Hyderabadi Wedding-Style Red Chicken Curry
Directions
- 1Blend cashews, almonds, desiccated coconut, and water into a smooth paste.
- 2In a large bowl, combine the nut paste with all the marinade ingredients.
- 3Add chicken and coat well.
- 4Marinate for at least 2 hours, or overnight for best flavor.
- 5Heat oil in a heavy pan.
- 6Add curry leaves and let them crackle.
- 7Transfer the entire marinated chicken into the pan.
- 8Cover and cook on a low–medium heat for 40–45 minutes, stirring occasionally so the masala doesn’t burn.
- 9Once oil separates, the gravy deepens to a darker red, and the chicken becomes tender and almost fall-off-the-bone, add fresh cream and chopped coriander.
- 10Switch off heat.
- 11Rest for 10 minutes before serving.
- 12Serve with soft roti or rice.
Ingredients
- 10 -15 cashews
- 10 almonds
- 3 tbsp desiccated coconut
- as needed water
- 500 g bone-in chicken
- 0.5 cup thick curd
- 1.5 tbsp ginger-garlic paste
- 2 -3 slit green chilies
- 1 cup browned onions
- 1 handful mint leaves
- 1 handful coriander leaves
- 1 tbsp green chili sauce
- 1 tbsp red chili sauce
- 2 tsp dark soy sauce
- 0.25 tsp turmeric powder
- 2 -3 tbsp Kashmiri chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- to taste salt
- to taste pepper
- 1 tbsp lemon juice
- 2 tsp ghee
- 1 tbsp neutral oil
- few curry leaves
- 2 tsp fresh cream
- chopped coriander leaves
Equipment
microwaveair fryerbowlheavy pan
Tips
- This curry tastes even better after resting 1–2 hours or when reheated later — the masala settles and deepens beautifully.
- Marinate for at least 2 hours, or overnight for best flavor.
- For browned onions: Thinly slice 2 large onions, toss with a few drops of oil, microwave on high for 10-12 mins, stirring every two mins, until golden OR air fry at 180°C for 10–12 mins until browned.
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