Hyderabadi Red Chicken Curry

Steps

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1. 1
   Make the cashew-almond paste by combining 15 almonds, 15 cashew nuts, and 2 tbsp of fresh grated coconut in a mixer. Add water gradually and blend until you have a smooth, fine paste.
   ▶ ≈0:32
2. 2
   Prepare the marinade base by combining the cashew-almond paste with tomato puree from one large tomato, 2 tbsp curd, 2 tsp red chilli sauce, 2 tsp green chilli sauce, 3 tbsp ketchup, and 2 tsp soya sauce.
   ▶ ≈1:09
3. 3
   Add the spice powders one by one: 1/2 tsp turmeric, 2 tsp Kashmiri chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp salt, and 1/2 tsp pepper. Adjust the salt to your taste.
   ▶ ≈1:39
4. 4
   Stir in 2 handfuls of fried onions, one handful each of fresh mint and coriander leaves, 2 slit green chillies, the juice of half a lemon, and 2 tsp ghee. Mix everything thoroughly until well combined.
   ▶ ≈2:00
5. 5
   Add the 1/2 kg chicken pieces to the marinade and mix gently until all pieces are well coated. Let marinate for 1-2 hours at least, or overnight for deeper flavour.
   ▶ ≈2:35
6. 6
   Once marinated, heat 1.5 to 2 tbsp oil in a wide kadai, add about 3 sprigs of curry leaves, and transfer the marinated chicken with its marinade into the pan.
   ▶ ≈3:09
7. 7
   Gently mix everything together, cover the pan, and slow-cook on medium-low heat for about 25-30 minutes. Stir gently at intervals every 5 minutes to ensure even cooking and prevent sticking at the bottom.
   ▶ ≈3:30
8. 8
   After 30 minutes of cooking, the chicken should be tender and beautifully red. Finish by garnishing with fresh coriander leaves and a drizzle of fresh cream, then stir gently to combine.
   ▶ ≈4:17