Hyderabadi Shadiwala Red Chicken

Ingredients

• 15 Cashews
• 10 Almonds
• 3 tbsp Desiccated coconut
• 150 ml Water (for blending)
• 50 g Yogurt (curd)
• 1.5 tbsp Ginger garlic paste
• 2 Green chilies (slit)
• 30 g Browned onions (store bought or homemade (approx. 2 large onions))
• Coriander leaves (handful, chopped)
• Mint leaves (handful)
• 2 tbsp Dark soy sauce
• 1 tbsp Red chili sauce
• 1 tbsp Green chili sauce
• 0.5 Lime juice (juice of half a lime)
• 0.25 tsp Turmeric powder
• 2 tbsp Kashmiri chili powder
• 1 tbsp Coriander powder
• 1 tsp Garam masala
• 1 tsp Salt
• 1 tsp Black pepper
• 2 tsp Ghee (for the marinade)
• 500 g Bone-in skinless chicken thighs
• 1 tbsp Ghee (for the pan)
• 12 Curry leaves (10-15 leaves)
• 1 tbsp Fresh cream (for finishing)
• Coriander leaves (handful, chopped for garnish)

Steps

1. 1

   To a blender, add 15 cashews (20g), 10 almonds (15g), 3 tbsp desiccated coconut, and 150ml water. Blend until very smooth to form a paste.

2. 2

   Transfer the blended nut paste into a large mixing bowl.

3. 3

   To the bowl, add 50g yogurt, 1.5 tbsp ginger garlic paste, 2 slit green chilies, and 30g browned onions. (If making onions from scratch: thinly slice 2 large onions, toss with oil, and microwave for 10-12 mins stirring every 2 mins, or air fry at 180°C for 10-12 mins).

4. 4

   Add a handful of coriander leaves, a handful of mint leaves, 2 tbsp dark soy sauce, 1 tbsp red chili sauce, and 1 tbsp green chili sauce.

5. 5

   Add the juice of half a lime (10ml), 1/4 tsp turmeric powder, 2 tbsp Kashmiri chili powder, 1 tbsp coriander powder, 1 tsp garam masala, 1 tsp salt, 1 tsp pepper, and 2 tsp ghee.

6. 6

   Mix the marinade ingredients together really well until thoroughly combined.

7. 7

   Add 500g bone-in skinless chicken thighs to the marinade. Coat the chicken pieces completely.

8. 8

   Cover and marinate for at least one to two hours, or ideally overnight in the refrigerator for the best flavor.

9. 9

   Heat 1 tbsp ghee in a large pan or kadai over medium heat.

10. 10

    Add 10-15 curry leaves to the hot ghee and let them sizzle for a few seconds.

11. 11

    Add the marinated chicken and all the marinade into the pan.

12. 12

    Cover the pan with a tight-fitting lid and cook on a low to medium flame for approximately 45 minutes.

13. 13

    Lift the lid and stir occasionally to ensure the gravy doesn't stick or burn at the bottom of the pan.

14. 14

    Continue cooking until the chicken is tender, the gravy has thickened, and the oil begins to separate from the sauce.

15. 15

    Finish the dish by drizzling 1 tbsp fresh cream over the chicken and stirring it in.

16. 16

    Garnish with a handful of freshly chopped coriander leaves and serve hot.

Notes

The author suggests that while 1-2 hours of marination is good, overnight is even better. For the browned onions (birista), you can use store-bought or make them in the microwave/air fryer as described in the steps. The dish is noted for having a unique flavor profile that is sweet, tangy, and spicy with a surprise kick from the curry leaves.

Nutrition per serving

• main
• chicken
• curry
• Hyderabadi
• Indian
• spicy
• dinner