Hyderabadi Shaadiwala - wedding menu style - chicken curry recipe
- sukhmanipantal
- Jun 1
- 2 min read
Hyderabadi Shaadiwala-wala (wedding style) chicken curry recipe is my new favourite.
Step by step method of this one - pot flavoursome chicken curry is here for you!
NOTE: All ingredients go into the chicken marinade EXCEPT those mentioned under the sub-heading “other ingredients”. It’s a one - pot dish. We marinate the chicken in all the ingredients. Add that to hot oil and crackling curry leaves mixed with red chilli powder.
Ingredients are listed below:
For the cashew paste:
7- 8 cashew nuts
5–6 almonds
2 tbsp desiccated coconut
A little water to grind into a smooth paste and keep aside. It will be used in the marinade.
For the caramelised onions:
2 small onions, sliced and caramelised, keep aside to be used in the marinade.
For the marinade:
- 500 g chicken thighs, cut into pieces ( I have used thighs as they cook for longer and add more flavour)
- Prepared cashew paste (above)
- Caramelised onions
- 1 tsp ginger and garlic paste
- 1/2 cup yoghurt
- 1–2 green chillies, slit (optional)
- A few fresh coriander leaves
- 2 fresh tomatoes, chopped and pureed
- 1 tsp tomato purée
- 1 tsp red chilli sauce
- 2 tsp soy sauce
- 1/2 tsp mint sauce ( any store bought sauce)
- 1 tsp green chilli sauce ( any store bought sauce)
-1/2 tsp turmeric powder
- 1 tsp Kashmiri red chilli powder
- 2 tsp coriander powder
- 2 tsp oil
- 1/2 tsp cumin powder
- Juice of 1/2 lemon or 1 tsp vinegar
- 1/2 tsp black pepper powder
- 1/2 to 1 tsp salt
- 1 /2 tsp garam masala
Other ingredients:
2 tbsp oil for cooking
6–7 fresh curry leaves
Fresh coriander for garnish
Cream for garnish (optional)
Method
For the chicken marination, take a bowl, add all the ingredients listed under marination and mix them all with the chicken pieces. Keep refrigerated for 1 hour or overnight for best results.
To cook the chicken curry, add oil in a non stick pan, add the curry leaves and once they sizzle, add the Kashmiri red chilli powder and fry it on low heat for 10 seconds. Add the marinated chicken. Cover and cook the chicken for 15-18 minutes until a tender. The chicken will release moisture while cooking so avoid adding extra water. However, you may add 50-100 ml of warm water in between if you want a thinner sauce.
Swtich off the burner. Sprinkle garam masala and coriander leaves.
Enjoy with naan or rumali roti!
Although this recipe is not in my new cookbook - No Worries, Just Chicken Curries - my entire book is a tour guide giving my readers a taste of regional, popular and local chicken recipes from various parts of India.
Comments