Hyderabadi Red Chicken

Ingredients

• 1 kg chicken (Cut into medium pieces)
• 15 almonds
• 15 cashews
• 0.5 cup desiccated coconut
• 250 g yogurt
• 3 tbsp ginger-garlic paste
• 2 tsp black pepper powder
• 2 tsp red chilli powder
• 2 tsp garam masala
• 0.5 tsp turmeric powder
• 1 lemon juice (Juice of 1 lemon)
• 2 tbsp red chilli sauce (Available from Indian grocery stores)
• 2 tbsp green chilli sauce (Available from Indian grocery stores)
• 1 tbsp soy sauce
• 1 tomato (Large; puréed)
• 4 green chillies (Use 4–5; slit)
• 2 tbsp ghee
• 2 onions (Large; fried)
• mint (Chopped)
• cilantro (Chopped; for garnish)
• 1 tbsp heavy cream (Use 1–2 tbsp)
• oil (As needed for cooking)
• salt (To taste)
• 0.25 tsp red food color (Optional)
• water (A little, as needed when grinding the nut-and-coconut paste)

Steps

1. 1

   Grind the almonds, cashews, and desiccated coconut with a little water or yogurt until they form a smooth paste.

2. 2

   Add the paste to the chicken along with the remaining listed ingredients: yogurt, ginger-garlic paste, black pepper, red chilli powder, garam masala, turmeric, lemon juice, red chilli sauce, green chilli sauce, soy sauce, puréed tomato, slit green chillies, ghee, fried onions, chopped mint, chopped cilantro, heavy cream, oil, salt, and optional red food color.

3. 3

   Mix thoroughly so the chicken is coated with the marinade. Marinate for at least 2 hours, or overnight.

4. 4

   Heat oil in a pan over medium-high heat.

5. 5

   Add the marinated chicken to the pan and cook over medium-high heat for 5–7 minutes, stirring frequently.

6. 6

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

7. 7

   Finish with the heavy cream and garnish with chopped cilantro.

8. 8

   Serve hot with naan.

Notes

The source does not specify the amount of oil, salt, mint, or cilantro. It also does not provide a separate method for frying the onions; they are listed as already fried. Marinating may be done for at least 2 hours or overnight.

Nutrition per serving

• main
• South Asian
• Hyderabadi
• chicken
• curry
• one-pot
• spicy
• gluten-free