Step-by-Step Instructions

1. 1.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.

2. 2.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.

3. 3.Marinate the Chicken

   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.

4. 4.Cook the Chicken

   Heat 2 tablespoons of oil in a wide kadai. Add 3 sprigs of curry leaves and let them splutter. Transfer the marinated chicken into the kadai and mix gently.

5. 5.Slow Cook the Chicken

   Close the kadai with a lid and cook the chicken on medium-low flame for about 25-30 minutes. Stir gently every 5 minutes to prevent burning and ensure even cooking. Continue cooking until the chicken is tender, the gravy thickens, and oil separates.

6. 6.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.

7. 7.Serve

   Serve the delicious Hyderabadi Red Chicken Curry hot with roti, naan, or mild pulao.