Chicken Lababdar Recipe

Chicken Lababdar is a delightful Mughlai dish that's like butter chicken but even simpler to make with just a few ingredients. Its name, Lababdar, hints at its irresistible, mouthwatering flavor. This dish is perfect for any occasion—whether it’s a party, wedding, date night, buffet, kitty party, or potluck. Enjoy it for lunch or dinner with naans or parathas for a truly luscious experience. The next time you're in the mood for something spectacular and easy, give this Chicken Lababdar recipe a try, and let its rich, creamy goodness take you on a flavorful journey!

Preparation and Cooking Time

Preparation Time: 20 minutes
Marination Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 35 minutes

Ingredients of Chicken Lababdar

For Marination:

500g boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste

For Gravy:

2 tbsp ghee or vegetable oil
2 medium onions, finely chopped
2 large tomatoes, pureed
1 tbsp ginger-garlic paste
10-12 cashews, soaked in warm water and ground to a paste
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp red chili powder
1/2 cup heavy cream
1 tsp dried fenugreek leaves (kasuri methi)
Fresh coriander leaves, chopped (for garnish)
Salt to taste

For Garnish:

Fresh cream
Chopped fresh coriander leaves

How to make Chicken Lababdar

Step 1:

Start by marinating 500g of boneless, bite-sized chicken pieces in a mixture of 1 cup plain yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Ensure the chicken is well-coated, cover, and refrigerate for at least 30 minutes.

Step 2:

Heat 1 tablespoon of ghee or oil in a large skillet over medium heat, add the marinated chicken pieces, and cook until they are lightly browned and cooked through. Once done, remove the chicken from the skillet and set it aside.

Step 3:

In the same skillet, add another tablespoon of ghee or oil and sauté 2 finely chopped medium onions until they turn golden brown. Stir in 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes until the raw aroma fades. Add 2 pureed large tomatoes to the skillet, and cook for about 5-7 minutes until the oil starts separating from the mixture.

Step 4:

Mix in the ground paste of 10-12 soaked cashews, 1 tablespoon coriander powder, 1 teaspoon cumin powder, 1 teaspoon garam masala, and 1 teaspoon red chili powder. Cook this mixture for another 2-3 minutes while stirring continuously. Return the cooked chicken to the skillet, and combine it well with the gravy. Pour in 1/2 cup heavy cream and add 1 teaspoon dried fenugreek leaves (kasuri methi). Stir everything together until the gravy is well-combined and creamy. Simmer the mixture on low heat for 5-7 minutes to allow the flavors to meld together.

Step 5:

Taste the gravy and adjust the seasoning as needed. Once ready, transfer the Chicken Lababdar to a serving dish, drizzle fresh cream on top, and garnish with chopped fresh coriander leaves.