Chicken Lababdar Recipe

Rich and decadent gravies are a specialty of Indian cooking. And these gravies are especially high on butter and cream the more you advance towards Punjab. And that explains precisely why we are all so in love with the makhnis, do pyazas, and parathas. One more recipe that stays true to its North Indian origin is the lababdar gravy. Lababdar literally means something tremendously rich, and true to that definition, the chicken lababdar is one of Mughlai cuisine’s richest dishes.

The dish is as delicious as it is easy to cook. The ingredients required to cook chicken lababdar are very little, as is the time taken! Follow the recipe below to whip up a delicious chicken lababdar gravy at home.

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Chicken Lababdar Recipe

A rich Mughlai chicken curry.

Votes: 6
Rating: 3.33
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Rate this recipe!

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people MetricUS Imperial

Ingredients

• 250 gram boneless chicken cubes
• 1/4 cup refined oil
• 1 tsp Cumin seeds
• 125 gram grated onion
• 125 gram grated tomato
• 1 tsp chili powder
• 1 tsp Garam masala powder
• 1/2 tsp ground cumin seeds
• 1/2 tsp kasoori methi
• 60 gram white butter
• 50 gram fresh cream
• salt to taste

For Garnish

• Chopped coriander
• shredded ginger
• sliced tomatoes

Prep Time 15 minutes Cook Time 20 minutes Servings people MetricUS Imperial Ingredients 250 gram boneless chicken cubes 1/4 cup refined oil 1 tsp Cumin seeds 125 gram grated onion 125 gram grated tomato 1 tsp chili powder 1 tsp Garam masala powder 1/2 tsp ground cumin seeds 1/2 tsp kasoori methi 60 gram white butter 50 gram fresh cream salt to taste For Garnish Chopped coriander shredded ginger sliced tomatoes

Votes: 6 Rating: 3.33 You: Rate this recipe!

Instructions

1. Heat oil in a pan and sauté the cumin and chopped onion until brown.
2. Add chopped tomatoes and cook till fat separates.
3. Now add the cumin powder, red chilli powder, garam masala, and kasoori methi.
4. Stir in the chicken and cook over a low flame for 10-15 minutes.
5. Remove from flame and pour on it the butter and cream over the top.
6. Garnish with shredded ginger, chopped coriander and sliced tomato. Serve hot.