Hyderabadi Wedding-Style Red Chicken Curry

Start by making a paste. In a blender, combine cashew nuts, almonds, and desiccated coconut. Add some water and blend until smooth.

In a large bowl, add the nut paste, thick curd, ginger-garlic paste, slit green chilies, and browned onions.

Add coriander leaves, mint leaves, dark soy sauce, red chili sauce, and green chili sauce to the bowl.

Add lemon juice, turmeric powder, Kashmiri chili powder, coriander powder, garam masala, salt, pepper, and ghee.

Mix all the ingredients thoroughly until you get a bright red marinade.

Add bone-in chicken to the marinade and coat it well. Marinate for at least 1-2 hours, or overnight for the best flavor.

Heat some oil in a heavy-bottomed pan and add a few curry leaves.

Add the marinated chicken to the pan and spread it out.

Cover and cook on a low to medium flame for 40-45 minutes. Stir occasionally to prevent burning. Cook until the gravy thickens and the oil begins to separate.

Finish the dish with a drizzle of fresh cream and some chopped coriander leaves.

Rest for 10 minutes before serving. Serve hot with soft rotis or rice and enjoy.