Hyderabadi Wedding-Style Red Chicken Curry
Hyderabadi Wedding-Style Red Chicken Curry
Ingredients
For the Nut & Coconut Paste
- 10 cashews
- 10 almonds
- 3 tablespoons desiccated coconut
- water, as needed
For the Marinade
- 500 g bone-in chicken
- 1/2 cup thick curd
- 1 1/2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 1 cup browned onions, from 2 large onions
- 1 handful mint leaves
- 1 handful coriander leaves
- 1 tablespoon green chili sauce
- 1 tablespoon red chili sauce
- 2 teaspoons dark soy sauce
- 1/4 teaspoon turmeric powder
- 2 tablespoons Kashmiri chili powder, for color, adjust to spice
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- salt, to taste
- pepper, to taste
- 1 tablespoon lemon juice
- 2 teaspoons ghee
For Cooking and Garnish
- 1 tablespoon neutral oil
- few curry leaves
- 2 teaspoons fresh cream
- coriander leaves, chopped, for garnish
Instructions
- 1
Prepare the browned onions: Thinly slice 2 large onions. Toss them with a few drops of oil. Microwave on high for 10-12 minutes, stirring every two minutes, until golden. Alternatively, air fry at 180°C for 10–12 minutes until browned. Set aside to cool.
⏱️ 15 min•🌡️ 180
- 2
Prepare the nut & coconut paste: In a blender, combine the cashews, almonds, and desiccated coconut. Add water, as needed, and blend until a smooth paste is formed.
⏱️ 5 min
- 3
Combine marinade ingredients: In a large bowl, add the prepared nut paste. To this, add the thick curd, ginger-garlic paste, slit green chilies, browned onions, mint leaves, coriander leaves, green chili sauce, red chili sauce, dark soy sauce, lemon juice, turmeric powder, Kashmiri chili powder, coriander powder, garam masala, salt, pepper, and ghee.
⏱️ 5 min
- 4
Mix the marinade: Mix all the ingredients thoroughly until a bright red marinade is formed.
⏱️ 2 min
- 5
Marinate the chicken: Add the 500 g bone-in chicken to the marinade and coat it well. Marinate for at least 2 hours, or overnight for best flavor.
⏱️ 3 min
- 6
Start cooking: Heat 1 tablespoon of neutral oil in a heavy pan over medium heat. Add a few curry leaves and let them crackle.
⏱️ 2 min
- 7
Add marinated chicken: Transfer the entire marinated chicken into the pan.
⏱️ 1 min
- 8
Slow cook the chicken: Cover the pan and cook on low–medium heat for 40–45 minutes. Stir occasionally to prevent the masala from burning.
⏱️ 45 min
- 9
Check for doneness: Continue cooking until the oil separates from the gravy, the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone.
- 10
Finish the dish: Add 2 teaspoons of fresh cream and chopped coriander leaves. Switch off the heat.
⏱️ 1 min
- 11
Rest and serve: Rest for 10 minutes before serving. Serve with soft roti or rice. For best flavor, allow the curry to rest for 1-2 hours or reheat later.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Wedding-Style Red Chicken Curry
For the Nut & Coconut Paste
- 10 cashews
- 10 almonds
- 3 tablespoons desiccated coconut
- water, as needed
For the Marinade
- 500 g bone-in chicken
- 1/2 cup thick curd
- 1 1/2 tablespoons ginger-garlic paste
- 2 green chilies, slit
- 1 cup browned onions, from 2 large onions
- 1 handful mint leaves
- 1 handful coriander leaves
- 1 tablespoon green chili sauce
- 1 tablespoon red chili sauce
- 2 teaspoons dark soy sauce
- 1/4 teaspoon turmeric powder
- 2 tablespoons Kashmiri chili powder, for color, adjust to spice
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- salt, to taste
- pepper, to taste
- 1 tablespoon lemon juice
- 2 teaspoons ghee
For Cooking and Garnish
- 1 tablespoon neutral oil
- few curry leaves
- 2 teaspoons fresh cream
- coriander leaves, chopped, for garnish
Instructions
- 1
Prepare the browned onions: Thinly slice 2 large onions. Toss them with a few drops of oil. Microwave on high for 10-12 minutes, stirring every two minutes, until golden. Alternatively, air fry at 180°C for 10–12 minutes until browned. Set aside to cool.
⏱️ 15 min•🌡️ 180 - 2
Prepare the nut & coconut paste: In a blender, combine the cashews, almonds, and desiccated coconut. Add water, as needed, and blend until a smooth paste is formed.
⏱️ 5 min - 3
Combine marinade ingredients: In a large bowl, add the prepared nut paste. To this, add the thick curd, ginger-garlic paste, slit green chilies, browned onions, mint leaves, coriander leaves, green chili sauce, red chili sauce, dark soy sauce, lemon juice, turmeric powder, Kashmiri chili powder, coriander powder, garam masala, salt, pepper, and ghee.
⏱️ 5 min - 4
Mix the marinade: Mix all the ingredients thoroughly until a bright red marinade is formed.
⏱️ 2 min - 5
Marinate the chicken: Add the 500 g bone-in chicken to the marinade and coat it well. Marinate for at least 2 hours, or overnight for best flavor.
⏱️ 3 min - 6
Start cooking: Heat 1 tablespoon of neutral oil in a heavy pan over medium heat. Add a few curry leaves and let them crackle.
⏱️ 2 min - 7
Add marinated chicken: Transfer the entire marinated chicken into the pan.
⏱️ 1 min - 8
Slow cook the chicken: Cover the pan and cook on low–medium heat for 40–45 minutes. Stir occasionally to prevent the masala from burning.
⏱️ 45 min - 9
Check for doneness: Continue cooking until the oil separates from the gravy, the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone.
- 10
Finish the dish: Add 2 teaspoons of fresh cream and chopped coriander leaves. Switch off the heat.
⏱️ 1 min - 11
Rest and serve: Rest for 10 minutes before serving. Serve with soft roti or rice. For best flavor, allow the curry to rest for 1-2 hours or reheat later.
⏱️ 10 min