There’s something soul-soothing about a dish that manages to feel luxurious and comforting at the same time—and Chicken Lababdar is exactly that. This rich, creamy North Indian curry has quietly made its way from Mughlai kitchens to modern-day dinner tables, not just for its taste, but for how effortlessly it brings restaurant-style magic into home kitchens.
With bold spices, silky tomato-cashew gravy, and tender chicken simmered to perfection, this dish delivers deep, layered flavors that linger long after the meal is done.
It’s no surprise that Chicken Lababdar is trending—it’s everything we crave from a curry: warmth, richness, and that unmistakable hit of cardamom and kasoori methi. The recipe’s main win? It’s surprisingly doable at home without compromising on flavor or finesse.
This one became my go-to on winter evenings when I wanted to impress without stress. Once, I swapped the usual cream with a splash of cashew milk—and my guests still couldn’t tell the difference.
Serve it hot with fluffy Basmati Rice or buttery naan, and cool it down with a refreshing Chilled Cucumber Cocktail.
Because honestly, the aroma alone will make you fall in love.
What Makes Chicken Lababdar So Special?
Here’s why this dish has earned a permanent spot in my meal rotation—and why I think you’ll love it just as much:
- It’s a go-to for both casual and fancy meals: Whether it’s a lazy Sunday lunch or a family get-together, Chicken Lababdar always steals the show. It looks impressive, tastes luxurious, and doesn’t require restaurant-level effort.
- The aroma is pure comfort: Slow-cooking the onion, tomato, and whole spices creates a deep, cozy aroma that instantly makes my kitchen feel like home. Every time, without fail.
- Healthier swaps still work beautifully: I often skip the cream and blend extra cashews into the gravy instead—it still tastes rich but feels lighter, perfect when I want something indulgent but not heavy.
- One ingredient changed the way I cook: Kasoori methi may look humble, but a pinch adds that final flourish. Now I add it to many curries—it’s that good.
- It pleases picky eaters too: This recipe hits the sweet spot—flavorful, but not fiery. Even spice-shy guests go back for seconds.
Chicken Lababdar Recipe
Equipment
- Heavy-bottomed pan or kadhai
- Blender or Food Processor
- Wooden spatula
- Knife and chopping board
- Measuring Spoons and Cups
Ingredients
- 3 tbsp rapeseed canola oil
- 3 green cardamom pods smashed 2.5cm (1in) piece of cinnamon stick
- 1 blade of mace
- 1 medium red onion finely chopped 1/2 tsp salt
- 2 green chillies finely chopped
- 4 tbsp garlic and ginger paste
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri chilli powder or more
- to taste
- 1 tbsp ground coriander
- 11/2 tsp cumin
- 250 ml 1 cup tomato purée
- Sugar to taste (optional) 1.5kg (3lb 5oz) whole skinless
- chicken cut into 8–10 pieces
- 10 cashew nuts
- 3 green bird’s eye chillies
- 1/2 tsp dried fenugreek leaves (kasoori
- methi)
- 3 tbsp finely chopped coriander
- cilantro
- 3 tbsp cream
- 1 generous tbsp cold butter Salt to taste
Instructions
- Heat oil in a pan and sauté crushed cardamom, cinnamon, mace, and onions with salt until golden brown.
- Add green chillies, garlic-ginger paste, and cook until the raw smell disappears.
- Mix in turmeric, chilli powder, coriander, cumin, and tomato purée. Cook until the oil separates.
- Add chicken pieces, stir well, and cook until the meat is half-done.
- Blend cashews and bird’s eye chillies into a smooth paste. Add to the pan and simmer.
- Sprinkle dried fenugreek leaves, add chopped coriander, and pour in cream. Stir gently.
- Finish with butter and adjust salt and sugar to taste.
- Let it rest for 5 minutes before serving with naan or rice.
Nutrition
Time For Creative Variations!
- Roast the Chicken First for a Smoky Layer: Instead of adding raw chicken directly to the gravy, marinate and roast it in the oven or air fryer for a few minutes. The slight char adds depth and a subtle smokiness.
- Infuse the Oil with Whole Spices Before Cooking: Temper bay leaf, star anise, or black cardamom in oil before adding the onions. This infuses the base with extra aromatic notes, especially useful if you’re skipping cream or butter.
- Swap Tomato Purée with Fire-Roasted Tomatoes: Use homemade fire-roasted tomatoes or charred fresh tomatoes blended into purée. The natural smokiness takes the flavor to the next level without any artificial additives.
- Add a Splash of Stock Instead of Water: If you need to loosen the gravy, use homemade chicken stock instead of plain water. It enhances the meaty flavor and makes the curry taste like it simmered for hours.
- Try a Nut Trio Instead of Just Cashews: Blend a mix of cashews, almonds, and melon seeds for a more complex and balanced creamy texture. It adds richness while mellowing the tang from the tomatoes.
- Finish with Ghee-Infused Smoke (Dhungar Technique): Place a hot coal in a bowl, drizzle ghee on top, and trap the smoke inside the pot for 5 minutes. It gives that signature smoky “tandoori” aroma that’s hard to replicate otherwise.
- Spice-Level Contrast with Whole Chillies: Add a couple of whole dried red chillies in the oil at the start. They won’t overpower the dish but will offer subtle heat layering, perfect for those who love complex spice notes without overpowering heat.
