Step-by-Step Instructions

1. 1.Prepare Chicken and Ingredients

   Wash and cut 1 kg of chicken into desired pieces. Thinly slice 2 large onions. Soak and peel 50 grams of almonds, then grind them into a smooth paste. Quarter 250 grams of tomatoes and grind them into a smooth paste. Cut 4-5 green chilies in half. Chop coriander and mint leaves.

2. 2.Marinate the Chicken

   In a large bowl, add the washed chicken. Add all the dry spices: 1 tbsp coriander powder, 1 tbsp salt, 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp shahi jeera, 1/2 tsp garam masala powder, 1/2 tsp black pepper powder, and 1/2 tsp cubeb pepper. Add 3 tbsp tomato sauce and 250 grams of curd. Mix well to coat the chicken evenly.

3. 3.Add Fresh Ingredients and Pastes to Marinade

   Add 2 pinches of red food color to the chicken and mix. Then add the cut green chilies and chopped coriander and mint leaves. Mix again. Add 1.5 tbsp of fresh ginger-garlic paste and mix thoroughly. Finally, add the almond paste and tomato paste to the chicken mixture and mix everything until well combined.

4. 4.Prepare Fried Onions

   In a separate pan, heat some oil and fry the thinly sliced onions until they turn golden brown, similar to biryani onions. Once fried, crush them into small pieces.

5. 5.Add Fried Onions to Marinade

   Add the crushed golden-brown fried onions to the marinated chicken mixture. Mix well to incorporate the onions into the marinade.

6. 6.Prepare Tempering

   Heat 300 grams of oil in a large cooking pot. Once the oil is hot, add the chopped garlic, curry leaves, and whole dry red chilies. Sauté until the garlic turns light brown and aromatic.

7. 7.Cook the Chicken

   Carefully add the entire marinated chicken mixture into the hot oil with the tempering. Stir well to combine. Cover the pot and let it cook on medium heat. Continue cooking, stirring occasionally, until the chicken is tender, the gravy thickens, and the oil separates from the mixture. This process should take approximately 40-50 minutes.

8. 8.Serve Hyderabadi Red Chicken

   Once the chicken is cooked through and the gravy has reached your desired consistency, turn off the heat. Serve the Hyderabadi Shaadi Wala Red Chicken hot in a serving bowl. It pairs excellently with roti, paratha, jowar roti, or rice.