INGREDIENTS FOR MARINATION
- 500 gms chicken, cut into pieces
- 2 tsp ginger garlic paste
- 1–2 tbsp tomato purée
- ½ tsp caraway seeds
- 1 tbsp tomato ketchup
- 1 tsp light soya sauce
- 1 tsp green chilli sauce or red chilli sauce
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp Shilpa’s Masala Mill Kashmiri Chilli Powder
- 1 tsp chicken masala
- 1 tbsp kasoori methi
- Salt to taste
- ¼ tsp Shilpa’s Masala Mill Garam Masala
- 100 gms beaten dahi (curd)
- 3–4 tbsp cashew, almond and roasted dry coconut paste
- ¼ cup fried onions, crushed (1–2 onions)
- ½ lemon juice or ½ tbsp vinegar
- Red food colour (optional)
INSTRUCTIONS
- Mix all the marination ingredients thoroughly.
- Leave the chicken to marinate for 2–3 hours.
OTHER INGREDIENTS
- 2–3 tbsp oil
- 3–4 green cardamoms
- 2–3 cloves
- Chopped coriander leaves
- Few chopped mint leaves
- 3–4 green chillies
- ½ tsp black pepper powder
INSTRUCTIONS
- Heat oil in a kadhai.
- Add the green cardamoms and cloves.
- Add the marinated chicken and fry on medium-high heat for 4–5 minutes.
- Add chopped coriander leaves, mint leaves and green chillies.
- Fry for 1–2 minutes.
- Cover and simmer on low flame for 5–8 minutes.
- Add black pepper powder and continue cooking on low heat until the chicken is fully cooked.
- Add freshly chopped coriander leaves and fry for another 1–2 minutes.
- Add fresh cream (optional) and cook for another 1–2 minutes.
- Your delicious Hyderabadi Red Chicken is ready.
Serve hot with naans, rotis or parathas.
SPICE LEVEL: 🌶🌶
