Telangana wedding special Red Chicken | How to make Simple Chicken Curry

2 hrs 30 mins Main Course

Telangana wedding special Red Chicken | How to make Simple Chicken Curry - Do you want to try a tasty and satiating Chicken Curry? Then the Telangana Wedding Recipe of Red Chicken Recipe is just perfect. Here is a Super simple Red Chicken step by step recipe with images and a video.

You seldom find people who do not like Chicken Curry! Unlike the usual Chicken curry recipes which are made with too many spices, this is a different type of gravy which is thick in consistency and is so tasty that once you taste it, you will ask for more.

Indian weddings are special and the variety of food that they lay on the tables is even more special. In this process, the Telangana caterers have created a special, yet, a very easy new recipe that is this “ Red Chicken curry. You just need to mix all the ingredients and cook on a simmering flame.

This is the perfect recipe when you have some guests visiting you. This curry goes well with tempered Rice or Rumali Roti.

Try this, Tomato Chicken and Chicken Sherva

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Tips

  1. Marinate the Chicken well and refrigerate for at least 2 hours to get that mouth watering taste.

  2. The ingredients that we use make this dish thick and tasty. If you think the gravy is too thick, you can add some hot water at any given stage.

  3. To make the curry attractive and go with its name “Red Chicken “ I have used a pinch of red food colour, which is optional. You can also add Ajinomoto if you like. But I have not used it in this recipe.

  4. Use Calumpang nuts (saara pappu or chironji or charoli) in the recipe, that gives an excellent flavour to the dish.

Telangana wedding special Red Chicken | How to make Simple Chicken Curry - Recipe Video

Telangana wedding special Red Chicken | How to make Simple Chicken Curry

Main Course | nonvegetarian
  • Prep Time 5 mins
  • Cook Time 25 mins
  • Resting Time 2 hrs
  • Total Time 2 hrs 30 mins
  • Servings 4

Ingredients

  • 1/2 kilo Chicken
  • Salt
  • 1.5 tbsp Ginger Garlic Paste
  • FOR MASALA PASTE
  • 10 Almonds
  • 10 Pistachio
  • 2 tsp Chironji
  • 3 Green chillies
  • 1/2 Inch Cinnamon
  • 2 Cloves
  • 4 Cardamoms
  • 1/2 tsp Black Pepper
  • Water – to grind the masala
  • FOR CURRY
  • 3 tbsp Oil
  • 2 tsp Ghee
  • 1/3 cup Curd
  • 1/2 cup Fried Onions
  • 1/3 cup Tomato Paste
  • 1 tbsp Tomato ketchup
  • 2 tbsp Red Chilli Sauce
  • 1 tbsp Green chilli Sauce
  • 1 tsp Shahi Jeera
  • 1 tsp Coriander Powder
  • 1 tsp Roasted Jeera (Cumin) Powder
  • 2 tsp Kashmiri Red Chilli Powder
  • 1.5 tbsp Red Chilli powder
  • 1 Bunch Coriander
  • 1 tbsp Vinegar
  • 2 Pinches Red Food Colour
  • 2 tbsp Fresh Cream

Instructions

  1. Coat the Chicken with the Ginger Garlic Paste and marinate the Chicken.
  2. Put all the ground masala ingredients* in a pan and fry on a low flame, add a little water and make it into a smooth paste.
  3. Now mix this smooth paste to the marinating Chicken. Refrigerate for 2 hours.
  4. Take a pan and add 3 tbsp of Oil. Put the refrigerated, marinated Chicken in the Oil, allow it to cook on a medium flame until the oil separates.
  5. Stir the curry every 5 mins to avoid charring. When the Oil begins to separate from the Chicken, it means the meat is cooked. This would take about 25 minutes, approximately. Now add some Fresh Cream, give it a gentle stir and remove from the stove.
  6. Pairs well with bread, Rotis, and Bagara Rice.

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