Shaadiyon wala Hyderabadi Red Chicken
Directions
- 1Slice 2 large onions and fry them golden brown and crispy, then keep them aside.
- 2Grind 15 cashews, ⅓ cup coconut, 2 tbsp yogurt and a little water to a smooth paste.
- 3Add the prepared paste to 1 kg bone-in chicken.
- 4Add 4 tbsp yogurt and 3 tbsp ginger garlic paste to the chicken.
- 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.
- 6Add 4 to 5 slit green chillies, 2 large fried onions, and a handful each of mint and cilantro.
- 7Add a pinch of red food color and mix everything well.
- 8Marinate the chicken for 2 hours or overnight.
- 9Heat oil in a pan, add curry leaves, and then add the marinated chicken.
- 10Add water and cook on medium-high heat for 5-7 minutes.
- 11Cover and simmer on low heat for 30 minutes until the chicken is tender and the oil separates.
- 12Add 1-2 tbsp cream and stir.
- 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
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