MOUTHWATERING MUGHLAI CHICKEN LABABDAR

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Chicken lababdar is a rich mughlai dish that originated from awadh with smooth gravy tempered with bell peppers, milk, and cream.

About Chef

Aditya Saksena
I am a hotel management graduate from a reputed hotel school with almost 10 years of working experience in various hotels namely wyndham grand, Radisson blu, Park plaza and reach gastronomical heights when started working for a Michelin stared Indian chef named Chef Vineet Bhatia in his flagship restaurant Rasoi by vineet in Bahrain. I love cooking food and it is my religion that I practice regularly.

  • Chicken – 700 gms (preferably leg and thigh)
  • Onions – 3 no (medium size)
  • Tomatoes – 2 no (medium size)
  • Cashewnut – 5 gm
  • Melon seeds – 5 gm (optional)
  • Cinnamon – 1-inch stick
  • Bay leaf – 1 no
  • Clove – 5 to 6
  • Green cardamom – 3 no
  • Ginger garlic paste – 1 ½ spoon
  • Bell peppers – 50 gms (red and yellow)
  • Milk – 1 cup
  • Cream – 20 gm

LET’S MAKE PUREE

Step 1: Take a pan and add 2 tablespoons of oil and now add Kaju, 2 chopped onion, 2 tomatoes, 2 green cardamoms, 3 cloves, 1 piece cinnamon, and 2 bay leaf. Cook it for some time on medium flame.

Step 2: Add degi mirch powder and a little salt.

Step 3: Keep stirring all the ingredients for 3-4 mins

Step 4: Now remove cinnamon and bay leaf from the mixture and keep the mixture to get cool.

Step 5: Put the mixture into the mixer jar and grind into a fine paste add little water for the puree to be soft. And stain to get fine puree with a strainer 

Fine puree

The gravy base is ready

Time to cook Chicken 

Step 1: Add 2 tablespoon the same pan and add jeera and cook a little till you hear the crackling sound.

Step 2: Now add chicken to the pan and fry nicely. Saute well.

Step 3: Next, add ginger-garlic paste 1.5 tablespoons and mix properly till chicken is little light brown in color.

Step 4: Add a pinch of salt.

Step 5: Add the gravy base over the chicken now and mix it well.

Step 6: Close the pan and let it cook for 10-15 mins in low flame.

Step 7: Add 1 tbs kitchen king masala, 1/2 tps red chili powder, coriander powder, and salt according to taste.

Step 8: Add little degi mirch and garam masala.

Step 9: Mix properly and let it cook for 5 mins in a medium flame.

Step 10: Take another pan and add 1 tablespoon of oil.

Step 11: Add red and yellow bell pepper and green capsicum and finely chopped onion, cook little on low flame and add Kasuri methi and mix properly and cook for 2-3 mins.

Step 12: Your chicken gravy is well cooked now, add 1 cup of boiled milk and mix the gravy and allow it to cook for 5 mins.

Step 13: Add the saute capsicum into the gravy and mix well and cook for 2 mins.

Step 14: Add cream to the gravy now.

Murg lababdar or chicken lababdar is ready to serve now.

Please do try yourself now and let us know in the comment if you like my recipe. 

Also, read our other recipes.