Go Back Email Link
–+ servings
Best Chicken Lababdar Recipe in 30 Mins!

Chicken Lababdar Recipe

A rich and aromatic North Indian chicken curry made with tomato-cashew gravy, warm spices, and a creamy finish. Perfectly comforting, restaurant-style, and easy to recreate in your home kitchen.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Mughlai, North Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 470kcal
Author: Jacob Allen
Servings: 6

Equipment

  • Heavy-bottomed pan or kadhai
  • Blender or Food Processor
  • Wooden spatula
  • Knife and chopping board
  • Measuring Spoons and Cups
  • Mixing Bowls

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.
    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.
    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.
    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.
    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.
    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.
    Best Chicken Lababdar Recipe in 30 Mins!

Nutrition

Calories: 470kcal | Carbohydrates: 16g | Protein: 38g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Cholesterol: 119mg | Sodium: 500mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 12mg | Calcium: 80mg | Iron: 3mg