Chicken Lababdar | Murgh Lababdar | Mughlai Chicken Lababdar | Lababdar Chicken Recipe | Chicken Curry Lababdar
Ingredients for Chicken Lababdar:
- Chicken, large pieces, preferably leg and thigh pieces - 500 gms
To be marinated with:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Red Chilli powder- 1.5 tsp
- Cumin powder-1/2 tsp
- Whisked curd/yogurt- 4 tbsp
To be boiled in 2 cups of water for 5 mins, strained & blended to a paste:
- Boiled Water-2 cups
- Onion- 1 medium onion cubed
- Ginger- 1” piece chopped
- Garlic cloves- 6
- Cashew nuts- 5
- Green chillies, halved- 2 small
Whole garam masala/ spices for tempering:
- Green cardamom-3
- Cloves- 3
- Cinnamon-1
- Javitri (Mace)- 1/4 piece
- Black peppercorns- 8
- Bay leaf- 1
- Kashmiri Chilli powder- 1 tsp
- Coriander powder-2 tsp
- Garam masala powder- 1/2 tsp
- Tomato purée- 3 tbsp
- Fresh cream- 3 tbsp
- Kasuri Methi roasted and powdered- 1 tsp
- Salt for seasoning- 1/8 tsp (a pinch)
- Oil- 4 tbsp
Preparation:
- Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour.
- Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste.
Process:
- Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste.
- Mix well and fry on medium heat for around 5 mins.
- Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins.
- Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to cook, stirring it occasionally for another 5 mins on medium heat.
- Add 200 cup water, mix and cover & cook on low heat for around 15 mins.
- Remove lid and add 50 ml water. Give a mix.
- Add the cream & the roasted, powdered Kasuri Methi.
- Mix well and cook for 2 mins on low heat till oil separates.
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