Hyderabadi Shadi-Wala Red Chicken Recipe
A fiery Hyderabadi chicken dish that blends aromatic spices, creamy coconut, and a hint of citrus for a vibrant, savory experience. The rich almond‑cashew‑coconut paste gives the sauce a silky texture, while the red chilli sauces add a punch of heat, making it perfect for a family dinner or special gathering.
Recipe by noorbaqtiar· Structured by ReelsMeals
From: TikTok(view original)
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Ingredients
- 2 1/5 lb chicken
- 15 almonds
- 15 cashews
- 1/2 cup coconut powder
- 8 4/5 oz yoghurt
- 3 tbsp ginger garlic paste
- 2 tsp black pepper powder
- 2 tsp red chilli powder
- 2 tsp garam masala
- 1/2 tsp turmeric powder
- 1 lemon
- 2 tbsp red chilli sauce
- 2 tbsp green chilli sauce
- 1 tbsp soy sauce
- 1 tomato puree
- 4 green chillies
- 2 tbsp ghee
- 2 onions
- 1 mint
- 1 cilantro
- 1 tbsp heavy cream
- oil
- to taste salt
- 1/4 tsp red food color
Instructions
- 1Grind the almonds, cashews, and coconut powder together with a little water or yoghurt until a smooth, thick paste forms.
- 2In a large bowl, combine the chicken pieces with the almond‑cashew‑coconut paste, yoghurt, ginger‑garlic paste, black pepper, red chilli powder, garam masala, turmeric, lemon juice, red and green chilli sauces, soy sauce, tomato purée, slit green chillies, ghee, fried onions, mint, cilantro, salt, and red food colour; mix thoroughly to coat all pieces.
- 3Cover the bowl and marinate the chicken for at least 2 hours, or preferably overnight, in the refrigerator.
- 4Heat enough oil in a deep pan over medium‑high heat, then add the marinated chicken and sauté for 5–7 minutes, stirring frequently so the pieces brown evenly.
- 5Reduce the heat to low, cover the pan, and continue cooking for about 30 minutes, or until the chicken is tender and the oil separates from the gravy.
- 6Stir in the heavy cream, cook for an additional 2 minutes, and adjust salt if needed.
- 7Garnish with extra chopped cilantro and serve hot with naan or rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Make a smooth nut paste
Grind the almonds, cashews, and coconut powder with a little water or yoghurt until a thick, smooth paste forms before mixing with the chicken.
Allow ample marinating time
Cover and refrigerate the chicken mixture for at least 2 hours, or preferably overnight, to let flavors penetrate.
Brown chicken before simmering
Sauté the marinated chicken for 5–7 minutes over medium‑high heat, stirring frequently, until the pieces are evenly browned.
Add cream at the end
Stir in the heavy cream and cook for just 2 minutes before adjusting salt and serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Hyderabadi Shadi-Wala Red Chicken?
- About 1 hour 5 minutes in total: 30 minutes of prep and 35 minutes of cooking.
- How many servings does this Hyderabadi Shadi-Wala Red Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Hyderabadi Shadi-Wala Red Chicken recipe come from?
- It was shared by noorbaqtiar on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.