1Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
2Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
3Start by making a paste of cashews, almonds, and some dry coconut powder or desiccated coconut along with some water.
4Add this into a bowl along with some curd, ginger garlic paste, slit green chilies, brown onions, coriander and mint leaves, some dark soy sauce, red chili sauce, and green chili sauce, lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper, and a few teaspoons of ghee.
5Add this into a bowl along with some curd, ginger garlic paste, slit green chilies, brown onions, coriander and mint leaves, some dark soy sauce, red chili sauce, and green chili sauce, lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper, and a few teaspoons of ghee.
6Add this into a bowl along with some curd, ginger garlic paste, slit green chilies, brown onions, coriander and mint leaves, some dark soy sauce, red chili sauce, and green chili sauce, lemon juice, turmeric powder, lots of Kashmiri chili powder, some coriander powder, garam masala, salt, pepper, and a few teaspoons of ghee.
7Mix this really well until you get this bright red marinade.
8Mix this really well until you get this bright red marinade.
9Mix this really well until you get this bright red marinade.
10Use this to marinate some bone-in chicken for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
11Use this to marinate some bone-in chicken for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
12Use this to marinate some bone-in chicken for at least 1 to 2 hours, but if you are able to leave it overnight, then nothing like it.
13Now heat some oil in a pan, add a few curry leaves, and into this add in the marinated chicken.
14Now heat some oil in a pan, add a few curry leaves, and into this add in the marinated chicken.
15Now heat some oil in a pan, add a few curry leaves, and into this add in the marinated chicken.
16Cover and cook on a low to medium flame for about 40 to 45 minutes, making sure to lift the lid and stir this occasionally so that it doesn't burn.
17Cover and cook on a low to medium flame for about 40 to 45 minutes, making sure to lift the lid and stir this occasionally so that it doesn't burn.
18Cover and cook on a low to medium flame for about 40 to 45 minutes, making sure to lift the lid and stir this occasionally so that it doesn't burn.
19Cook it until the gravy thickens and the oil begins to separate.
20Cook it until the gravy thickens and the oil begins to separate.
21Cook it until the gravy thickens and the oil begins to separate.
22Finish it off with a drizzle of fresh cream and some chopped coriander leaves.
23Finish it off with a drizzle of fresh cream and some chopped coriander leaves.
24Finish it off with a drizzle of fresh cream and some chopped coriander leaves.
25Serve it up with some soft rotis and just enjoy.
26Serve it up with some soft rotis and just enjoy.
27Serve it up with some soft rotis and just enjoy.
Ingredients
10 -15 cashews
10 -15 cashews
10 -15 cashews
10 almonds
10 almonds
10 almonds
3 tbsp desiccated coconut
3 tbsp desiccated coconut
3 tbsp desiccated coconut
as needed water
as needed water
as needed water
500 g bone-in chicken
500 g bone-in chicken
500 g bone-in chicken
0.5 cup thick curd
0.5 cup thick curd
0.5 cup thick curd
1.5 tbsp ginger-garlic paste
1.5 tbsp ginger-garlic paste
1.5 tbsp ginger-garlic paste
2 -3 slit green chilies
2 -3 slit green chilies
2 -3 slit green chilies
1 cup browned onions
1 cup browned onions
1 cup browned onions
handful mint leaves
handful mint leaves
handful mint leaves
handful coriander leaves
handful coriander leaves
handful coriander leaves
1 tbsp green chili sauce
1 tbsp green chili sauce
1 tbsp green chili sauce
1 tbsp red chili sauce
1 tbsp red chili sauce
1 tbsp red chili sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
2 tsp dark soy sauce
0.25 tsp turmeric powder
0.25 tsp turmeric powder
0.25 tsp turmeric powder
2 -3 tbsp Kashmiri chili powder
2 -3 tbsp Kashmiri chili powder
2 -3 tbsp Kashmiri chili powder
1 tbsp coriander powder
1 tbsp coriander powder
1 tbsp coriander powder
1 tsp garam masala
1 tsp garam masala
1 tsp garam masala
to taste salt
to taste salt
to taste salt
to taste pepper
to taste pepper
to taste pepper
1 tbsp lemon juice
1 tbsp lemon juice
1 tbsp lemon juice
2 tsp ghee
2 tsp ghee
2 tsp ghee
1 tbsp neutral oil
1 tbsp neutral oil
1 tbsp neutral oil
few curry leaves
few curry leaves
few curry leaves
2 tsp fresh cream
2 tsp fresh cream
2 tsp fresh cream
chopped coriander leaves
chopped coriander leaves
chopped coriander leaves
Equipment
microwaveair fryerbowlpan
Tips
This curry tastes even better after resting 1–2 hours or when reheated later — the masala settles and deepens beautifully.
Hyderabadi Wedding-Style Red Chicken Curry | Clip Recipe