Classic Hyderabadi Red Chicken

Ingredients

• 1 kg Chicken (Washed and cut into medium pieces)
• 15 Almonds
• 15 Cashews
• 0.5 cup Coconut powder
• Water (A bit, as needed to grind the nuts and coconut into a smooth paste; yogurt may be used instead)
• 250 g Yogurt (Used in the marinade and, if preferred, a little may be used instead of water while grinding the nut paste)
• Salt (To taste)
• 3 tbsp Ginger-garlic paste
• 2 tsp Black pepper powder
• 2 tsp Red chili powder
• 2 tsp Garam masala
• 0.5 tsp Turmeric powder
• 1 Lemon juice (Juice of 1 lemon)
• 2 tbsp Red chili sauce
• 2 tbsp Green chili sauce
• 1 tbsp Soy sauce
• 4 Green chilies (Whole or slit; source specifies 4–5)
• 2 tbsp Ghee
• 2 Onions (Large onions, fried)
• Mint (Chopped)
• Cilantro (Chopped, plus extra for garnish)
• Cooking oil (For the pan; amount not specified)
• 1 tbsp Heavy cream (Source specifies 1–2 tbsp)
• Food coloring (Optional; add extra for a deeper red color, though the author prefers not to overdo it)
• Naan (To serve)

Steps

1. 1

   Wash the chicken thoroughly and cut it into medium pieces.

2. 2

   Grind the almonds, cashews, and coconut powder with a little water or yogurt until smooth.

3. 3

   Add the smooth nut-and-coconut paste to the chicken.

4. 4

   Add salt, yogurt, ginger-garlic paste, black pepper powder, red chili powder, garam masala, turmeric powder, lemon juice, red chili sauce, green chili sauce, soy sauce, green chilies, ghee, fried onions, chopped mint, and chopped cilantro to the chicken.

5. 5

   Mix thoroughly so the chicken is evenly coated. Set aside to marinate for 2 hours or overnight.

6. 6

   Heat some oil in a pan, then transfer in the marinated chicken.

7. 7

   Cook the chicken over medium-high heat for 5–7 minutes, stirring frequently.

8. 8

   Cover the pan, reduce the heat to low, and cook for about 30 minutes more, or until the chicken is tender and the oil separates.

9. 9

   Add 1–2 tablespoons of heavy cream and stir it into the curry.

10. 10

    Garnish with chopped cilantro and serve with naan.

Notes

The source does not specify the amount of cooking oil, salt, mint, cilantro, or water. The author notes that additional food coloring may be used for a deeper red color but prefers not to overdo it.

Nutrition per serving

• main
• Indian
• Hyderabadi
• chicken curry
• creamy
• marinated
• stovetop
• spicy