Hyderabadi Red Chicken Curry
For Ground Paste
For Marinade
Main Ingredients
For Cooking
For Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Ground Paste
Add 15 almonds, 15 cashew nuts, and 2 tablespoons of grated coconut (optional) to a mixer jar. Add a little water and grind everything to a nice, smooth paste. Transfer the paste to a bowl.
Prepare the Marinade
To the ground paste, add the puree of one large tomato, 2 tablespoons of curd, 2 teaspoons of red chilli sauce, 2 teaspoons of green chilli sauce, 3 tablespoons of tomato ketchup, 2 teaspoons of soy sauce, 1/2 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chilli powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala, 1 teaspoon of salt (adjust to taste), 1/2 teaspoon of black pepper powder, 2 handfuls of fried onions, 1 handful of fresh mint leaves, 1 handful of fresh coriander leaves, 2 slit green chillies, the juice of half a lemon, and 2 teaspoons of ghee. Mix all the ingredients thoroughly until well combined.
Marinate the Chicken
Add 1/2 kg of chicken pieces to the prepared marinade. Mix everything well, ensuring all chicken pieces are coated. the chicken for at least , or overnight for best results.
Cook the Chicken
Heat 2 tablespoons of oil in a wide kadai. Add 3 sprigs of curry leaves and let them splutter. Transfer the chicken into the kadai and mix gently.
Slow Cook the Chicken
Close the kadai with a lid and cook the chicken on medium-low flame for about . Stir gently every to prevent burning and ensure even cooking. Continue cooking until the chicken is tender, the gravy thickens, and oil separates.
Finish and Garnish
Once the chicken is cooked, garnish with a few chopped fresh coriander leaves and a few drops of fresh cream. Gently mix the cream into the curry.
Serve
Serve the delicious Hyderabadi Red Chicken Curry hot with roti, naan, or mild pulao.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Plan Ahead
Complete this step earlier to save time later.
- View Step 3Marinate the Chicken2 hours or overnight
Add 1/2 kg of chicken pieces to the prepared marinade. Mix everything well, ensuring all chicken pieces are coated. Marinate the chicken for at least 2 hours, or overnight for best results.
Variations
Simple ways to adapt this recipe.
- For a richer red colorCustomise
You can add a small pinch of red food coloring to the marinade.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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