Hyderabadi Red Chicken (Lal Murg)

Grind the cashews, almonds, and desiccated coconut into a fine powder. Set aside for later.

Heat oil in a wok over high heat.

Add the sliced onions and fry until they turn golden brown.

Remove the fried onions from the oil, drain, and set aside. Reserve the oil.

In a large mixing bowl, add the chicken and all the ingredients listed under 'For Marination,' including the oil from the fried onions.

Massage the marinade thoroughly into the chicken, ensuring all pieces are well coated.

Cover and let the chicken marinate for at least 2 hours, or refrigerate overnight for deeper flavour.

In the same wok, heat the leftover oil from frying onions over medium heat.

Add cumin seeds and slit green chillies, frying them for about 1 minute.

Add the finely chopped onions, cooking until they soften and turn a light pink.

Add the marinated chicken to the wok, mixing well to combine with the onions.

Cook on high heat until the oil begins to separate from the sides of the pan.

Stir in the ground cashew-almond-coconut mixture.

Add water, stir well, and lower the heat. Cover and cook until the chicken is tender.

Once the chicken is cooked, add the chopped mint leaves. Stir and cook for 3-4 minutes to allow the flavours to blend.

Serve hot with roti, naan, or paratha.