Shaadiyon wala Hyderabadi Red Chicken

37 mins
Serves 1
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Directions

  1. 1Slice 2 large onions and fry them golden brown and crispy, then keep them aside.
  2. 2Grind 15 cashews, ⅓ cup coconut, 2 tbsp yogurt and a little water to a smooth paste.
  3. 3Add the prepared paste to 1 kg bone-in chicken.
  4. 4Add 4 tbsp yogurt and 3 tbsp ginger garlic paste to the chicken.
  5. 5Season with 1 tsp black pepper, 1 tbsp red chilli powder, 1 tsp garam masala, 0.5 tsp turmeric, 2 tsp lemon juice, 2 tbsp red chilli sauce, 2 tbsp green chilli sauce, 1 tbsp soy sauce, and 1 tbsp tomato ketchup.
  6. 6Add 4 to 5 slit green chillies, 2 large fried onions, and a handful each of mint and cilantro.
  7. 7Add a pinch of red food color and mix everything well.
  8. 8Marinate the chicken for 2 hours or overnight.
  9. 9Heat oil in a pan, add curry leaves, and then add the marinated chicken.
  10. 10Add water and cook on medium-high heat for 5-7 minutes.
  11. 11Cover and simmer on low heat for 30 minutes until the chicken is tender and the oil separates.
  12. 12Add 1-2 tbsp cream and stir.
  13. 13Garnish with cilantro and serve with naan.

Ingredients

  • 2 large onions
  • 15 cashews
  • 0.33 cup coconut
  • 2 tbsp yogurt
  • water
  • 1 kg chicken bone-in
  • 4 tbsp yogurt
  • 3 tbsp ginger garlic paste
  • 1 tsp black pepper
  • 1 tbsp red chilli powder
  • 1 tsp garam masala
  • 0.5 tsp turmeric
  • 2 tsp lemon juice
  • 2 tbsp red chilli sauce
  • 2 tbsp green chilli sauce
  • 1 tbsp soy sauce
  • 1 tbsp tomato ketchup
  • 4 to 5 green chillies (slit)
  • 2 large fried onions
  • 1 handful each mint & cilantro
  • 1 pinch red food color
  • oil
  • curry leaves
  • water
  • 1 to 2 tbsp cream
  • cilantro

Equipment

panblenderbowl