Chicken lababdar

Chicken Lababdar ( murgh lababdar) is a rich tomato onion based Chicken gravy. You can make this delicious recipe at home like restaurant style with step by steps. This easy chicken lababdar recipe is made using boneless chicken breast pieces. You can make it with leg boneless or with bone in chicken pieces as well.

In restaurant style chicken lababdar recipe grated cheese are used in the gravy and also topped with it while serving. You can avoid it to use with cream. But cheese makes it more rich and delicious.

People are more familiar with butter chicken or chicken tikka masala. But chicken lababdar is not same with them. There are lots of differences between a chicken lababdar and butter chicken or with chicken tikka masala.

• Butter chicken or chicken tikka masala are made using roast or grill chicken using yoghurt based marination. But lababdar is made with fresh chicken pieces.
• Onion is not use in butter chicken whereas in chicken lababdar we use onion.

Steps to make the recipe

1. Making puree for the gravy

The puree for the gravy can be made by two methods. For first one, roughly chopped the onion and tomato and boiled them with whole spices and cashewnuts for 15 - 20 min or till they become soft and messy. Cool down and remove the whole spices and make the puree in a mixer grinder.

 I prefer the second method which is less time consuming and the resulting puree become more tasty as everything is fried. 

First fry the whole spices with onion slices till light brown.

 Then fry the sliced tomatoes till messy. And lastly fry the cashewnuts with them.

 Discard the whole spices and make the puree using a mixer grinder ( blender).

2. Making lababdar 

Heat one teaspoon oil in a pan and fry ginger garlic paste till raw smell goes off. Then fry the chopped onions till become light brown. 

Add red chilli powder, cumin powder, garam masala, coriander powder and turmeric powder and saute for a while.

 Pour little water and cook the masala for 30 seconds. 

Next add the chicken pieces and mix well with the masala and cook for 5 minutes covering the pan on medium heat flame.

Pour the above prepared tomato onion puree into the pan and cook further 5 - 7 minutes on slow flame. 

Add a small pinch of salt or as per your taste into the gravy.

If the gravy become thick then pour water as required and cook the chicken till done.

Pour crushed fenugreek leaves and ghee into the gravy and mix well.

Add some grated cheese into the gravy and cook for one more minute. 

Check the seasoning of the gravy and if required add some salt and spices. Sprinkle some chopped coriander leaves and remove. Serve hot by topping with some grated cheese. Chicken lababdar is ready to enjoy with tandoori roti, naan and Paratha.

Chicken lababdar recipe video

Chicken lababdar recipe

Prep time         cooking time          serving

10 min              15 min                      1

Author              Mobasir hassan

Ingredients

• 150 gm chicken pieces boneless
• 1 medium size onion sliced
• 3 medium size tomato sliced
• 1 medium size onion chopped
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• 1/3 teaspoon turmeric powder
• 1/3 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/3 teaspoon cumin powder
• Small pinch of crushed fenugreek leaves
• 1 bay leaf
• 2 cloves
• 1/2 inch cinamom stick
• 1 black cardamom
• 2 green cardamom
• 6 - 7 cashewnuts
• 2 teaspoon grated processed cheese
• 1/2 teaspoon ghee or butter( optional)
• 2 teaspoon cooking oil
• Chopped coriander leaves
• Salt as per taste