Are you bored of trying Butter Chicken every time visiting your favorite restaurant? Uh, finally there is one alternative for your taste which would look similar to your favorite butter chicken recipe. Moreover, it will take less time to be served on your table so that you don’t need to kill your hunger waiting for a lip-smacking recipe. So without playing with the words any more, it’s Chicken Lababdar Recipe. Known for the best Mughlai recipe in texture and richness.
After trying a myriad of variations in the chicken cuisine this Chicken Lababdar Recipe is in my good books, enough to surprise your guest at dinner or lunch. If you haven’t tried it yet then I recommend giving a hand to it to explore its rich and creamy texture.
A Splendid Mughlai Asset
Chicken Lababdar is also known as Murgh Lababdar which means something superbly rich and creamy. As its name and rich taste express its delicacy, it is considered as one of the richest Mughlai cuisine available.
Made up of fresh cream, butter, yogurt, or curd, a decent amount of spices result in thick and mouth-watering gravies made it so unique to consume with nan, parathas, or chappatis. You can try it with having chicken with bones or boneless chicken.
Treat your guests or enjoy your weekend with the hot serving of delicious Chicken Labadar Recipe. It requires less and simple ingredients while preparation and taste the best with less cooking time required. Without any further delay, let’s have a look at the ingredients you will be required to enjoy this stellar Mughlai cuisine.
Chicken Lababdar Recipe
Equipment
- Pot
Ingredients
For Marination
- 500 gm Chicken Pieces
- ¼ tbsp Turmeric Powder
- ½ tbsp Red Chili Powder
- ½ tbsp Cumin Powder
- 4 tbsp Beaten Curd
- Salt To Taste
For Gravy Or Curry
- 3-4 tbsp Oil
- 2-3 Green Chili
- 1 Medium Onion (cut into 4 pieces)
- 1 inch Ginger (chooped)
- 6 Garlic Cloves
- 4 Cashew
- 4 Cloves
- 2 Green Cardamom
- 1 Bay Leave
- ½ tbsp Cumin Seeds
- 1 inch Cinnamon Stick
- 6 Black Pepper
- 1 pc Mace (javitri)
- 1 tbsp Coriander Powder
- ½ tbsp Kashmiri Red Chili Powder
- ½ tbsp Garam Masala
- 4 tbsp Tomato Puree
- 4 tbsp Cream
- 1 tbsp Roasted Kasuri Methi (crushed)
- Salt To Taste
- Water (as required)
Instructions
For Marination
- Take a bowl to add chicken, turmeric powder, red chili powder, cumin powder, beaten curd, salt and mix it.
- Leave it for marination (minimum one hour).
For Cury Or Gravy
- In boiling water add onion, ginger, garlic, green chili, cashew nuts, and cook it. After 5 minutes drain it and leave it to cool (room temperature).
- Now make a paste of it and keep it aside.
- Take a pot to add oil, cloves, green cardamom, bay leave, cumin seeds, cinnamon stick, black pepper, mace, and stir it.
- Now add boiled ginger garlic & onion paste and cook it till golden brown or oil separates.
- Add coriander powder, Kashmiri red chili powder, garam masala, tomato puree, and continuously stir it.
- Cook it 2-3 minutes or till oil separates.
- Now add marinated chicken and stir it for 3-4 minutes and then add water.
- Put the led on it on medium-low flame for approx 15 minutes or till cooked.
- After this add fresh cream, roasted Kasuri methi crushed, and stir it for 2 minutes.
- Now your chicken lababdar is ready.
Also, try other Indian Main Course recipes: