Channel: Spice Eats

Category: Howto & Style

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Description: 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. #hyderabadiredchicken #hyderabadichickencurry #dumkalalmurgh #hyderabadichickengravy #redchickencurry #chickenrecipe #chickengravy #spiceeats #spiceeatsrecipes #spiceeatschicken