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Hyderabadi Red Chicken is a rich, spicy, and aromatic dish that beautifully showcases the bold flavors of Hyderabadi cuisine. This fiery red curry is made using tender pieces of chicken marinated in a flavorful blend of curd, ginger garlic paste, Kashmiri red chilli powder, and a mix of sauces like soy, green chilli, and red chilli sauce. What sets this dish apart is its vibrant red color, achieved naturally through Kashmiri red chilli powder and a hint of food color, making it both visually appealing and intensely flavorful.
The gravy is made richer by blending fried onions and pureed tomatoes, giving the dish a perfect balance of tang and sweetness. Cashew nuts are added for a creamy texture, while curry leaves and black pepper infuse the dish with a unique South Indian twist. A generous garnish of fresh coriander and green chillies adds freshness and heat, making every bite an explosion of flavor.
Best served with naan, roti, or steamed rice, Hyderabadi Red Chicken is a must-try for lovers of spicy Indian food. Whether made for a festive occasion or a special family meal, this dish promises to impress with its royal taste and bold Hyderabadi flair.
Ingredients for Hyderabadi Red Chicken
Steps for Hyderabadi Red Chicken
Hyderabadi Red Chicken
Ingredients
1/2 Kg Chicken
4 Tbsp Curd
1 Tbsp Ginger Garlic Paste
2 Tsp Soy Sauce
1 Tsp Green Chilli Sauce
1 Tsp Red Chilli Sauce
2 Tsp Kashmiri Red Chilli Powder
1 Tbsp Chicken Masala Powder
2 Medium Tomatoes Pureed
1/3 Cup Fried Onions
1 pinch Red Food Color
1 Tsp Salt
2 Tsp Vinegar
8-10 Cashews
4-5 Tbsp Oil
10-12 Curry Leaves
1/2 Cup Water
Fresh Coriander
2-3 Green Chillies
1/2 Tsp Crushed Black Pepper.
Steps
1. Marinate the Chicken: o Take ½ kg chicken in a mixing bowl. o Add 4 tbsp curd, 1 tbsp ginger garlic paste, 2 tsp light soy sauce (or 1 tsp dark soy sauce), 1 tsp red chilli sauce, 1 tsp green chilli sauce (or 2 tsp of either one), 2 tsp Kashmiri red chilli powder, 1 tbsp chicken masala powder (or 1 tsp garam masala if unavailable), puree of 2 medium tomatoes, 1/3 cup fried onions (birista), a pinch of red food color (optional), 1 tsp salt, and 2 tsp white vinegar (or lemon juice). o Mix everything very well. o Cover and marinate for at least 1 hour (preferably overnight for best results).
2. Prepare Cashew Paste: o Soak 8–10 cashews in water for some time. o Grind them into a smooth paste using a little water. o (You can also use almonds instead, soaked and peeled.)
3. Combine Cashew Paste: o Add the cashew paste to the marinated chicken and mix thoroughly.
4. Cook the Chicken: o Heat 4–5 tbsp oil in a pot on high flame. o (You can use the same oil used for frying onions.) o Add 10–12 curry leaves. o Add the marinated chicken mixture to the hot oil and stir well. o Cook on high flame until the chicken starts to change color and begins cooking. o Pour ½ cup water (you can use the cashew paste jar to rinse and add that water). o Mix gently and allow it to simmer.
5. Slow Cook (Dum Cooking): o Lower the flame to the minimum. o Cover and cook for 25–30 minutes, stirring once or twice in between. o Make sure the cashew paste doesn’t stick to the bottom.
6. Final Touches: o After 30 minutes, check if the chicken is tender and the gravy has thickened to a silky, semi-thick consistency. o Add fresh coriander, 2–3 slit green chillies, and ½ tsp freshly crushed black pepper. o Cover and cook for another 1 minute. o You can add fresh cream at this stage if desired for extra richness (optional). o Adjust salt or chilli sauce according to taste.
7. Serving: o Serve hot with tandoori roti, naan, or steamed rice. o Enjoy the rich, flavorful, Hyderabadi-style Red Chicken just like you would at a traditional wedding!
