Chicken Lababdar Recipe | Chicken Lababdar Recipe
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Introduction
Chicken Lababdar is a rich, creamy and restaurant-style Mughlai dish in which chicken is cooked in tomato-cashew gravy. Know the easy recipe to make it at home.
Time Required:
Steps Time
- Prep Time 15 mins
- Cooking Time 30 mins
- Total Time 45 mins
- Serves 3–4 people
Tools Required:
| उपयोग | उपकरण |
|---|---|
| ग्रेवी बनाने के लिए | कड़ाही / गहरी पैन |
| ग्रेवी पीसने के लिए | मिक्सर ग्राइंडर |
| भूनने के लिए | चम्मच / कलछी |
| टमाटर-प्याज़ काटने के लिए | चॉपिंग बोर्ड + चाकू |
| सजावट के लिए | सर्विंग बाउल + धनिया पत्ता |
Ingredients:
For Chicken Marination:
- Chicken – 500 gms (boneless or boned)
- Curd – 1/2 cup
- Ginger-garlic paste – 1 tbsp
- Salt – to taste
- Red chilli powder – 1 tsp
- Turmeric – 1/4 tsp
Gravy For serving:
- Tomatoes – 3 (large, chopped)
- Onions – 2 (finely chopped)
- Cashews – 10–12
- Ginger-garlic – 1 tbsp
- Butter – 2 tbsp
- Oil – 1 tbsp
- Cream – 2 tbsp
- Kasuri methi – 1 tsp
- Coriander leaves – for garnishing
Spices:
- Coriander powder – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric – 1/4 tsp
- Garam masala – 1/2 tsp
- Salt – to taste
- Sugar – 1/2 tsp (for balance)
Step-by-Step recipe for Chicken Lababdar:
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Step 1: Marinate the chicken
- In a bowl, add chicken, curd, ginger-garlic paste, salt, red chilli and turmeric.
- Mix well and cover and keep aside for 30 minutes.
Step 2: Prepare the gravy base
- Add some oil in a pan and fry the onions till golden brown.
- Now add chopped tomatoes, cashews and some salt and cover and cook.
- After it cools down, grind it in a mixer to make a smooth paste.
Step 3: Cook the chicken
- Add butter and some oil in the same pan.
- Add the marinated chicken and cook for 10–12 minutes until the chicken turns brown.
Step 4: Mix the gravy
- Now add the gravy paste and mix well.
- Add the spices – coriander powder, turmeric, red chilli, garam masala and sugar.
- Cover and cook on low flame for 10 minutes.
Step 5: Finishing
- Now add kasuri methi and cream and mix.
- Sprinkle coriander leaves and serve hot.
“Chicken Lababdar के साथ Chicken Tikka Masala का स्वाद और भी मज़ेदार हो जाता है।”
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Serving Suggestions:
- Serve with Butter Naan, Rumali Roti or Jeera Rice.
- Garnish with some more cream on top.
Storage tips:
- Can be stored in the fridge for 2–3 days.
- While reheating, add some milk or water to soften the gravy.
FAQ – Frequently Asked Questions:
What is the difference between Chicken Lababdar and Butter Chicken?
Chicken Lababdar has both onion and tomato gravy while Butter Chicken is more creamy and sweet.
Can it be made without cashews?
Yes, you can replace cashews with makhana or cream to get a creamy texture.
Is this dish spicy?
It is medium spicy, you can increase/decrease the chillies as per taste.
Cooking Tips:
- Cooking the chicken on low flame makes it more tender and juicy.
- Grind well and can be sieved to make the gravy smooth.
- Kasuri methi doubles the taste of the gravy – add it at the end.
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