Shaadi Wala Red Chicken

Shaadi Wala Red Chicken, also known as Dum ka Lal Murgh, is a true wedding feast favorite! Bursting with rich Hyderabadi flavors, this one-pot wonder is slow-cooked to perfection with aromatic spices, creamy nuts, and a fiery sauces. Every bite is packed with shaadi-style indulgence—spicy, smoky, and absolutely mouthwatering! No-fuss, no mess—just marinate, cook, and enjoy the magic of a Hyderabadi daawat at home!

Best Chicken Recipes To Try – Methi Murgh | Methi Chicken, Butter Chicken, Shahi Mughlai Chicken Korma, Achari Chicken, Shahi Dum Ka Murgh, Murgh Musallam

About Shadiyon Wala Red Chicken

A Hyderabadi wedding is not just a celebration; it’s a feast for the senses. The aroma of slow-cooked biryani fills the air, rich curries shimmer in fragrant ghee, and crisp, golden fried delights tempt every guest. From the flavorful marag (mutton soup) to the decadent kaddu ki kheer, every dish is crafted with age-old techniques and royal flair.

Among these showstoppers is the Shaadiyon Wala Red Chicken—a dish that instantly grabs attention with its bold color and fiery masala.

This dish is a true wedding classic—spicy, rich, and full of Hyderabadi flair. Made with succulent chicken, marinated in a robust mix of sauces, yogurt, and aromatic spices, it is slow-cooked to perfection. The deep red hue, achieved naturally with Kashmiri chili, makes it visually stunning, while the balance of heat and tang keeps everyone coming back for more.

Served alongside fluffy naan, rumali roti, fragrant bagara rice, or biryani, this dish is a perfect match for any meal. This no-fuss, one-pot chicken recipe brings the magic of a Hyderabadi wedding feast straight to your home!

Why You’ll Love This Recipe

• Authentic Hyderabadi wedding-style flavors.
• Easy to make, no bhuoing (brown-roasting or frying spices and ingredients).
• Rich & creamy with a perfect blend of spice.
• Nutty masala base for a royal touch.
• Ideal for parties, special occasions, and family dinners.

This dish stands out due to its vibrant red color, nutty masala, and deep, aromatic flavors. The combination of almonds, cashews, and chironji gives this dish a royal touch, while a blend of spices and sauces adds heat and intensity.

Key Ingredients for Shaadi Wala Red Chicken

Main Ingredient

• Chicken: The star of the dish, tender and juicy, absorbing all the bold masalas for a rich, shaadi-style flavor.
• Salt: Enhances flavors and balances the heat.
• Ginger Garlic Paste: Adds depth and an intense aroma, a must for authentic Hyderabadi dishes.
• Almonds & Cashews: Provide a creamy texture and subtle richness to the gravy.
• Chironji: Adds a nutty, traditional Hyderabadi touch, enhancing the dish’s royal taste.
• Green Chilies: Brings heat and a fresh, sharp spice.
• Garam Masala Powder: A blend of warm spices that gives the dish its signature aroma.
• Black Pepper Powder: Adds a pungent, earthy heat.
• Shahi Jeera: A fragrant spice that deepens the flavor, common in Hyderabadi cuisine.
• Roasted Coriander Powder & Roasted Cumin Powder: Adds warmth, earthiness, and balance to the masala.
• Fried Onions: The key to a rich, caramelized sweetness in the curry.
• Curd | Yogurt: Helps tenderize the chicken while giving a creamy texture and tangy flavor.
• Oil & Ghee: A mix of both enhances richness and gives a shaadi-style taste.
• Tomato Puree: Brings a tangy base and helps achieve a vibrant red hue.
• Red Chili Sauce & Green Chili Sauce: Boosts spice levels with a hint of tanginess.
• Kashmiri Red Chili Powder: Adds a bright red color without excessive heat.
• Red Chili Powder: Gives the dish its bold, fiery kick.
• Turmeric Powder: Adds vibrant color.
• Coriander Leaves: Adds freshness and a pop of color.
• Lemon Juice: Balances the heat with a slight tang.
• Red Food Color (optional): Enhances the visual appeal, but Kashmiri chili already provides a natural red hue.
• Fresh Cream: Rounds off the spice with a rich, velvety finish.

Step-by-Step Recipe

If you’re looking to recreate that authentic Hyderabadi wedding feast at home, this recipe is a must-try! Follow this step-by-step guide to make the perfect Hyderabadi Red Chicken with wedding-style flavors.

First Step – Fry The Onions

• Take 2 big size onions, peel, wash and finely slice them. Using paper towel or tissue, pat the sliced onion to remove moisture.
• Add enough oil to a pan and when the oil is warm add sliced onion. Fry on low flame, till onion slices turn nice golden brown.
• Turn off the flame and carefully remove the onion slices on a paper towel to drain excess oil. Leave this to cool completely before crushing them into a coarse texture.

Tip: Store any extra fried onions in an airtight container for later use in biryanis, kormas, or gravies!

Second Step – Make Tomato-Green Chili Puree

• Blanch 2-3 tomatoes in hot water for 5 mins. Peel off the skin.
• Blend into a smooth puree by adding green chilies. Strain for silky smooth texture.

Third Step – Prepare the Masala Paste

• In a small bowl, soak almonds, cashews, and chironji in warm water for 15–20 minutes.
• Drain and add them to a grinder and make a smooth paste by adding little water.
• Remove this paste in a big bowl and to this add black pepper powder, roasted coriander powder, roasted cumin powder, garam masala, ginger-garlic paste and curd.
• Mix well and add red chili powder, Kashmiri red chili powder, salt and turmeric powder along with tomato-green chili puree, red chili sauce and green chili sauce.
• Now add chicken pieces, oil and fried onion. (Use the oil in which we fried onion, this will give robust flavour to the dish)
• Mix well till all the chicken pieces are completely covered with masala. If using food color, add it now and mix well.
• Cover and refrigerate for 30 minutes or overnight for best flavour and taste.

Final Step – Cooking Shaadi Wala Red Chicken

• Heat 2 tsp. ghee in a heavy-bottomed pan or kadhai.
• Add shahi jeera and let it splutter.
• Now add marinated chicken and mix well. Cook on high flame for 7–10 minutes or till the chicken starts to change the color.
• Add 1 cup of water and reduce the flame.
• Cook on low flame for 30-40 minutes by covering with a lid.
• Check in between and gently stir to avoid sticking to the bottom of the pan.
• Once the chicken is tender, sprinkle minced coriander leaves and turn off the flame.
• Garnish with fresh cream and serve hot.

Serving Suggestions

• Serve hot with naan, rumali roti, or parotta.
• You can also serve this with bagara rice, ghee rice, pulao or biryani.
• Pair with raita and onion slices for an authentic Hyderabadi meal experience.
• My favorite is Bagara Rice, Dahi ki Chutney, Shadi Wala Chicken and Onion-Cucumber Salad.

FAQ – Shaadi Wala Red Chicken

1. What makes this “Shaadi Wala” Red Chicken special?
This dish is inspired by Hyderabadi wedding feasts—rich, masaledar, and slow-cooked to perfection, giving it that signature shaadi-style taste!

2. Can I skip the nuts in the masala paste?
Nuts add creaminess and depth, but you can substitute them with 2 tbsp melon seeds or 1 tbsp fresh cream for a similar texture.

3. Why use fried onion oil in the marinade?
The oil carries caramelized onion flavors, making the dish more aromatic and authentic.

4. How do I get the deep red color without food coloring?
Use Kashmiri red chili powder and tomato paste for a natural, vibrant red hue.

5. Can I make this ahead of time?
Yes! Marinate overnight for deeper flavor. The cooked dish also tastes better the next day as the spices infuse more.

6. What can I serve with this?
It pairs beautifully with naan, rumali roti, bagara rice, or even biryani for a full Hyderabadi daawat experience!

7. Can I make this in a pressure cooker?
Yes, after sautéing the chicken, add water and pressure cook for 2 whistles on medium flame.

8. Is this dish very spicy?
It’s moderately spicy, but you can adjust the heat by reducing red chili powder or green chilies.

9. Can I use boneless chicken?
Yes, but bone-in chicken gives a more authentic flavor and juicier texture.

10. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat on low flame, adding a splash of water if needed.