Hyderabadi Red Chicken (Marag-Style)

Hyderabadi Red Chicken (Marag-Style)

A soulful Hyderabadi chicken dish where warm spices, slow cooking, and deep flavours come together in a rich, red gravy.

Ingredients (Serves 4)

For the chicken:

• 750 g chicken (bone-in works best)

• 3 tbsp Alburyani Ginger Garlic Paste

• 2 medium onions, finely sliced

• 3 tbsp oil or ghee

• Salt, to taste

Whole spices:

• 2 bay leaves

• 4 AlBuryani green cardamoms

• 4 AlBuryani cloves

• 1-inch AlBuryani cinnamon stick

• 1 tsp AlBuryani whole black peppercorns

• 1 tsp  AlBuryani cumin seeds

Ground spices:

• 2 tsp Alburyani Red Chilli Powder (adjust to taste)

• ½ tsp AlBuryani turmeric powder

• 1 tsp AlBuryani coriander seeds, ground into a powder

For richness:

• ¼ cup thick yoghurt, whisked

• 1 tbsp lemon juice

To finish:

• Fresh coriander leaves

• Slit green chillies (optional)

Method

1. Heat the oil or ghee in a heavy-bottomed pan. Add the whole spices and sauté until fragrant.

2. Add sliced onions and cook slowly until golden brown — this is key to the deep flavour.

3. Stir in the ginger garlic paste and cook until the raw aroma disappears.

4. Add red chilli powder, turmeric, and coriander powder. Mix well and cook briefly.

5. Add the chicken pieces, salt, and stir until the chicken is well coated with the masala.

6. Lower the heat and add the whisked yoghurt, stirring continuously to prevent curdling.

7. Cover and cook on low heat, stirring occasionally, until the chicken is tender and the oil separates.

8. Finish with lemon juice, green chillies, and fresh coriander.

Serving Suggestions

Serve hot with naan, khameeri roti, or plain rice. A squeeze of lemon and sliced onions on the side complete the experience.

Tip

For authentic Hyderabadi depth, let the curry rest for 10 minutes before serving — the flavours deepen beautifully.