Indian Style Spicy Red Chicken Curry is the simple and very tasty dish of semi roasted chicken chunks in a spicy gravy. The sauce is usually semi-thick, spiced and orange- red coloured. The chunks of chicken marinated in spices and yogurt, that is shallow fried and then mixed with red chilly paste gravy. This is one of the favorite recipe, that I often cook and enjoyed by my family. It is actually a quick version of Indian chicken curry recipes. The detailed recipe with step by step cooking pictures follows.
As the above name suggests, this is an intensely spicy dish and the warm vibrant red color of the curry comes from nothing but the kashmiri red chilies.There are endless variations to the chicken curry, and this one is prepared with same basic ingredients as any normal chicken curry recipe. The only major change is using of homemade red chilly paste, which brings a tremendous color and flavor to the dish. The hot level of the curry is high due to the use of spicy ingredients.
While I was simply watching videos on youtube, and I came across this wonderful tempting chicken curry. I loved it and cooked this for my family. I have made some few changes of my own. This chicken curry with naan or rice is the best combination. It is served in almost every Indian restaurants. Try out this chicken curry and treat your family and friends or serve in any special occasions.
Tips- Adjust the spice level according to your choice. Cook till the chicken pieces are soft and tender. Add chopped coriander leaves and close the pan with the lid and let it rest for 15 minutes before serving. If you want, you can add some more water for gravy.
How to Make Indian Style Spicy Red Chicken Curry Recipe- Red Chicken Curry
Wash the chicken pieces in running water and drain out. Set aside.
Transfer the chicken pieces in a bowl, add kashmiri chilly powder, coriander powder, turmeric powder, cumin powder, curd and salt to taste. Combine well.
Now add ginger and garlic paste and combine well. Cover the marinaded chicken pieces and keep it rest in refrigerator for 30 minutes.
Meanwhile grind soaked kashmiri chilly with little water to a fine and smooth paste. Set aside.
Heat a pan with oil and add marinated chicken pieces. Cook the chicken for 3-4 minutes on medium low flame. Then cover the pan with a lid and cook the chicken on low flame for about 10 minutes. Stir in between, do not add water, chicken will leave out water.
Now add in the ground chilly paste and combine well. Add 1/4 cup water for gravy, cover the pan with lid and cook in low flame for 10 more minutes. Cook till the gravy thickens and raw smell fully goes away.
Add tamarind paste and combine well. Cook for 2 minutes and off the flame.
Add coriander leaves and serve hot along with naan or roti.
Enjoy!! Happy cooking and stay healthy.