CHICKEN LABABDAR MURGH LABABDAR MUGHLAI CHICKEN LABABDAR

Chicken Lababdar | Murgh Lababdar | Mughlai
Chicken Lababdar | Lababdar Chicken Recipe I
Chicken Curry Lababdar
Ingredients for Chicken Lababdar:
Chicken, large pieces, preferably leg and thigh pieces-500gm
To be marinated with:
Salt-1 tsp
Turmeric powder-1/4 tsp
Red Chilli powder-1.5 tsp
Cumin powder-1/2 tsp
Whisked curd/yogurt- 4 tbsp
To be boiled in 2 cups of water for 5 mins,
strained & blended to a paste:
Boiled Water-2 cups
Onion- 1 medium onion cubed
Ginger- 1" piece chopped
Garlic cloves-6
Cashew nuts-5
Green chillies, halved- 2 small
Whole garam masala/ spices for tempering:
Green cardamom-3
Cloves-3
Cinnamon-1
Javitri (Mace)- 1/4 piece
Black peppercorns-8
Bay leaf-1
Kashmiri Chilli powder-1 tsp
Coriander powder-2 tsp
Garam masala powder-1/2 tsp
Tomato purée- 3 tbsp
Fresh cream-3 tbsp
Kasuri Methi roasted and powdered-1 tsp
Salt for seasoning- 1/8 tsp (a pinch)
Oil-4 tbsp
Preparation:
Marinate the chicken pieces with the items
indicated. Mix well and set aside in room
temperature for an hour.
Boil 2 cups of water in a sauce pan and add the
items indicated above. Mix with a spoon and
continue to cook for another 5 mins. Drain the
items and allow it to cool. Transfer to a
blender
and blend it to a paste.
Process:
Heat oil in a kadai/pan and add the whole
spices. Give a stir and add the blended paste.
Mix well and fry on medium heat for around 5
mins.
Now add the Kashmiri Chilli powder, Coriander
powder, Garam masala powder, tomato purée
and a pinch (1/8 tsp) of salt. Mix well & cook on
low heat for 2-3 mins.
Now add the marinated chicken, mix well & fry
on high heat for 5 mins. Continue to cook,
stirring it occasionally for another 5 mins on
medium heat.
Add 200 cup water, mix and cover & cook on
low heat for around 15 mins.
Remove lid and add 50 ml water. Give a mix.
Add the cream & the roasted, powdered Kasuri
Methi.
Mix well and cook for 2 mins on low heat till oil separates