Red Ginger Chicken Hyderabad
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A vibrant and flavorful chicken curry from Hyderabad, featuring a rich blend of ginger, garlic, and spices in a red chili-based gravy. Perfectly paired with naan, roti, rice, or pulao.
01:00:00 total
Serves 4
medium
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Ingredients
- oil - as needed (for frying)
- whole garam masala - watch the video to see
- onion - watch the video to see (finely chopped)
- ginger - watch the video to see (cut into pieces)
- garlic - watch the video to see (1/4 quantity of ginger)
- green chillies - watch the video to see
- salt - to taste
- turmeric - watch the video to see
- bay leaf - watch the video to see
- mint - watch the video to see (optional)
- chiranji (charoli) - watch the video to see (make into paste)
- poppy seeds - watch the video to see (optional, make into paste)
- chicken pieces - watch the video to see
- curd - watch the video to see
- mustard powder - watch the video to see
- cumin powder - watch the video to see
- coriander powder - watch the video to see
- garam masala - watch the video to see (pinch)
- chili powder - watch the video to see (for color)
- soy sauce - watch the video to see
- honey - watch the video to see
- pepper powder - watch the video to see
- fresh ginger - watch the video to see (for garnish)
- fried onion - watch the video to see (optional, for garnish)
Instructions
- Prepare the Base: Heat oil in a pan, add whole garam masala and finely chopped onions. Fry until onions turn golden.
- Make Ginger-Garlic-Green Chili Paste: Blend ginger, garlic, and green chilies into a fine paste.
- Cook the Paste: Add the ginger-garlic-green chili paste to the pan. Add salt, turmeric, a bay leaf, and mint if using. Cook till slightly colored.
- Prepare Chiranji Paste: Make a fresh paste of chiranji (and poppy seeds if using) and add it to the pan.
- Add Chicken and Spices: Add chicken pieces, curd, mustard powder, cumin powder, coriander powder, and a pinch of garam masala. Mix well.
- Add Color and Flavor: After 10-12 minutes of slow cooking, add chili powder for color, soy sauce, and honey. Adjust salt and pepper powder.
- Garnish and Serve: Once the gravy thickens and oil separates, garnish with fresh ginger (and fried onion if desired). Serve hot with naan, roti, rice, or pulao.
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