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–+ servings

Hyderabadi Shadi Wala Red Chicken

A festive, banquet-style Hyderabadi red chicken curry featuring a rich cashew-coconut yogurt gravy, fried onions, and a tangy spice blend cooked to perfection.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting time 30 minutes
Course Main Course
Cuisine Fusion, Indian, Pakistan
Servings 5

Ingredients
  

For the Rich Yogurt & Nut Blend

  • 12 cashews & almonds soaked in warm water
  • ½ cup desiccated coconut
  • ½ cup plain yogurt dahi

For the Marinated Chicken

  • 1 kg chicken bone-in cut into curry pieces
  • 1 tbsp ginger garlic paste
  • 2 medium onions sliced, deep-fried until golden brown (birishta), and crushed
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp Kashmiri red chilli powder add more to taste if you prefer a spicier kick
  • 2 tsp garam masala powder
  • ½ tsp salt or to taste
  • 1 tsp turmeric powder
  • 2 medium tomatoes blended into a smooth puree
  • 1 tbsp hot chilli sauce
  • 1 tbsp green chilli sauce
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • Handful of fresh coriander finely chopped
  • 1/2 tsp Red food color (optional, for that vibrant restaurant-style red hue)

For Cooking & Garnish

  • 3 –4 tbsp oil use the oil from frying the onions for extra flavor!
  • Fresh coriander chopped
  • Julienned fresh ginger
  • Hot chapatis or naan for serving

Instructions
 

  • Soak cashews and almonds in warm water for 15 minutes. Blend with desiccated coconut and yogurt into a smooth, creamy paste.
  • In a large mixing bowl or heavy-bottomed pot, combine the bone-in chicken pieces with the ginger garlic paste, crushed golden fried onions, cumin powder, coriander powder, Kashmiri red chilli powder, red food color, garam masala, salt, and turmeric.
  • Mix thoroughly, cover, and let marinate in the refrigerator for at least 30 minutes.
  • Heat oil in a wide pot over medium heat. Add the marinated chicken with all its juices and cook for 8-10 minutes until oil begins to separate.
  • Reduce heat to low, cover, and simmer gently for 20-25 minutes until chicken is tender and cooked through, stirring occasionally.
  • Garnish with fresh chopped coriander and julienned ginger. Serve hot with chapatis or naan.

Video

Notes

Kashmiri Chilli Powder: Use Kashmiri chilli powder for a rich red color without excessive heat. Adjust quantity based on spice preference.
Nut-Free Alternative: Soaked melon seeds (char magaz) or white sesame seeds can be used in place of cashews and almonds if needed.
Keyword hyderabadi red chicken, shadi wala chicken, wedding chicken curry, red chicken curry, hyderabadi chicken
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