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Hyderabadi cuisine is known for its rich, bold flavors, and Laal Chicken (literally meaning “red chicken”) is no exception. This dish gets its deep red color and fiery punch from Kashmiri red chilies and other dry red chilies blended into a smooth paste. Yogurt and onions balance the heat with tanginess and sweetness, while traditional spices like garam masala, cumin, and coriander add depth.
Unlike creamy North Indian chicken curries, this Hyderabadi version is sharper and spicier, with a thinner, fiery red gravy. It’s typically cooked with chicken on the bone, which makes the curry richer and more flavorful.
Laal Chicken pairs beautifully with steamed rice, jeera rice, or Indian breads like naan and parathas. If you love bold, spicy curries with authentic Hyderabadi flair, this dish will be a showstopper on your dining table.
Make Red Chili Paste
Grind soaked Kashmiri and regular red chilies with garlic and ginger into a smooth paste.
Fry Onions
Heat oil in a heavy pan. Add sliced onions and sauté until golden brown. Remove half the onions for garnish.
Cook Chicken
Add chicken pieces to the pan and sauté for 5–6 minutes until lightly browned.
Add Chili Paste & Spices
Stir in the red chili paste. Cook for 4–5 minutes until the raw smell disappears and oil begins to separate. Add coriander, cumin, turmeric, and salt. Mix well.
Add Yogurt
Lower the flame, whisk in yogurt gradually, and stir continuously to prevent curdling. Cook until chicken is well coated.
Simmer
Add 1 cup hot water, cover, and cook for 20–25 minutes on low heat until chicken is tender and curry thickens. Sprinkle garam masala and mix.
Serve
Garnish with reserved fried onions and chopped coriander. Serve hot with rice or naan.
Use Kashmiri chilies for color and spicier chilies for heat to balance flavor.
Fry onions patiently until golden brown — this gives the curry depth and sweetness.
Always whisk yogurt before adding to hot curry to prevent splitting.
Adjust chili quantity depending on spice tolerance — traditional Hyderabadi Laal Chicken is fiery!
For extra smokiness, finish with a spoon of ghee before serving.
Yes, it’s meant to be bold and spicy, but you can reduce the number of hot chilies and rely more on Kashmiri chilies for a milder version.
Yes, though bone-in chicken gives a richer flavor. If using boneless, reduce cooking time by ~10 minutes.
Steamed rice, jeera rice, naan, or tandoori roti are classic pairings.
Yes, the paste can be stored in the fridge for 3–4 days or frozen for up to a month.
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