Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Serve

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

• Marinate the chicken for at least 2 hours, or overnight for best flavor.

• Adjust salt and spice levels according to your preference.

• Stir the chicken gently at intervals to prevent it from sticking to the bottom of the pan.

• For a richer red color, you can add a small pinch of red food coloring to the marinade.