Hyderabadi lal chicken

4.67 from 3 reviews

Hyderabadi Lal Chicken is a fiery and flavorsome dish, renowned for its rich blend of spices and vibrant red color. Tender chicken pieces are marinated which creates a dish that is both bold in flavor and visually striking.

Prep Time15

Cook Time25

marination30

Total Time1 10

Course: Main Course, Side Dish

Cuisine: Indian

Keyword: Hyderababadi Lal Chicken, Hyderabadi Red Chicken

Servings:

Calories: 521kcal

Author: Saba Ahmad

Ingredients

2.2 lbs chicken

Ingredients for marination

1 tsp salt or to taste
1 tsp red chili powder Cayenne pepper to taste
1 tsp Kashmiri chili powder or paprika
¼ tsp red food color optional
1 tbsp ginger paste
1 tbsp garlic paste
1 cup fried onions store bought or 1 large onion fried
1 tbsp coriander powder
2 tbsp tomato paste or 2 tomato puree
2 tbsp red chili sauce
2 tbsp green chili sauce
2 tbsp soy sauce

For green sauce

3 green chilies
A few cilantro leaves
6 cashews or dried coconut
6 almonds
3 green cardamom
½ cup yogurt

Ingredients for tempering or Baghar

½ cup vegetable oil
2 tsp cumin seeds
10 curry leaves

Garnish

2-3 green chilies optional

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Instructions

Prepare green sauce

Add all the ingredients for green sauce in a blender to make a paste.

Marinate the chicken

Now add all the marinade ingredients, along with the green sauce, to the chicken and let it marinate for about 30 minutes or overnight.

Cook Chicken

Add oil to a pan along with curry leaves and cumin seeds. Curry leaves will splatter, so be prepared. If they splatter too much, then take the pan off the stove.
Add the marinated chicken and cook on high heat for 5 minutes, then lower the heat and cover the pot. Cook on medium-low heat for about 20 minutes. Stir every 4-5 minutes to avoid burning.
Once the chicken juices run clear, it's ready. Garnish with sliced green chilies.

Video

Notes

You can also use a thermometer to check the internal temperature of chicken; it should read 165F.

Nutrition