Imported from the web

Hyderabadi Red Chicken

Name: Hyderabadi Red Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Yield: 6 servings
Cuisine: South Asian
Ingredients: 2 lb Chicken, bone-in or boneless; 200 g Yogurt; 4 tbsp Ginger-garlic paste; 1 cup Tomato puree; 2 tsp Red chili powder; 4 tbsp Tomato ketchup; 2 tsp Coriander powder; 2 tbsp Green chili sauce; 3 tbsp Red chili sauce; 2 tsp Garam masala powder; 1 tsp Cumin powder; 1 cup Fried onions; 5 tbsp Oil or ghee (The recipe also says to use 1/2 or 3/4 cup hot oil for tempering; this conflicts with the listed 5 tbsp.); Cashews (10–15 cashews); 2 tbsp Melon seeds; Cardamom (3–4 pods); Salt (As required); 2 tbsp Vinegar or lemon juice (Choose vinegar or lemon juice.); 1 Cilantro (A handful, chopped, plus more for garnish); 0.5 cup Curry leaves (10–12 leaves); Red food coloring (Optional; amount not specified); 3 tbsp Fresh cream (For garnish/finishing)

Recipe by mygourmetstory Facebook

Imported by Nouhaila Jouibi on SeeMeCook

A wedding-style Hyderabadi chicken curry marinated with yogurt, tomato, spices, nuts, and fried onions, then slowly cooked until tender. Finished with cream and cilantro; serve with naan, roti, or steamed rice.

6 servings160 minSouth Asian

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Ingredients

2 lb Chicken, bone-in or boneless
200 g Yogurt
4 tbsp Ginger-garlic paste
1 cup Tomato puree
2 tsp Red chili powder
4 tbsp Tomato ketchup
2 tsp Coriander powder
2 tbsp Green chili sauce
3 tbsp Red chili sauce
2 tsp Garam masala powder
1 tsp Cumin powder
1 cup Fried onions
5 tbsp Oil or ghee (The recipe also says to use 1/2 or 3/4 cup hot oil for tempering; this conflicts with the listed 5 tbsp.)
Cashews (10–15 cashews)
2 tbsp Melon seeds
Cardamom (3–4 pods)
Salt (As required)
2 tbsp Vinegar or lemon juice (Choose vinegar or lemon juice.)
1 Cilantro (A handful, chopped, plus more for garnish)
0.5 cup Curry leaves (10–12 leaves)
Red food coloring (Optional; amount not specified)
3 tbsp Fresh cream (For garnish/finishing)

Steps

1
In a large mixing bowl, combine the yogurt, ginger-garlic paste, tomato puree, ketchup, green and red chili sauces, red chili powder, coriander powder, garam masala, cumin powder, and salt.
2
Grind the cashews, melon seeds, and cardamom into a coarse powder. Mix the powder into the marinade.
3
Add the fried onions, chopped cilantro, vinegar or lemon juice, and optional red food coloring to the marinade. Mix thoroughly.
4
Add the chicken pieces and mix until coated.
5
Heat the listed oil or ghee in a pan. The instructions separately specify 1/2 or 3/4 cup hot oil for this stage, although the ingredient list gives 5 tablespoons; the source does not resolve the discrepancy.
6
Add the curry leaves to the hot oil, then add the marinated chicken to temper it.
7
Cover and refrigerate the chicken for at least 2 hours, preferably overnight for best results.
8
Put the marinated chicken in a pan, cover, and cook over low to medium heat for 15 minutes. Stir occasionally and check whether the chicken is done.
9
Uncover and cook for another 2–3 minutes, until the chicken is done.
10
Reduce the heat. Add the fresh cream and more cilantro, mix well, and simmer over low heat for 2 minutes.
11
Turn off the heat and let the chicken rest for 10 minutes. Serve hot with naan, roti, or steamed rice.

Notes

The instructions give conflicting oil amounts: the ingredient list says 5 tablespoons, while the method says 1/2 or 3/4 cup for tempering. They also offer vinegar or lemon juice as alternatives. The source does not specify a quantity for the additional cilantro garnish or optional red food coloring.