Imported from Instagram

Hyderabadi Shadiwala Red Chicken

Name: Hyderabadi Shadiwala Red Chicken
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: Yogurt (For the thick paste; quantity not stated); Almonds (For the thick paste; quantity not stated); Cashews (For the thick paste; quantity not stated); Coconut (A little, for the thick paste; form and quantity not stated); Water (For blending the paste and later cooking; quantity not stated); Ginger-garlic paste (For the marinade; quantity not stated); Tomato purée (For the marinade; quantity not stated); Fried onions (A little, for the marinade; quantity not stated); Soy sauce (One of the Chinese sauces; quantity not stated); Red chili sauce (One of the Chinese sauces; quantity not stated); Hot sauce (One of the Chinese sauces; quantity not stated); Lemon juice (For the marinade; quantity not stated); Coriander leaves (For the marinade; quantity not stated); Mint leaves (For the marinade; quantity not stated); Green chilies (Some in the marinade, plus more to finish; amounts not stated); Spices (Spices are mentioned collectively; individual spices and amounts not stated); Salt (Add generously, to taste); Chicken (Quantity and cut not stated); Ghee (For heating in the kadai; quantity not stated); Ginger (Julienned, for finishing; quantity not stated); Kasuri methi (For finishing; quantity not stated); Fresh coriander (For finishing; quantity not stated)

Recipe by Nehal karkera @chef_nehalkarkera · Instagram

Imported by Shaurya Tiwari on SeeMeCook

A fiery, rich Hyderabadi wedding-style chicken curry, marinated with Chinese sauces, aromatics, herbs, spices, and a creamy nut-and-coconut paste. It cooks covered in one pan and is finished with green chilies, ginger, kasuri methi, and fresh coriander.

4 servings75 minSouth Asian

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Ingredients

Yogurt (For the thick paste; quantity not stated)
Almonds (For the thick paste; quantity not stated)
Cashews (For the thick paste; quantity not stated)
Coconut (A little, for the thick paste; form and quantity not stated)
Water (For blending the paste and later cooking; quantity not stated)
Ginger-garlic paste (For the marinade; quantity not stated)
Tomato purée (For the marinade; quantity not stated)
Fried onions (A little, for the marinade; quantity not stated)
Soy sauce (One of the Chinese sauces; quantity not stated)
Red chili sauce (One of the Chinese sauces; quantity not stated)
Hot sauce (One of the Chinese sauces; quantity not stated)
Lemon juice (For the marinade; quantity not stated)
Coriander leaves (For the marinade; quantity not stated)
Mint leaves (For the marinade; quantity not stated)
Green chilies (Some in the marinade, plus more to finish; amounts not stated)
Spices (Spices are mentioned collectively; individual spices and amounts not stated)
Salt (Add generously, to taste)
Chicken (Quantity and cut not stated)
Ghee (For heating in the kadai; quantity not stated)
Ginger (Julienned, for finishing; quantity not stated)
Kasuri methi (For finishing; quantity not stated)
Fresh coriander (For finishing; quantity not stated)

Steps

1
Combine the yogurt, almonds, cashews, a little coconut, and water. Blend to make a thick paste.
2
For the marinade, add the ginger-garlic paste, tomato purée, fried onions, soy sauce, red chili sauce, hot sauce, lemon juice, coriander, mint, green chilies, spices, and the prepared nut-and-yogurt paste to a bowl.
3
Add salt generously and mix the marinade thoroughly.
4
Add the chicken and coat it well in the marinade. Marinate for at least 30 minutes and no longer than 3 hours.
5
Heat ghee in a kadai. Add the marinated chicken and cover the pan.
6
Cook covered over low heat for about 10 minutes, allowing the chicken to cook in its own juices.
7
Remove the lid and add a little water. Cook for a further 20–25 minutes; the source does not specify the heat level for this stage.
8
Finish with green chilies, ginger juliennes, kasuri methi, and fresh coriander. Serve.

Notes

The detailed recipe is said to be pinned in the comments, but no comment recipe or measurements were supplied. The transcript does not identify the individual spices or specify ingredient amounts, chicken cut, or the heat level for the final 20–25-minute cook. Nutrition and gram weights cannot be calculated reliably because quantities are absent.