Shaswati When it comes to chicken we Indians have invented thousands of ways to cook it. Chicken Lababdar is one of those. The recipe has a good similarity with Butter Chicken but some twist makes it unique.
India is a land of spices. Using proper spices and proper quantity is very necessary to make a dish tasty. Because of this spices our food is popular. No need to mention that all the spice and herbs has its benefits as well for our health.
Chicken Lababdar is not so common chicken dish in Indian households, though it has a good fan base in restaurants. I used to consider it as a difficult and restaurant only recipe, until I tried making it for first time in my kitchen. It is not all a difficult recipe and anyone with a little bit hands on cooking should be able to prepare himself.
Chicken Lababdar is a very good combo with Jeera rice or rotis. Follow me below for the complete recipe with step by step images.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
Ingredients for marination of the chicken
- Chicken – 500 gm
- Salt – 1 tsp
Ingredient for the curry
- Onion – 2 large size
- Tomato – 1 big size
- Coriander leaves – 2 tbsp
- Fenugreek leaves – 1 tbsp
- Ginger-garlic paste – 1tbsp
- Turmeric powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tbsp
- Red chili powder -1 tsp
- Sugar – 1+1/2 tsp
- Salt – as per your taste
- Fresh cream – 1/4 cup
- Water – 2 +1/4 cups
- Mustard oil – 3 tbsp
- Raw garam masala – 2 cardamom, 4 cloves, 4 black pepper, 1 inch cinnamon
Equipment
- Indian Kadai or Frying pan
- Mixer grinder
Notes
How to make Chicken Lababdar
Step 1: First take the chicken pieces and wash it very well. After that add salt into the chicken and leave it for 5-10 minutes.
Step 2: Meanwhile chop the onion, tomato and coriander leaves. Because we will make a paste using the roasted masala, so it does not require to chop them very finely.
Step 3: Now take a deep kadai and preheat it. Here we will add mustard oil and raw garam masala at the same time. fry them for 1/2 minute.
Step 4: Here we will add chopped onion into the kadai and fry it until golden brown. When it turn golden brown in color, add ginger garlic paste and roast for 1 minutes.
Step 5: Now it is time to add the tomato, fry them all for another 1-2 minutes. Here we will add all the spices one by one into the kadai, roast them for another 1/2 minute.
Step 6: When all are done, we will add the chicken into the roasted masala. It will take around 15-20 minutes to roast properly. Use lid of the kadai during the roasting time and do it on low flame.
Step 7: Once the roasting is done add 2 cups of water into it and cook it for another 20 minutes. Always use low flame to cook the chicken.
Step 8: Now take out all the chicken pieces from the gravy and reduce it till 1/2 cup in volume. And leave it for cooling.
Step 9: Once it cools down, make the gravy to a thick paste using a blender or grinder.
Tips: If you want you can strain the paste before using it for the gravy.
Step 10: Now take the same kadai and add the gravy into it. Now add 1/4 cup of water and wait for boiling. When it starts boiling put all the chicken pieces into it.
Step 11: Mix them well and cook the chicken for 3-4 minutes on low flame. Now add the fresh cream and chopped coriander leaves into it. Stir it once and then switch off the stove.
Step 12: Finally we will add fenugreek leaves into the chicken and mix them all together. Creamy, delicious and tasty Chicken Lababdar is ready to be served. It will be a great combo with Naan & Parathas.
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