Try Mouthwatering Chicken Lababdar Recipe
New Delhi: Chicken Lababdar is an easy chicken recipe that can be made using boneless chicken pieces, onions, tomatoes, cream, ginger, butter, mustard oil, salt, cumin seeds, and a melange of spices. This rich and creamy chicken gravy can be enjoyed on occasions like kitty parties, buffets and pot lucks. This drool-worthy and the easy chicken recipe can be enjoyed in lunch as well as in dinner and will surely satiate the chicken lover in you. This scrumptious non-vegetarian dish is best served with hot butter naans or parathas.
Ingredients of Chicken Lababdar
- 333 grams chicken boneless
- 1 and 1/4 sprigs coriander leaves
- 2/3 teaspoon cumin seeds
- 1 and 1/3 teaspoon red chilli powder
- 1/3 cup and 1 tablespoon butter
- salt As required
- 1/3 cup mustard oil
- 2/3 teaspoon cumin powder
- 2/3 cup onion
- 1 and 1/3 teaspoon garam masala powder
- 2/3 teaspoon kasoori methi powder
- 1/4 cup and 1 and 1/4 tablespoon fresh cream
- 2/3 cup tomato
Step 1 Chop the chicken pieces & saute the cumin seeds
To make this scrumptious recipe, take a chopping board and cut the boneless chicken pieces into cubes. Then, place a pan over medium flame and heat oil in it. Once the oil is hot enough, add cumin seeds to it.
Step 2 Fry the onion & tomatoes
When the cumin seeds start to crackle, add chopped onions and saute it until it turns brown in colour. Now, add the chopped tomatoes and saute for 5-6 minutes or till the oil separates.
Step 3 Add the spices & chicken pieces
Next, add the red chilli powder, garam masala powder, cumin powder and kasoori methi powder and stir well with the onion-tomato masala. Then, add the boneless chicken cubes to the pan and mix well with the prepared masala.
Step 4 Cook on low flame with the lid on
Now, turn the flame to low and cover the pan with a lid. Cook it for 10-15 minutes or until the chicken pieces are cooked properly.
Step 5 Garnish with butter, cream & coriander leaves
Once done, turn off the flame and transfer into a serving bowl. Add butter and cream on the top and garnish with fresh coriander leaves. Serve hot with butter naans or parathas to enjoy!