Hyderabadi Wedding Red Chicken
Wednesday, August 19, 2026
One can never have too many chicken recipes, and this Hyderabadi Wedding
Red Chicken, also known as Shaadi Wala Lal Chicken is definitely one to add
to the collection. I came across this dish while looking for yet another
chicken recipe (because apparently, I don't have enough!), and I couldn't
resist giving this popular dish my own little spin. Rich, spicy and packed
with flavour, it is the sort of recipe that is guaranteed to get everyone
heading back for seconds.
The name gives you a pretty big clue about where this dish comes from.
"Shaadi wala" translates roughly to "wedding-style", referring to the
rich, indulgent chicken dishes traditionally associated with Hyderabadi
weddings and celebrations. Turning a special occasion recipe, into an
everyday chicken curry; it is a wonderfully rich dish made for sharing,
with a beautifully thick sauce, warming spices, nuts, chillies and fresh
herbs all coming together in one seriously tasty curry.
And then there is the colour! This chicken needs to be fiery red, it's practically part of its personality. Kashmiri red chilli powder is key for that gorgeous red colour, while the red chilli sauce adds both flavour and an extra boost of colour. The colour of Kashmiri chilli powder can vary between brands, though, so if your marinade is looking more orange or a little too pale, don't panic. A tiny amount of red food colouring will help you get that striking shaadi-style red finish.
Serve this Hyderabadi wedding red chicken with fluffy rice to soak up all
that gorgeous sauce, or go all in with garlic naan or flaky paratha. It's
rich, colourful and unapologetically indulgent, exactly the sort of
crowd-pleasing chicken recipe that makes you wonder why you were looking for
another one in the first place!
TikTok
@spicyfusionkitchen Hyderabadi Wedding Red Chicken 🤤🌶️aka Hyderabadi Shaadi Wala Lal Chicken 👀🔥 Full Recipe On www.spicyfusionkitchen.com 🔗 One can never have too many chicken recipes, and no you don't need a wedding to enjoy this recipe! It goes perfectly with fluffy rice, naan or paratha ❤️ @Woolworths SA @Nando’s South Africa @Nando’s UK & Ireland @Mr Price Home @homewarestore @Lancewood.co.za @ Vital Soy Sauce #hyderabadi #food #easyrecipe #foodtiktok #weddingtok ♬ suara asli - Lagu India Enak
Ingredients
8 Cashews
8 Almonds
2 Tbsp Dessicated Coconut
3 Tbsp Water
8 - 10 Chicken Pieces (Bone-in or Boneless)
2 - 3 Tbsp Kashmiri Red Chilli Powder*
1 Tbsp Lemon Juice
1/4 Cup Yoghurt
1 tsp Salt
1/2 tsp Black pepper
1 tsp Red Chilli Paste*
2 Tbsp Green Chilli Sauce*
3 Tbsp Red Chilli Sauce*
2 tsp Grated Ginger
1 Tbsp Crushed Garlic
1/2 tsp Garam Masala
1 tsp Turmeric
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 - 1 tsp Red Chilli Powder*
2 - 3 Slit Green Chillies*
1/4 Cup Fried Onions
Generous Handful of Fresh Mint (1 Cup)
Generous Handful of Fresh Coriander (1 Cup)
1/4 tsp Red Food Colouring - optional
2 Tbsp Oil
2 - 3 Sprigs Curry Leaves
1 tsp Cumin Seeds
1/3 Cup Fresh Cream
Fresh Coriander - garnish
Note:
- *Adjust the chilli quantities according to your preferred level of heat.
- Kashmiri red chilli powder is generally milder than regular red chilli powder and is mainly used to give this chicken its fiery red colour. However, the heat and colour can vary between brands and varieties, so choose according to your preference. If your chicken is looking more orange than red, you can add a small amount of red food colouring to achieve that vibrant red finish
- Don't have red chilli sauce? I used peri peri sauce instead, and it worked well as a substitute.
Method with Pictures
1. Add the cashews, almonds, desiccated coconut and water to a small food
chopper or blender. Blend until you have a thick, smooth paste. If needed,
scrape down the sides and blend again.
2. Add the cashew and almond paste to a large mixing bowl, followed by
the Kashmiri red chilli powder, lemon juice, yoghurt, salt, black pepper,
red chilli paste, green chilli sauce, red chilli sauce, grated ginger,
crushed garlic, garam masala, turmeric, coriander powder, cumin powder,
red chilli powder and slit green chillies. Mix everything together until
well combined. The marinade should be thick, rich and a vibrant red
colour.
3. Add the fried onions to the marinade and mix well. The marinade should
have a good spicy kick and a deep red colour. If your chilli powder is
mild, you can adjust the chilli to suit your taste.
4. Add the fresh mint and coriander to the marinade and mix until the
herbs are evenly distributed throughout the sauce (note the picture does not show fresh coriander, but it was added
in).
5. Add the chicken pieces to the marinade and mix well, making sure each
piece is thoroughly coated. Cover and leave to marinate for at least 30
minutes. For even more flavour, marinate the chicken for 2 hours or,
ideally, overnight in the fridge.
6. Heat the oil in a large pot over medium-high heat. Add the curry
leaves and cumin seeds and allow them to sizzle for a few seconds until
fragrant.
7. Add the marinated chicken pieces to the pot. Allow the chicken to
brown on one side for 2 - 3 minutes before turning the pieces over. Reduce
the heat to medium and allow the chicken to cook in the marinade for about
10 minutes, stirring occasionally. Keep an eye on the bottom of the pot to
make sure the thick marinade does not catch or burn.
8. Add 1 cup of water and mix it into the chicken and sauce. Add a little
more water if needed, depending on how much gravy you prefer. Cover and
allow the chicken to cook for approximately 30 - 40 minutes, or until
fully cooked through. Stir occasionally and make sure the sauce does not
stick to the bottom of the pot. The gravy should gradually thicken as it
cooks.
9. Once the chicken is fully cooked and the sauce has thickened, slowly
drizzle in the fresh cream and stir it through the curry. Allow it to cook
gently for another 4 - 5 minutes so the flavours can come together. Do not
overcook at this stage or allow the sauce to dry out.
10. Garnish with fresh coriander and serve with steamed rice, garlic naan
or paratha.
Method
- Add the cashews, almonds, desiccated coconut and water to a small food chopper or blender. Blend until you have a thick, smooth paste. If needed, scrape down the sides and blend again.
- Add the cashew and almond paste to a large mixing bowl, followed by the Kashmiri red chilli powder, lemon juice, yoghurt, salt, black pepper, red chilli paste, green chilli sauce, red chilli sauce, grated ginger, crushed garlic, garam masala, turmeric, coriander powder, cumin powder, red chilli powder and slit green chillies. Mix everything together until well combined. The marinade should be thick, rich and a vibrant red colour.
- To the marinade add in the fried onions and mix well. The marinade should have a good spicy kick and a deep red colour. If your chilli powder is mild, you can adjust the chilli to suit your taste.
- Next, add the fresh mint and coriander to the marinade and mix until the herbs are evenly distributed throughout the sauce.
- Add the chicken pieces to the marinade and mix well, making sure each piece is thoroughly coated. Cover and leave to marinate for at least 30 minutes. For even more flavour, marinate the chicken for 2 hours or, ideally, overnight in the fridge.
- Heat the oil in a large pot over medium-high heat. Add the curry leaves and cumin seeds and allow them to sizzle for a few seconds until fragrant.
- Add the marinated chicken pieces to the pot. Allow the chicken to brown on one side for 2 - 3 minutes before turning the pieces over. Reduce the heat to medium and allow the chicken to cook in the marinade for about 10 minutes, stirring occasionally. Keep an eye on the bottom of the pot to make sure the thick marinade does not catch or burn.
- Next, add 1 cup of water and mix it into the chicken and sauce. Add a little more water if needed, depending on how much gravy you prefer. Cover and allow the chicken to cook for approximately 30 - 40 minutes, or until fully cooked through. Stir occasionally and make sure the sauce does not stick to the bottom of the pot. The gravy should gradually thicken as it cooks.
- Once the chicken is fully cooked and the sauce has thickened, slowly drizzle in the fresh cream and stir it through the curry. Allow it to cook gently for another 4 - 5 minutes so the flavours can come together. Do not overcook at this stage or allow the sauce to dry out.
- Garnish with fresh coriander and serve with steamed rice, garlic naan or paratha.
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I hope you enjoy this Hyderabadi Wedding Red Chicken recipe.
you may be interested in also checking out
these similar main meal recipes:
you may be interested in also checking out
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