Hyderabadi Red Chicken, or "Lal Murgh," is a vibrant and flavorful dish from Hyderabad, known for its bold and unique culinary heritage. This recipe brings together tender chicken with a fragrant mix of spices and a creamy, rich sauce that's both spicy and satisfying. Although it may seem complex, the...
Ingredients
For Marination
- 900gChicken
- 1tbspGinger paste
- 1tbspGarlic paste
- 1tbspSalt
- 1/2tbspGaram Masala powder
- 1tbspCoriander powder
- 1tbspCumin powder
- 1tspRed chilli powder
- 2tbspKashmiri Red Chilli powder
- 1/2tspTurmeric powder
- 2tbspKasuri Methi (dried fenugreek leaves)
- 1tspBlack Pepper powder
- 3pieceGreen chillies, finely chopped
- 1cupground Tomatoes
- 1/3cupTomato Sauce
- 1cupYogurt
- 1piecelarge-sized Onion, sliced (for Barista—fried onions)
- 4tbspOil
- Handful of fresh Coriander, chopped
For Cooking
- 3/4cupOil
- 1/2tbspCumin Seeds
- 2pieceGreen chillies, slit
- 2piecemedium-sized Onions, finely chopped or ground
- 15pieceCashews
- 15pieceAlmonds
- 2tbspDesiccated Coconut
- Handful of fresh Mint leaves, chopped
How to make Hyderabadi Red Chicken (Lal Murg)
Prepare Cashew-Almond-Coconut Mixture
Grind the cashews, almonds, and desiccated coconut into a fine powder. Set aside for later.
Prepare Barista (Fried Onions)
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.
Marinate the Chicken
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.
Cook the Chicken
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.
Tips & Tricks
Ensure the fried onions (Barista) are golden brown, not burnt, to avoid bitterness.
Adding the oil from the fried onions to the marinade enhances the dish's flavour.
FAQS
How long should I marinate the chicken for Hyderabadi Red Chicken to enhance the flavor?
For the best flavor in your Hyderabadi Red Chicken, marinate the chicken for at least 2 hours. However, for deeper flavor, it's recommended to marinate it overnight in the refrigerator.
What are some good side dishes to serve with Hyderabadi Red Chicken?
Hyderabadi Red Chicken pairs beautifully with roti, naan, or rice. You can also serve it with a side of raita or a fresh salad to balance the spices.
Can I make Hyderabadi Red Chicken gluten-free?
Yes, Hyderabadi Red Chicken can easily be made gluten-free. Just ensure that the yogurt and any sauces you use are gluten-free, and serve it with gluten-free bread or rice.
What can I substitute for yogurt in the marination of Hyderabadi Red Chicken?
If you need a substitute for yogurt in the marination, you can use coconut yogurt or a mixture of sour cream and a little lemon juice to achieve a similar tangy flavor.
How should I store leftover Hyderabadi Red Chicken?
Store leftover Hyderabadi Red Chicken in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave before serving.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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