Chicken Lababdar Recipe

About this recipe

Chicken Lababdar is a rich and creamy North Indian curry made with tender chicken pieces simmered in a luscious tomato and cashew-based gravy, infused with aromatic spices. This dish is a perfect balance of tanginess, creaminess, and mild heat, making it a family favorite for special occasions or a cozy dinner.

Ingredients

• 100 g Coriander Leaves
• 500 g Chicken Whole
• 200 g Dahi
• 500 g Onion
• 100 g Cashew Regular
• 25 g Kasuri Methi
• 1 Kg Kissan Tomato Puree
• 250 ml Fresh Cream
• 200 ml Mustard Oil
• 100 g Unsalted Butter
• 200G Adrak Lasun Paste (200g)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Salt
• - Coriander Powder
• 50 Grms Garam Masala Handmade Spices 50 Grms

Instructions

1. 1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, and salt. Let it rest for 15 minutes.
2. 2. Heat 2 tablespoons of oil in a pan. Add the marinated chicken and sear on medium heat until lightly browned on all sides. Remove from the pan and set aside.
3. 3. In the same pan, add butter and 1 tablespoon of oil. Sauté chopped onions until golden brown.
4. 4. Add ginger-garlic paste and sauté for 1 minute until fragrant. Then add pureed tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook the mixture until the oil separates, about 8 minutes.
5. 5. Blend cashews with 1/4 cup of water to form a smooth paste. Add the cashew paste to the pan and mix well. Cook for 2 minutes.
6. 6. Add the seared chicken back into the pan. Pour in 1/2 cup of water and simmer on low heat for 10 minutes, stirring occasionally.
7. 7. Add garam masala and crushed kasuri methi. Stir well and cook for 2 more minutes.
8. 8. Finish by stirring in fresh cream. Garnish with chopped cilantro and serve hot with naan, paratha, or steamed rice.