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

Curries | nonvegetarian

  • Prep Time 5 Mins
  • Cook Time 25 Mins
  • Resting Time 120 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.