Hyderabadi Shadi-Wala Red Chicken
Hyderabadi Shadi-Wala Red Chicken
Ingredients
For the Chicken
- 1 kg chicken, cut into medium pieces
For the Paste
- 15 almonds
- 15 cashews
- 1/2 cup desiccated coconut
- as needed water, for grinding
- as needed yogurt, for grinding, optional
For the Marinade and Cooking
- 250 gm yogurt
- 3 tablespoons ginger garlic paste
- 2 teaspoons black pepper powder
- 2 teaspoons red chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 1 lemon, juice of
- 2 tablespoons red chili sauce
- 2 tablespoons green chili sauce
- 1 tablespoon soy sauce
- 1 large tomato, pureed
- 4-5 green chilies, slit
- 2 tablespoons ghee
- 2 large onions, fried and crushed
- as needed mint, chopped
- as needed cilantro, chopped
- to taste salt
- 1/4 teaspoon red food color, optional
- as needed oil
For Finishing
- 1-2 tablespoons heavy cream
- as needed cilantro, chopped, for garnish
Instructions
- 1
Grind the 15 almonds, 15 cashews, and 1/2 cup desiccated coconut with a little water or yogurt into a smooth paste. Use a small amount of liquid to achieve a fine consistency.
⏱️ 5 min
- 2
In a large bowl, add the 1 kg chicken pieces. Then add the prepared nut and coconut paste.
⏱️ 2 min
- 3
Add all the remaining listed ingredients to the chicken: 250 gm yogurt, 3 tablespoons ginger garlic paste, 2 teaspoons black pepper powder, 2 teaspoons red chili powder, 2 teaspoons garam masala, 1/2 teaspoon turmeric powder, juice of 1 lemon, 2 tablespoons red chili sauce, 2 tablespoons green chili sauce, 1 tablespoon soy sauce, 1 large pureed tomato, 4-5 slit green chilies, 2 tablespoons ghee, 2 large fried onions (crushed by hand), chopped mint, chopped cilantro, salt to taste, and 1/4 teaspoon red food color (if using).
⏱️ 5 min
- 4
Mix all the ingredients thoroughly with the chicken until well combined, ensuring each piece is coated.
⏱️ 3 min
- 5
Marinate the chicken for at least 2 hours at room temperature, or preferably overnight in the refrigerator for best flavor.
⏱️ 120 min
- 6
Heat oil, as needed, in a large pan or pot over medium-high heat. Once the oil is hot, add the marinated chicken.
⏱️ 2 min
- 7
Cook the chicken on medium-high flame for 5-7 minutes, stirring frequently, until the chicken starts to change color and the mixture begins to bubble.
⏱️ 7 min
- 8
Reduce the heat to low, cover the pan, and cook for about 30 minutes or until the chicken is tender and the oil separates from the gravy, indicating it's fully cooked.
⏱️ 30 min
- 9
Stir in 1-2 tablespoons of heavy cream to finish the dish, mixing it well into the gravy.
⏱️ 1 min
- 10
Garnish with additional chopped cilantro before serving. Serve hot with naan.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hyderabadi Shadi-Wala Red Chicken
For the Chicken
- 1 kg chicken, cut into medium pieces
For the Paste
- 15 almonds
- 15 cashews
- 1/2 cup desiccated coconut
- as needed water, for grinding
- as needed yogurt, for grinding, optional
For the Marinade and Cooking
- 250 gm yogurt
- 3 tablespoons ginger garlic paste
- 2 teaspoons black pepper powder
- 2 teaspoons red chili powder
- 2 teaspoons garam masala
- 1/2 teaspoon turmeric powder
- 1 lemon, juice of
- 2 tablespoons red chili sauce
- 2 tablespoons green chili sauce
- 1 tablespoon soy sauce
- 1 large tomato, pureed
- 4-5 green chilies, slit
- 2 tablespoons ghee
- 2 large onions, fried and crushed
- as needed mint, chopped
- as needed cilantro, chopped
- to taste salt
- 1/4 teaspoon red food color, optional
- as needed oil
For Finishing
- 1-2 tablespoons heavy cream
- as needed cilantro, chopped, for garnish
Instructions
- 1
Grind the 15 almonds, 15 cashews, and 1/2 cup desiccated coconut with a little water or yogurt into a smooth paste. Use a small amount of liquid to achieve a fine consistency.
⏱️ 5 min - 2
In a large bowl, add the 1 kg chicken pieces. Then add the prepared nut and coconut paste.
⏱️ 2 min - 3
Add all the remaining listed ingredients to the chicken: 250 gm yogurt, 3 tablespoons ginger garlic paste, 2 teaspoons black pepper powder, 2 teaspoons red chili powder, 2 teaspoons garam masala, 1/2 teaspoon turmeric powder, juice of 1 lemon, 2 tablespoons red chili sauce, 2 tablespoons green chili sauce, 1 tablespoon soy sauce, 1 large pureed tomato, 4-5 slit green chilies, 2 tablespoons ghee, 2 large fried onions (crushed by hand), chopped mint, chopped cilantro, salt to taste, and 1/4 teaspoon red food color (if using).
⏱️ 5 min - 4
Mix all the ingredients thoroughly with the chicken until well combined, ensuring each piece is coated.
⏱️ 3 min - 5
Marinate the chicken for at least 2 hours at room temperature, or preferably overnight in the refrigerator for best flavor.
⏱️ 120 min - 6
Heat oil, as needed, in a large pan or pot over medium-high heat. Once the oil is hot, add the marinated chicken.
⏱️ 2 min - 7
Cook the chicken on medium-high flame for 5-7 minutes, stirring frequently, until the chicken starts to change color and the mixture begins to bubble.
⏱️ 7 min - 8
Reduce the heat to low, cover the pan, and cook for about 30 minutes or until the chicken is tender and the oil separates from the gravy, indicating it's fully cooked.
⏱️ 30 min - 9
Stir in 1-2 tablespoons of heavy cream to finish the dish, mixing it well into the gravy.
⏱️ 1 min - 10
Garnish with additional chopped cilantro before serving. Serve hot with naan.
⏱️ 1 min