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Chicken Lababdar

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Chicken Lababdar

Features:
  • Non-Veg
  • Spicy
  • Medium

Directions

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Chicken Lababdar is a mughlai gravy prepared with Chicken pieces marinated in tandoori masala and cooked in onion, tomato and cashew based gravy.

Ingredients

  • 1 kg chicken (with bone or boneless)

For the marination:

  • 1 cup hung curd
  • 2 tbsp tandoori masala
  • 1/4 tsp Orange food color (optional)
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp lemon juice
  • 1 tsp ginger garlic paste
  • salt to taste

For the Gravy

  • 4 onions finely chopped
  • 1 big sized capsicum (finely chopped)
  • 2-3 green chillies (finely chopped)
  • 1/2 cup tomato puree (blanch and grind 4-5 tomatoes until smooth)
  • 2 tsp kashmiri red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1 tbsp coriander powder (Dhaniya powder)
  • 1 tbsp ginger garlic paste
  • 1 tbsp kasuri methi crushed
  • 2 tbsp cheese grated (Optional)
  • 1/2 cup milk
  • 10-15 cashews (soaked in water for 15 minutes)
  • 5-6 threads Saffron (kesar) optional
  • 1 bay leaf (Tej patta)
  • 2-3 cloves (Laung)
  • 2-3 green cardamom (Choti Elaichi)
  • 5-6 tbsp oil
  • 3-4 tbsp butter
  • salt to taste

Method

  1. Grind cashew nuts with milk to make a smooth paste.
  2. Marinate the chicken with Hung curd, Tandoori masala, turmeric powder, red chilli powder, lemon juice, orange food color, ginger garlic paste and salt for 2-3 hours.
  3. Remove the Chicken from the tandoori masala and keep the leftover masala aside.
  4. Grill the chicken pieces in a preheated oven for 15-20 minutes or until half done.
  5. Alternatively you can shallow fry the chicken pieces in a non stick pan for 8-10 minutes or until partially cooked.
  6. Heat oil in a Kadai/Pan.
  7. Add Bay leaf, cloves, green cardamom and chopped green chillies, fry for 30 seconds.
  8. Add chopped onions and fry until golden.
  9. Add Ginger garlic paste and fry for 2 minutes or till oil seperates.
  10. Add turmeric powder, red chilli powder, coriander powder, mix well and roast for 1-2 minutes on low flame.
  11. Add the pureed tomatoes and roast till oil floats on top.
  12. Add the chicken pieces, capsicum, Cashew-Milk paste, kasuri methi, saffron, salt and leftover marination masala.
  13. Add 1/2 cup water, Mix well, Cover and cook for 10-12 minutes or till chicken becomes tender.
  14. Add grated cheese (optional), butter and mix well.
  15. Serve hot with Onion Kulcha/Butter Garlic Naan/Naan/Plain Rice.
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