Hyderabadi Red Chicken
Servings - 4
INGREDIENTS
Almonds - 1 tablespoon
Water - 80 milliliters
Cashews - 1 tablespoon
Water - 80 milliliters
Oil - 45 milliliters
Onions - 140 grams
Coconut powder - 2 tablespoons
Yogurt - 60 grams
Water - 2 tablespoons
Chicken - 550 grams
Ginger garlic paste - 2 teaspoons
Black pepper - 1/2 teaspoon
Salt - 1/2 teaspoon
Red chili - 1 teaspoon
Garam Masala - 1/2 teaspoon
Turmeric - 1/4 teaspoon
Lemon juice - 1 tablespoon
Red chili sauce - 1 tablespoon
Green chili sauce - 1 tablespoon
Soy sauce - 1 teaspoon
Green chili sauce - 1 tablespoon
Yogurt - 80 grams
Ghee - 2 tablespoons
Mint leaves - 2 tablespoons
Coriander - 2 tablespoons
Organic food color - 1/2 teaspoon
Oil - 1 tablespoon
Fresh cream - 2 tablespoons
Coriander - 1 tablespoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 1 tablespoon almonds, 80 milliliters water and soak for 30 minutes.
2. In a separate bowl, add 1 tablespoon cashews, 80 milliliters water and soak for 30 minutes.
3. Heat 45 milliliters oil in a pan, add 140 grams onions and cook until golden brown. Remove from heat and keep aside.
4. In a blender, add soaked almonds, soaked cashews, 2 tablespoons coconut powder, 60 grams yogurt, and 2 tablespoons water. Blend until smooth.
5. Take 550 grams chicken in a bowl, add blended mixture, 2 teaspoons ginger garlic paste, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon garam masala, 1/4 teaspoon turmeric, 1 tablespoon lemon juice, 1 tablespoon red chili sauce, 1 tablespoon Green chili sauce, 1 teaspoon soya sauce, 1 green chili, fried onions, 80 grams yogurt, 2 tablespoons ghee, 2 tablespoons mint leaves, and 2 tablespoons coriander. Mix well to combine.
6. Add 1/2 teaspoon organic food color and mix well. Cover and marinate for 2 hours.
7. Heat 1 tablespoon oil in skillet, add marinated chicken and stir well. Cover and cook for 30 - 40 minutes over low heat.
8. Open the lid and stir well. Add 2 tablespoons fresh cream, 1 tablespoon coriander and cook for 1 - 2 minutes.
9. Remove from the heat.
10. Garnish with coriander.
11. Serve.
