Authentic Hyderabadi Wedding Style Red Chicken Recipe - Shaadiwala Lal Murgh
A classic Hyderabadi Shadiyon Wala Red Chicken recipe made with juicy chicken, birista, aromatic spices, and a rich red gravy that tastes just like wedding feasts.
Servings 6 people
Ingredients
- 1 kg Chicken bone-in
Ingredients for Marination
- 2 tbasp Ginger garlic paste
- 1 tbsp Red chilli powder
- 1/2 tsp Pepper powder
- 2 tsp Chicken masala powder Any brand
- 1 tsp Kasuri methi
- 1 tsp Soya sauce
- 1 tsp Green chilli sauce
- 1 tbsp Tomato ketchup
- 3 tbsp Thick curd whisked
- 3 Onions medium size
- 1/3 tsp Food color
- 1/2 cup Oil
Ingredients for nuts paste
- 3 tbsp Dessicated coconut lightly roasted
- 10 Almonds
- 10 Cashews
Other ingredients
- 2 tbsp Fresh cream
- 10 Curry leaves
- 3 Green chillies
- 2 tsp Lemon juice
- Fresh coriander leaves for garnish
Instructions
- Heat ½ cup oil and add the onions. Fry until deep golden brown and crisp, stirring continuously to ensure they brown evenly without burning.
- Remove the onions from oil and keep aside.
- In a pan roast coconut powder lightly for a minute on low heat.
- Let it cool. Transfer in a grinder jar & add almonds & cashews.
- First grind the nuts and coconut to a fine powder. Then add 5 tablespoons of water and blend again to make a smooth, lump-free paste.
- Place the chicken in a large mixing bowl.
- Add the ginger-garlic paste, curd, salt, dry spices, and all the marination ingredients mentioned above.
- Now add the crispy fried & crushed onions (birista) and the oil used to fry them.
- Mix well until the chicken is evenly coated. Marinate for an hour in refrigerator.
- Now transfer the marinated chicken to a wide thick bottomed pan/kadai.
- Cook on high flame for a 2 minutes.
- Cover and cook on low flame for 5 minutes.
- Open the lid and cook the chicken in the masala for 4-5 minutes, stirring frequently, until the spices are well roasted and coat the chicken.
- Add water and mix well. Cover and cook on low heat for 15–20 minutes, allowing the chicken to absorb the flavors of the spices and become tender and juicy.
- Open the lid and give it a stir. The moment you lift the lid, the signature aroma of Hyderabadi shadiyon wala red chicken fills the kitchen. Add a few curry leaves, green chillies, and lemon juice.
- Add fresh cream and mix well.
- Cover and cook on low heat for 2 minutes.
- Turn off the heat and let the flavors settle for 6–7 minutes before serving.
- Serve hot with bagara rice, plain steamed rice, jeera rice, naan, roti, or paratha. This flavorful Hyderabadi wedding-style chicken pairs especially well with bagara rice, making it a perfect choice for dawat and family gatherings.
