Hyderabadi Shadiwala Red Chicken
Serves 3
Directions
- 1Blend cashews, almonds, desiccated coconut, and water together until smooth.
- 2In a bowl, combine the blended mixture with yogurt, ginger garlic paste, slit green chilies, browned onions, coriander leaves, mint leaves, dark soy sauce, red chili sauce, green chili sauce, lime juice, turmeric, Kashmiri chili powder, coriander powder, garam masala, salt, pepper, and 2 tsp ghee.
- 3Add the chicken thighs to the mixture, coat well, and marinate for at least one to two hours or overnight.
- 4Heat 1 tbsp ghee in a pan, add curry leaves, then add the marinated chicken.
- 5Cover and cook on a low to medium flame, stirring occasionally to prevent burning, until the oil separates.
- 6Finish by stirring in the fresh cream and garnishing with chopped coriander leaves.
Ingredients
- 15 whole cashew
- 10 whole almond
- 3 tbsp desiccated coconut
- 150 ml water
- 50 g yogurt
- 1.5 tbsp ginger garlic paste
- 2 whole green chili, slit
- 2 whole browned onion
- 1 handful coriander leaves
- 1 handful mint leaves
- 2 tbsp dark soy sauce
- 1 tbsp red chili sauce
- 1 tbsp green chili sauce
- 10 ml lime juice
- 1/4 tsp turmeric powder
- 2 tbsp kashmiri chili powder
- 1 tbsp coriander powder
- 1 tsp garam masala
- 1 tsp salt
- 1 tsp pepper
- 2 tsp ghee
- 500 g bone-in skinless chicken thighs
- 1 tbsp ghee
- 10-15 whole curry leaves
- 1 tbsp fresh cream (optional)
- 1 handful coriander leaves (optional)
