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restaurant style chicken lababdar recipe video 1

Restaurant Style Chicken Lababdar

The luxurious curry well-known for its rich tomato cashew sauce, bold spices and irresistible restaurant style flavor.
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Course: Lunch, Dinner
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 30 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Marinate chicken:

  • 800 g chicken thighs, diced
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • ½ teaspoon red chili powder
  • Juice of half of lemon
  • Salt and pepper to taste

Base sauce:

  • 2 teaspoon oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • 2 cm cinnamon stick
  • 2 cardamom pods
  • 8 black peppercorns
  • 3 garlic cloves, peeled
  • 2 cm ginger, peeled
  • 1 small onion, diced
  • 2 tomatoes, diced
  • 1 green chili, chopped
  • 20 cashew nuts
  • ¼ teaspoon ground nutmeg
  • ½ cup water
  • Salt to taste

Lababdar curry:

  • 1 tablespoon ghee or oil
  • ½ teaspoon cumin seeds
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ½ cup chopped onions
  • 2 tablespoons tomato paste
  • 2 teaspoons ground coriander
  • ½ teaspoon red chili powder
  • 1 cup water
  • ½ teaspoon garam masala
  • ½ teaspoon dried fenugreek leaves (kasuri methi)
  • ¼ cup heavy (thickened) cream
  • Salt to taste

To garnish:

  • Chopped coriander (cilantro) leaves

To serve:

  • Naan, roti, paratha or rice

Instructions

Marinate chicken:

  • Place chicken in a large bowl. Add garlic, ginger, red chili powder and lemon juice. Season with salt.
  • Toss to coat. Cover and refrigerate for about 30 minutes, if time permits.

Make base sauce:

  • In a large frying pan, heat oil over medium-high heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom, and peppercorns. Saute, stirring, for about a few seconds or until fragrant.
  • Add garlic and ginger. Cook for about 1-2 minutes.
  • Add onions, tomatoes, green chilies, cashew nuts and nutmeg.
  • Pour in water. Stir to combine. Season with salt.
  • Cook, covered, for about 5-7 minutes or until the onions and tomatoes are soft.
  • Remove from heat, and let the mixture cool completely.
  • Transfer the mixture to a food processor and grind to a smooth paste.

Make chicken lababdar:

  • Wipe the pan with a paper towel and place it over medium-high heat. Add ghee or oil.
  • When hot, add chicken. Saute chicken, stirring occasionally, for about 6-7 minutes or until the chicken is cooked through. Remove chicken from the pan.
  • Add cumin seeds and fry, stirring, for a few seconds.
  • Add garlic and ginger. Saute, stirring, for about 1 minute or until fragrant.
  • Add onions and tomato paste. Saute, stirring, for about 2-3 minutes or until the onions are soft.
  • Add ground paste. Saute, stirring occasionally, for about 2 minutes.
  • Add ground coriander and red chili powder. Saute, stirring, for about 1 minute or until fragrant.
  • Add chicken back to the pan. Pour water into the pan. Stir to combine. Season with salt. Simmer for about 2 minutes.
  • Add garam masala, dried fenugreek leaves and cream. Stir to combine. Heat through.
  • Garnish with chopped coriander (cilantro) leaves.
  • Serve with naan, roti, paratha or rice.

Video

Nutrition

Calories: 535kcal | Carbohydrates: 11g | Protein: 35g | Fat: 39g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 196mg | Sodium: 275mg | Potassium: 747mg | Fiber: 3g | Sugar: 4g | Vitamin A: 953IU | Vitamin C: 13mg | Calcium: 59mg | Iron: 3mg