Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, chicken lababdar. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken lababdar is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken lababdar is something that I have loved my entire life. They’re nice and they look wonderful.
Continue to fry it, stirring it. Chicken Lababdar is a rich Mughlai chicken gravy, which has flavors similar to Butter Chicken but this curry is comparatively easier to prepare without any compromise on the taste. Chicken lababdar ( murgh lababdar) is a rich tomato onion based chicken gravy. You can make this delicious recipe at home like restaurant style with step by steps.
To begin with this recipe, we have to first prepare a few components. You can cook chicken lababdar using 30 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken lababdar:
- Prepare Chicken boneless or with bones
- Prepare onions finely chopped
- Take medium sized tomatoes chopped
- Make ready Ginger paste
- Get Garlic paste
- Take chopped green chillies
- Prepare Chopped coriander
- Make ready Spices
- Make ready turmeric
- Prepare red chilli pow
- Make ready dhania pow
- Make ready jeera pow
- Make ready Kasoori methi powder
- Prepare Garam masala powder
- Prepare Salt
- Get tomato paste or puree
- Make ready tomato ketchup
- Prepare grated cheese
- Make ready Cream
- Prepare For marinations
- Get egg
- Take cornflour
- Take Salt
- Make ready Pepper
- Prepare Oil for frying
- Make ready For tempering
- Make ready bayleaf
- Prepare peppercorns
- Get cinnamon stick
- Take green cardamom
Chicken lababdar is a rich mughlai dish that originated from awadh with smooth gravy tempered with bell peppers, milk, and cream. Murgh Lababdar/Chicken lababdar: Creamy, rich, & flavorful Mughlai chicken dish prepared by Chicken Lababdar or murgh lababdar is a popular Mughlai dish, often found on the menu of many. Chicken Lababdar is also known as Murgh Lababdar which means something superbly rich and creamy. As its name and rich taste express its delicacy, it is considered as one of the richest Mughlai.
Steps to make Chicken lababdar:
- Marinate the chicken with ing under marination.
- Fry each pieces in hot oil nicely covered with egg n cornflour.
- Chopped & grind
- In the same oil in which we fried the chicken add the whole spices.Followed by chopped onions.
- Fry the onions till light golden brown,now add the ginger garlic paste.Cook fr 4-5 min on medium heat.
- Add the spices except kasoori methi n garam masala,stir well add the chopped tomatoes n chillies.Give a nice mix couple of times add salt cover n cook till the tomatoes get mushy.
- Open the lid add tomato paste /purée n ketchup..cook fr 2-4 min,add lukewarm water if the gravy looks too dry..cook on slow flame fr 2-3 min.
- Place the fried chicken on the gravy,put the gravy all over the chicken 1/2 cup lukewarm water n cook on slow flame till the chicken is done.
- Open the lid check the fried chicken pieces..add grated cheese n cream mix it well sprinkle garam masala pow n kasoori methi pow mix it very carefully cover fr couple of min till the cheese get melted..sprinkle chopped coriander n serve.
Chicken Lababdar is also known as Murgh Lababdar which means something superbly rich and creamy. As its name and rich taste express its delicacy, it is considered as one of the richest Mughlai. The ingredients required to cook chicken lababdar are very little, as is the time taken! Follow the recipe below to whip up a delicious chicken lababdar gravy at home. Delicious, tasty and easy Chicken Lababdar Recipe.
So that’s going to wrap this up with this exceptional food chicken lababdar recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
