Hyderabadi Red Chicken Curry

Step 1: 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.

Step 2: 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.

Step 3: 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 marinate for 2 hours. For best results, you can also marinate it overnight.

Step 4: 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 marinated 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 25-30 minutes. After 5 minutes, 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.

Step 5: 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.

• Marinate the chicken for 1-2 hours, or even overnight, for the best flavor absorption.

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

• A small pinch of red food coloring can be added to achieve a richer red color, but it is entirely optional.

• For a deeper red color, a small pinch of red food coloring can be added to the marinade.