Public Recipe

    Hyderabadi Shadi-Wala Red Chicken

    Hyderabadi Shadi-Wala Red Chicken

    Indian

    Serves 4
    Indian

    Ingredients

    Servings
    4
    • 1000 g chicken — cut into medium pieces (main protein)
    • 15 pieces almonds (nut paste base)
    • 15 pieces cashews (nut paste base)
    • 0.5 cup coconut powder (thickener)
    • 250 g yoghurt (marinade)
    • 3 tbsp ginger garlic paste (aromatic)
    • 2 tsp black pepper powder (spice)
    • 2 tsp red chilli powder (spice)
    • 2 tsp garam masala (spice)
    • 0.5 tsp turmeric powder (spice)
    • 1 tbsp lemon juice (acidity)
    • 2 tbsp red chilli sauce (flavor and color)
    • 2 tbsp green chilli sauce (flavor and heat)
    • 1 tbsp soy sauce (umami)
    • 1 large tomato puréed (color and body)
    • 4 5 green chillies — slit (heat)
    • 2 tbsp ghee (fat)
    • to taste salt (seasoning)
    • heavy cream — for finishing (richness)
    • cilantro — chopped, for garnish (garnish)

    Mise en Place

    0/4

    Process

    1

    grind nuts and coconut

    1. 1.Grind almonds, cashews, and coconut powder with a small amount of water or yoghurt until a smooth paste forms. This creates the base for the sauce's richness and body.
    2

    marinate chicken

    1. 1.Combine the ground nut and coconut paste with the chicken in a bowl.
    2. 2.Add all remaining marinade ingredients: yoghurt, ginger garlic paste, black pepper powder, red chilli powder, garam masala, turmeric powder, lemon juice, red chilli sauce, green chilli sauce, soy sauce, puréed tomato, slit green chillies, and salt.
    3. 3.Mix thoroughly to ensure the chicken is evenly coated.
    4. 4.Allow the chicken to marinate for a minimum of 2 hours, or preferably overnight in the refrigerator, to allow flavors to penetrate.
    3

    cook chicken

    1. 1.Heat ghee in a heavy-bottomed pan or pot over medium-high heat.
    2. 2.Add the marinated chicken to the hot ghee.
    3. 3.Sear the chicken for 5-7 minutes, stirring frequently, until it begins to brown on all sides. This develops flavor and texture.
    4. 4.Reduce the heat to low, cover the pan, and cook for approximately 30 minutes. Continue cooking until the chicken is tender and the ghee (or oil) begins to separate from the sauce, indicating it is well-cooked.
    5. 5.Stir in the heavy cream during the final moments of cooking to add richness and a smooth finish.

    Plating

    • Garnish the cooked chicken with freshly chopped cilantro.
    • Serve immediately while hot, ideally with naan or other Indian bread.

    Sensory Checks

    Texture

    Monitor the cooking process until the chicken is tender and the sauce has visibly separated from the ghee or oil.

    Notes

    • Red chilli sauce and green chilli sauce are key flavor components and can typically be found in Indian grocery stores.
    • This dish is traditionally prepared for weddings and special occasions, hence its 'shadi-wala' designation.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 95%

    Flagged:

    • The exact amount of water/yoghurt for grinding the paste was not specified.
    • The exact amount of oil for cooking was not specified.
    • The exact amount of heavy cream for finishing was not specified.

    Techniques in this recipe