Hyderabadi Red Chicken Curry
Recipe Summary
- A rich and flavorful Hyderabadi Red Chicken Curry, typically enjoyed during special occasions and festivals. This dish features tender chicken pieces marinated in a blend of nuts, spices, and sauces, then slow-cooked to perfection, resulting in a vibrant red color and succulent texture.
All Ingredients - For Ground Paste
- Almonds 15 nos
- Cashew Nuts 15 nos
- Grated Coconut 2 tbsp
- Water as needed
All Ingredients - For Marinade
- Ground Paste all from above
- Tomato Puree 1 large tomato
- Curd 2 tbsp
- Red Chilli Sauce 2 tsp
- Green Chilli Sauce 2 tsp
- Tomato Ketchup 3 tbsp
- Soy Sauce 2 tsp
- Turmeric Powder 1/2 tsp
- Kashmiri Red Chilli Powder 2 tsp
- Coriander Powder 1 tsp
- Cumin Powder 1 tsp
- Garam Masala 1 tsp
- Salt 1 tsp
- Black Pepper Powder 1/2 tsp
- Fried Onions 2 handfuls
- Fresh Mint Leaves 1 handful
- Fresh Coriander Leaves 1 handful
- Green Chillies 2 nos (slit)
- Lemon Juice 1/2 lemon
- Ghee 2 tsp
All Ingredients - Main Ingredients
- Chicken 1/2 kg (cut into pieces)
All Ingredients - For Cooking
- Oil 2 tbsp
- Curry Leaves 3 sprigs
All Ingredients - For Garnish
- Fresh Coriander Leaves a few (chopped)
- Fresh Cream a few drops
Tools You'll Need
- Kadai
- Bowl
Don't have an ingredient? Try these 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.
⚠ Contains Allergens
Step-by-Step Instructions
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 , 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 . Stir gently every 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.
Pro Tips
• 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.
Recipe Variations
• For a richer red color, you can add a small pinch of red food coloring to the marinade.
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