Chicken lababdar is a rich, creamy North Indian food with indulgent flavours and luscious texture. It is just the perfect food, making it incorporate the succulent chicken pieces into its recipe cooked in tomato gravy with aromatic spices and a creamy finish. So, it's a very popular food not only in restaurants but also in a lot of houses. To begin the lababdar recipe, marinate the chicken with yoghurt, turmeric, and red chilli powder for at least 30 minutes. Heat oil or butter in a pan, add cumin seeds and let them splutter. Then add chopped onions saut ed to golden brown. Add ginger-garlic paste. Let the raw smell go away. Next, add chopped tomatoes, turmeric powder, red chilli powder, and coriander powder. Fry the mixture until the oil separates from the masala. Put the marinated chicken pieces into the rest recipe of Chicken Lababdar. Chicken is browned. Add water to the pan, cover it, and let it simmer over low heat until the chicken has become tender. To increase the richness, add fresh cream and a few crushed, dried fenugreek leaves called kasuri methi, which gives the dish a creamy texture. Some recipes also add grated paneer, adding extra thickness of creaminess too. Garnish with fresh coriander and serve hot with naan, roti, or rice. Chicken Lababdar is known for its rich, mildly spiced gravy, making it the perfect treat for a special occasion or weekend feast.

• 500 gms boneless chicken
• 1/4 cup dairy cream
• 2 cup tomato puree
• 3 tbps cooking oil
• 1/4 cup paneer
• 1 tsp coriander powder
• 1/2 tsp turmeric
• Coriander leaves
• 100 gms curd
• 1/2 tsp red chilli powder
• 1 onion
• 1 tbsp butter
• 1 tsp ginger garlic paste
• 1/2 tbsp kasuri methi

• Chicken Lababdar is a rich, creamy dish that encompasses the true Indian essence. Its delightful spice flavours, creamy texture, and succulent chicken make it the perfect meal for serving on any gathering.
• The following recipe will give you a flavour of this scrumptious Chicken Lababdar, which is sure to make the folks love your efforts.
• Begin by getting ready the chicken.
• Marinate 500 gms of boneless chicken pieces with a mixture of 100 gms of yoghurt, one teaspoon of ginger-garlic paste, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and salt as per taste.
• Apply the marinade to the chicken pieces well and then close the lid and let it sit for almost half an hour.
• This marinating process tenderises the chicken with flavours, perfectly heading toward a delicious dish.
• While the chicken is marinating, you can begin by preparing the base of the gravy.
• Heat 2 tablespoons of oil in a large pan over medium heat. Once the oil becomes hot, add the marinated chicken pieces and fry them until they turn golden brown on all sides.
• This is the first step of cooking so that flavours stay locked in the meat.
• Then, remove the chicken from the pan to be able to keep all juices within.
• Then, in the same pan, add oil if necessary and saut one finely chopped onion until it turns golden brown.
• The caramelising of the onions gives a certain depth and sweetness to the gravy.
• Add one teaspoon of ginger-garlic paste to the mix after browning the onions nicely.
• Saut for about 2 minutes until the raw smell disappears and the paste is fragrant.
• Now add that luscious tomato base for your gravy.
• Put in 2 cups of tomato puree.
• Mix well. Add half a teaspoon of turmeric powder, one teaspoon of red chilli powder, and one teaspoon of coriander powder, and add salt to taste.
• This mixture requires around 10 minutes to thicken at medium heat.
• Stir now and then.
• The tomatoes will get cooked down and mixed in the spices to create that luscious, aromatic gravy.
• Once the gravy has finished simmering, add the chicken pieces to the pan.
• Coat the chicken entirely and allow it to simmer for another 10 minutes.
• At this point, the chicken would have absorbed all the rich spices and flavours of the gravy, ensuring every bite was full of harmony in taste.
• For the extra taste, heat another pan by adding one tablespoon of butter to it.
• When the butter melts, add 1/2 teaspoon kasuri methi (dried fenugreek leaves) to it and saut the leaves till the fragrance is released.
• Add ¼ cup of fresh cream and ¼ cup grated paneer and stir the contents for about 2 minutes by spoon until well combined.
• Pour this rich mixture over the chicken gravy, stir, and cook for the final 5 minutes to allow this creaminess to cover the chicken and even out the texture of the whole dish.
• Finally, Chicken Lababdar should be garnished with freshly chopped coriander leaves when it's done for that burst of colour and flavour.
• The dish should always be hot and served with naan, roti, or rice to soak it in that luscious gravy.
• Its delicious, creamy sauce with soft chicken is a tribute to the Indian culinary epoch. Enjoy your dish and happy faces around!