Hyderabadi Shadi-Wala Red Chicken
Hyderabadi Shadi-Wala Red Chicken
Ingredients
For the Chicken and Marinade
- 1 kg chicken, cut into medium pieces
- 15 almonds
- 15 cashews
- 1/2 cup coconut powder
- 250 gm yoghurt
- 3 tablespoons ginger garlic paste
- 2 teaspoons black pepper powder
- 2 teaspoons red chilli powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 1 lemon, juice of
- 2 tablespoons red chilli sauce, (Indian grocery store variety)
- 2 tablespoons green chilli sauce, (Indian grocery store variety)
- 1 tablespoon soy sauce
- 1 large tomato, puréed
- 4-5 green chillies, slit
- 2 large onions, fried
- as needed mint, chopped
- as needed cilantro, chopped
- to taste salt
- 1/4 teaspoon red food color, optional
For Cooking and Finishing
- 2 tablespoons ghee
- as needed oil
- 1-2 tablespoons heavy cream
Instructions
- 1
In a blender, combine the almonds, cashews, and coconut powder. Add a little water or yoghurt (from the measured 250 gm) and blend until a smooth paste is formed.
⏱️ 5 min
- 2
In a large bowl, add the chicken pieces. Pour the prepared smooth paste over the chicken.
⏱️ 2 min
- 3
Add all remaining marinade ingredients to the bowl: the rest of the yoghurt, ginger garlic paste, black pepper powder, red chilli powder, garam masala, turmeric powder, lemon juice, red chilli sauce, green chilli sauce, soy sauce, puréed tomato, slit green chillies, fried onions, chopped mint, chopped cilantro, salt to taste, and the optional red food color. Mix all ingredients thoroughly with the chicken, ensuring every piece is well coated.
⏱️ 10 min
- 4
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
⏱️ 120 min
- 5
Heat oil, as needed, and the ghee in a large pan or pot over medium-high heat.
⏱️ 3 min
- 6
Once the oil and ghee are hot, add the marinated chicken to the pan. Cook on medium-high flame for 5-7 minutes, stirring frequently, until the chicken starts to brown slightly.
⏱️ 7 min
- 7
Reduce the flame to low, cover the pan, and continue to cook for about 30 minutes, or until the chicken is tender and the oil begins to separate from the gravy. Stir occasionally to prevent sticking.
⏱️ 30 min
- 8
Stir in the heavy cream. Cook for another 1-2 minutes until heated through.
⏱️ 2 min
- 9
Garnish with fresh chopped cilantro. Serve hot with naan, and optionally with sliced red onions and a squeeze of fresh lemon juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Shadi-Wala Red Chicken
For the Chicken and Marinade
- 1 kg chicken, cut into medium pieces
- 15 almonds
- 15 cashews
- 1/2 cup coconut powder
- 250 gm yoghurt
- 3 tablespoons ginger garlic paste
- 2 teaspoons black pepper powder
- 2 teaspoons red chilli powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 1 lemon, juice of
- 2 tablespoons red chilli sauce, (Indian grocery store variety)
- 2 tablespoons green chilli sauce, (Indian grocery store variety)
- 1 tablespoon soy sauce
- 1 large tomato, puréed
- 4-5 green chillies, slit
- 2 large onions, fried
- as needed mint, chopped
- as needed cilantro, chopped
- to taste salt
- 1/4 teaspoon red food color, optional
For Cooking and Finishing
- 2 tablespoons ghee
- as needed oil
- 1-2 tablespoons heavy cream
Instructions
- 1
In a blender, combine the almonds, cashews, and coconut powder. Add a little water or yoghurt (from the measured 250 gm) and blend until a smooth paste is formed.
⏱️ 5 min - 2
In a large bowl, add the chicken pieces. Pour the prepared smooth paste over the chicken.
⏱️ 2 min - 3
Add all remaining marinade ingredients to the bowl: the rest of the yoghurt, ginger garlic paste, black pepper powder, red chilli powder, garam masala, turmeric powder, lemon juice, red chilli sauce, green chilli sauce, soy sauce, puréed tomato, slit green chillies, fried onions, chopped mint, chopped cilantro, salt to taste, and the optional red food color. Mix all ingredients thoroughly with the chicken, ensuring every piece is well coated.
⏱️ 10 min - 4
Cover the bowl and marinate the chicken in the refrigerator for at least 2 hours, or preferably overnight for best flavor.
⏱️ 120 min - 5
Heat oil, as needed, and the ghee in a large pan or pot over medium-high heat.
⏱️ 3 min - 6
Once the oil and ghee are hot, add the marinated chicken to the pan. Cook on medium-high flame for 5-7 minutes, stirring frequently, until the chicken starts to brown slightly.
⏱️ 7 min - 7
Reduce the flame to low, cover the pan, and continue to cook for about 30 minutes, or until the chicken is tender and the oil begins to separate from the gravy. Stir occasionally to prevent sticking.
⏱️ 30 min - 8
Stir in the heavy cream. Cook for another 1-2 minutes until heated through.
⏱️ 2 min - 9
Garnish with fresh chopped cilantro. Serve hot with naan, and optionally with sliced red onions and a squeeze of fresh lemon juice.
⏱️ 1 min