marinade

Marinate

Cover and refrigerate the marinated chicken for at least 2 hours or overnight.

120 mintimer 120 min

Initial cooking

Heat oil in a pan and add the marinated chicken. Cook on medium-high flame for 5–7 minutes, stirring frequently.

6 minMedium-high heattimer 6 min

Stir frequently to prevent sticking and ensure even cooking

Slow cook

Cover and cook on low flame for about 30 minutes or until the chicken is tender and oil separates.

30 minLow heattimer 30 min

Check occasionally and add water if the curry becomes too thick

Finish and serve

Finish with heavy cream and garnish with chopped cilantro. Serve hot with naan.

2 min

Original recipe

InstagramRecipe by @noor.baqtiar

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 2-3 minutes or stovetop with splash of water

Store in airtight container. The flavors develop further overnight.

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