Hyderabadi wedding chefs cook this red chicken in sealed clay pots buried underground for 6 hours—no peek allowed.
Hyderabadi Wedding Red Chicken
Indulge in the vibrant flavors of Hyderabadi Wedding Red Chicken, a celebration of spices that will transport your taste buds straight to the heart of India! This mouthwatering dish features tender chicken marinated in a luscious blend of yogurt and fiery red chili, slow-cooked to perfection for a rich, aromatic experience. Perfect for any gathering, it’s a dish that promises to impress and delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 tsp black pepper powder (10 ml)
- cilantro, choppedoptional
- 3 tbsp ginger garlic paste (45 ml)
- juice of 1 lemon
- mint, choppedoptional
- 2 large onions, fried
- 1 large tomato puréed
🥩Meat & Seafood(1)
- 1 kg chicken, cut into medium pieces (2.21 lbs)
🥛Dairy & Eggs(2)
- 2 tbsp ghee (30 ml)
- 1–2 tbsp heavy cream (15 ml)optional
🫙Pantry Staples(1)
- oil, as needed
🧂Spices & Seasonings(3)
- 2 tsp garam masala (10 ml)
- salt, to taste
- 1/2 tsp turmeric powder (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp soy sauce (15 ml)
📦Other(9)
- 15 almonds
- 15 cashews
- 1/2 cup coconut powder (120 ml)
- 4–5 green chillies, slit
- 2 tbsp green chilli sauce (you’ll find this in an indian grocery store) (30 ml)available in Indian grocery stores
- 2 tsp red chilli powder (10 ml)
- 2 tbsp red chilli sauce (you’ll find this in an indian grocery store) (30 ml)available in Indian grocery stores
- red food color 1/4th tsp (1.25 ml)
- 250 gm yoghurt (8.82 oz)
👨🍳 Instructions
- 1
Grind almonds, cashews, and coconut powder with a little water or yoghurt into a smooth paste.
- 2
Add the paste to the chicken along with ALL the listed ingredients.
- 3
Marinate for at least 2 hours or overnight.
- 4
Heat oil in a pan and add the marinated chicken. Cook on medium-high flame for 5–7 minutes, stirring frequently.
- 5
Cover and cook on low flame for about 30 minutes or until the chicken is tender and oil separates.
- 6
Finish with heavy cream and garnish with chopped cilantro. Serve hot with naan.
💡 Pro Tips
- ✓Grind the nut paste with ice-cold water or yogurt to prevent oils from separating and create a smoother emulsion that won't break during cooking.techniqueIce-cold temperature
- ✓Marinate for minimum 4-6 hours because the dense nut paste needs time to penetrate the protein fibers and tenderize through enzymatic action.timing4-6 hours minimum
- ✓Cook the initial sear at exactly 285-300°F oil temperature to develop the Maillard reaction without burning the delicate nuts and spices in the marinade.technique285-300°F
- ✓Add heavy cream only after turning off heat because temperatures above 180°F will cause the dairy proteins to curdle and break the sauce.timingBelow 180°F
- ✓Look for oil separation after 25-30 minutes of covered cooking - this indicates the moisture has evaporated enough for proper flavor concentration and the dish is ready.technique25-30 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Hyderabadi wedding chefs cook this red chicken in sealed clay pots buried underground for 6 hours—no peek allowed.
Hyderabadi Wedding Red Chicken
Indulge in the vibrant flavors of Hyderabadi Wedding Red Chicken, a celebration of spices that will transport your taste buds straight to the heart of India! This mouthwatering dish features tender chicken marinated in a luscious blend of yogurt and fiery red chili, slow-cooked to perfection for a rich, aromatic experience. Perfect for any gathering, it’s a dish that promises to impress and delight!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 tsp black pepper powder (10 ml)
- cilantro, choppedoptional
- 3 tbsp ginger garlic paste (45 ml)
- juice of 1 lemon
- mint, choppedoptional
- 2 large onions, fried
- 1 large tomato puréed
🥩Meat & Seafood(1)
- 1 kg chicken, cut into medium pieces (2.21 lbs)
🥛Dairy & Eggs(2)
- 2 tbsp ghee (30 ml)
- 1–2 tbsp heavy cream (15 ml)optional
🫙Pantry Staples(1)
- oil, as needed
🧂Spices & Seasonings(3)
- 2 tsp garam masala (10 ml)
- salt, to taste
- 1/2 tsp turmeric powder (2.5 ml)
🍯Sauces & Condiments(1)
- 1 tbsp soy sauce (15 ml)
📦Other(9)
- 15 almonds
- 15 cashews
- 1/2 cup coconut powder (120 ml)
- 4–5 green chillies, slit
- 2 tbsp green chilli sauce (you’ll find this in an indian grocery store) (30 ml)available in Indian grocery stores
- 2 tsp red chilli powder (10 ml)
- 2 tbsp red chilli sauce (you’ll find this in an indian grocery store) (30 ml)available in Indian grocery stores
- red food color 1/4th tsp (1.25 ml)
- 250 gm yoghurt (8.82 oz)
👨🍳 Instructions
- 1
Grind almonds, cashews, and coconut powder with a little water or yoghurt into a smooth paste.
- 2
Add the paste to the chicken along with ALL the listed ingredients.
- 3
Marinate for at least 2 hours or overnight.
- 4
Heat oil in a pan and add the marinated chicken. Cook on medium-high flame for 5–7 minutes, stirring frequently.
- 5
Cover and cook on low flame for about 30 minutes or until the chicken is tender and oil separates.
- 6
Finish with heavy cream and garnish with chopped cilantro. Serve hot with naan.
💡 Pro Tips
- ✓Grind the nut paste with ice-cold water or yogurt to prevent oils from separating and create a smoother emulsion that won't break during cooking.techniqueIce-cold temperature
- ✓Marinate for minimum 4-6 hours because the dense nut paste needs time to penetrate the protein fibers and tenderize through enzymatic action.timing4-6 hours minimum
- ✓Cook the initial sear at exactly 285-300°F oil temperature to develop the Maillard reaction without burning the delicate nuts and spices in the marinade.technique285-300°F
- ✓Add heavy cream only after turning off heat because temperatures above 180°F will cause the dairy proteins to curdle and break the sauce.timingBelow 180°F
- ✓Look for oil separation after 25-30 minutes of covered cooking - this indicates the moisture has evaporated enough for proper flavor concentration and the dish is ready.technique25-30 minutes