Go Back Email Link
–+ servings
Chicken Lababdaar Recipe - Your Food Fantasy

Chicken Lababdaar

Soft succulent chicken pieces in creamy rich gravy from Indian spices is sure to win heart.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Marination time 1 hour
Total Time 1 hour 40 minutes
Course Lunch & Dinner
Cuisine Indian
Servings 4
Calories 774 kcal

Ingredients
  

For Marination

  • 1.5 kilogram Chicken
  • 1 tbsp Ginger Garlic Paste
  • 1 tsp salt
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1 tbsp Lemon Juice
  • 2 tbsp Gram flour / Besan
  • 2 tbsp Yogurt

For Gravy

  • 1/3 tsp Asafoetida
  • 1.5 tsp Cumin Seeds
  • 1 inch Cinnamon stick
  • 2-3 Bayleaves
  • 2 Black Cardamom
  • 1 Onion chopped
  • 4 tbsp Broken cashews
  • 1 tbsp Ginger Garlic Paste
  • 1/2 cup Chopped Tomatoes
  • 1 tsp Salt
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 4 tbsp Oil
  • 2 tbsp Butter
  • 2 tbsp Cream
  • 1 tbsp Dried Fenugreek Leaves / Kasuri Methi
  • 1 tbsp Fresh Coriander Leaves chopped

Instructions
 

  • In a mixing bowl, add ginger-garlic paste, Coriander powder, turmeric powder, Salt, Red chilli powder and lemon juice. Mix it and add chicken pieces to it. Mix well so that all the chicken pieces are coated in this spice mixture nicely. Cover the bowl and let chicken marinate for 25-30 minutes.
  • Heat 2 tablespoon of Oil in a pan over medium heat. Once the oil is warm, add asafoetida and cumin seeds and when they start crackling, add bay leaves, cinnamon stick and black cardamom and saute. Add chopped onion and saute till they are pink. Add broken cashews now and saute again for 2-3 minutes.
  • Add ginger garlic paste and saute till the raw smell fades away. Add Salt, red chilli powder, turmeric powder, coriander powder and saute again. Now add chopped tomatoes and saute till it start separating oil. Switch off the heat and let the mixture cool down.
  • To the marinated chicken, add gram flour and yogurt and mix again so that its coated nicely all over chicken. Keep aside for 15 - 20 minutes.
  • Once the gravy mixture is cooled, take out all the whole spices from it and transfer the mixture into a grinding jar. Add little water and grind it into a fine paste.
  • Heat the same pan over medium heat and add rest of 2 tablespoon oil and butter to it. Add marinated chicken now and saute till the pieces start changing colour. Add the gravy and 1/2 cup of water and mix everything well. Cover the pan with lid and let the chicken cook for 15-20 minutes.
  • Add Cream and kasuri methi and mix. Cover the lid again and let it cook more for 5-7 minutes. Switch off the heat.
  • Transfer it into a serving bowl and garnish with chopped coriander leaves. Serve hot and enjoy with rice or bread of your choice.

Notes

  1. The core difference between this recipe and butter chicken recipe is no use of honey/sugar as chicken lababdaar is still on milder side of spiciness but without sweet tinge as in butter chicken.
  2. You can grind the whole spices with the gravy and can skip taking them out if you want stronger flavour.

Nutrition

Nutrition Facts
Chicken Lababdaar
Amount Per Serving
Calories 774 Calories from Fat 504
% Daily Value*
Fat 56g86%
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 11g
Monounsaturated Fat 23g
Cholesterol 160mg53%
Sodium 1418mg62%
Potassium 729mg21%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 6g7%
Protein 43g86%
Vitamin A 604IU12%
Vitamin C 10mg12%
Calcium 79mg8%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword chicken lababdar, chicken lababdar recipe, lababdar