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 Nut and Coconut Paste
To a mixer jar, add 15 almonds, 15 cashew nuts, and 2 tablespoons of grated coconut (optional). Add a little water and grind everything to a nice smooth paste, adding water in intervals to achieve the desired consistency. Transfer this paste to a bowl.
Combine Marinade Ingredients
In a large bowl, combine the prepared nut and coconut paste with the puree of one large tomato, 2 tablespoons of curd, 2 teaspoons of red chili sauce, 2 teaspoons of green chili sauce, 3 tablespoons of tomato ketchup, 2 teaspoons of soy sauce, 1/2 teaspoon of turmeric powder, 2 teaspoons of Kashmiri red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala, 1 teaspoon of salt, 1/2 teaspoon of pepper, 2 handfuls of fried onions, 1 handful of fresh mint leaves, 1 handful of fresh coriander leaves, 2 slit green chilies, the juice of half a lemon, and 2 teaspoons of ghee. Mix all these ingredients thoroughly until well combined.
Marinate the Chicken
Gently add 1/2 kg of chicken pieces to the prepared marinade. Mix well, ensuring all the chicken pieces are thoroughly coated with the marinade. Cover the bowl and for . For best results, you can also it overnight.
Cook the Chicken
Heat 2 tablespoons of oil in a wide kadai (wok). Add 3 sprigs of curry leaves. Once the oil is hot, transfer the chicken into the kadai. Gently mix everything to ensure even cooking. Close the kadai with a lid and cook on medium-low flame for about . After , gently mix the chicken pieces to prevent them from sticking or burning. Close the lid again and continue cooking until the chicken is tender and cooked through.
Garnish and Serve
Once the chicken is cooked and the gravy has thickened to your desired consistency, finish off by sprinkling a few chopped coriander leaves and drizzling some fresh cream over the top. Gently mix the cream into the curry. Serve the delicious Hyderabadi Red Chicken Curry nice and hot with roti, rice, or mild pulao.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 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 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
Gently add 1/2 kg of chicken pieces to the prepared marinade. Mix well, ensuring all the chicken pieces are thoroughly coated with the marinade. Cover the bowl and marinate for 2 hours. For best results, you can also marinate it overnight.
Variations
Simple ways to adapt this recipe.
- For a deeper red color
A small pinch of red food coloring can be added 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.
Included when you print this recipe.
More from HomeCookingShow
Other recipes converted from HomeCookingShow's cooking videos.
Guntur Chicken Masala – Home Cooking
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Dahi Bhalla – Indian Street Food
Cuisine
Indian · North Indian
Prep + Cook Time
4 hr 30 min
Difficulty Level
Medium
Matar Pulao – Home Cooking
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Pav Bhaji – Indian Street Food
Cuisine
Indian · Maharashtrian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Medium
Chicken Biryani - Home Cooking
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Medium
Rasam Rice - Home Cooking
Cuisine
Indian · South Indian
Prep + Cook Time
25 Minutes
Difficulty Level
Easy
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Madurai Pepper Chicken Gravy
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Two Chicken Curries: Creamy Korma and Spicy Jalfrezi
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Pressure Cooker Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Homestyle Spicy Chicken Curry
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Meen Kuzhambu (Fish Curry) - Spicy & Delicious
Cuisine
Indian · South Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Spicy Chicken Fry – South Indian Style
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 20 min
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...