Shadi Wala Red Chicken Recipe | Festive & Spicy Wedding Style red Chicken

Celebrate special occasions with this Shadiyon Wala Red Chicken Recipe, a rich, spicy, and flavorful dish that's perfect for weddings, Eid, parties, or any festive event! This wedding-style chicken is cooked with aromatic spices, red chili, and fresh ingredients to give it a bold and irresistible taste. Whether you're a beginner or an experienced cook, this step-by-step recipe will guide you to recreate this classic dish at home with ease.

Learn how to make restaurant-style red chicken curry, full of robust flavors and vibrant colors. Serve it with naan, roti, or rice to impress your family and guests. Don't forget to try this at home for your next celebration!

👉 Watch now and enjoy the perfect Shadiyon Wala Red Chicken – a must-try festive chicken recipe!

🔥 Red Chicken Recipe
Ingredients:

To Soak and Grind (Nut Paste):

Badam (Almonds) – 125g
Cashews – 125g
Hot Water – Enough to soak
→ Soak both for 10 minutes, then grind into a fine paste.

To Grind (Green Paste):

Ginger – 3 pieces (or approx. 3 tbsp when chopped)
Garlic – 1 full bulb
Green Chilies – 2 to 4 (adjust to taste)
→ Grind into a smooth paste.

For Marination (1 kg Chicken):

Chicken – 1 kg (preferably skinless, bone-in or boneless)
Nut Paste (Badam & Cashew) – from above
Green Paste (Ginger-Garlic-Chili) – from above
Kashmiri Red Chili Powder – 2 tsp
Haldi (Turmeric Powder) – 1 tsp
Salt – to taste
Garam Masala – 1.5 tsp
Coriander Powder – 2 tsp
Curd (Yogurt) – 1.5 cups
Lemon Salt (Citric Acid) – ¼ tsp (or use juice of ½ lemon as an alternative)
Soya Sauce – 1 tsp
Vinegar – 1 tsp
Green Chili Sauce – 1 tsp
Red Chili Sauce – 1 tsp
Red Food Color – ¼ tsp (optional, for bright red color)
Fresh Coriander Leaves – chopped, a handful
→ Mix all of the above with the chicken and marinate for 40–45 minutes.

Cooking:

Heat 250g Oil in a large pan (around 1¼ cups).
Add the marinated chicken along with all the masala.
Cook uncovered on high to medium flame for 20 to 30 minutes, stirring occasionally.
Cook until oil separates, chicken is tender, and gravy thickens.

Garnish:
Fresh chopped coriander.

🍽️ Serving Suggestions:

Serve hot with:
Butter naan
Roti
Jeera rice
Paratha

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