How to make creamy CHICKEN LABABDAR at home | MURGH LABABDAR | MUGHLAI CHICKEN LABABDAR
Murg Lababdar is a Mughlai recipe which can be served as a main Dish enjoyed with mild flavored Basmati rice preparation like jeera Rice or any flatbread like paratha or laccha paratha.
Labadar literally means surrendering to ones taste buds tantalized by this supreme blend of aromatic spices and tender chicken. Make this recipe for Friends and Family and and be prepared for the compliments and adoration you get 😊
So prepare this creamy lips smacking Chicken Gravy and do let us know how you found it
Drop in a comment below
Portion size (serves 4 )
Ingredients for the Murg Lababdar
CHICKEN 500GMS
OIL 2TBSP
GHEE 1 TSP+ 2 tbsp
GREEN CARDAMON 2
BLACK CARDAMON 1
CORIANDER SEEDS 1TSP
CUMIN SEEDS 1 TSP
CINAMON 1 INCH
DESICATED COCONUT 1 TSP
ONIONS MEDIUM 2
TOMATOES 3 PUREED
GINGER 1 INCH
GARLIC 4-5
SALT AS PER TASTE
TERMERIC 1TSP
KASHMIRI RED CHILLIES (2-5)
CHILLI POWDER 1 TSP(AS PER YOUR SPICE LEVELS)
DHANIYA JEERA MASALA/GARAM MASALA 1 TSP
CORIANDER LEAVES 2TBSP
WATER ½ C
KAJU 10-15 SOAKED
KASURI METHI ½ TSP
SUGAR ½ TSP
CREAM 1/2 C
Instructions
Step 1
In a pan add 2 tbsp of oil and add 1 tsp of ghee or clarified butter. To this add two pods of green cardamom, 1 inch of cinnamon broken into pieces, 4-5 peppercorns, add 1 tsp of coriander seeds . You can add one black cardamom or badi elaichi. Saute is Masala is for 1 or 2 minutes.
Step 2
The add two large and finely chopped Onions to this Masala. Add 1 inch of ginger finely chopped. Add 4-5 cloves of garlic finely chopped. Sauté the ginger garlic till they lose their raw Smell. Sauté the onion along also. Add some salt so that the onions cooks faster Add a little bit of water so that it remains soft and juicy .
Step 3
Add 2-6 Kashmiri red chilies as per the spice levels you enjoy. These will give a bright red color to the gravy. Add 1 tbsp desiccated coconut as this will give thickness to the gravy. Add 1tsp of turmeric powder also Add 1tsp spoon of red chili powder and 1tsp of dhania jeera Masala . Add some coriander stalks. Cook for some time(1-2 min)
Step 4
Now to this Masala , add the puree of 2 to 3 Mix the Masala is well and cook covered for 5 to 7 minutes .
Step 5
Uncover and allow cooling and then grinding in a mixture into a fine paste. Do Remove the Black cardamon before grinding..
Step 6
Now let us cook the chicken, Add 2 tbsp of ghee in a wok and add 1 tsp of turmeric powder and 1 tsp red chili powder and 1 tsp of Dhania Jeera Masala or Garam Masala.
Step 7
And half cup to the mixer jars and rinse of the Masala and add this Masala water to this mix. Now place the chicken pieces mix nicely so that all the chicken pieces are coated with Masala. Cook covered for 5 to 7 minutes.
Step 8
Cover And now add the Masala paste to the Semi cooked chicken.
And half cup of water again rinsing some of the Masala from the mixer jar Cook cover for 15 minutes
After 15 minutes over and uncover and check if the chicken is cooked with a knife. As you can see here the chicken is done. Do not overcook.
Step 9
Add some cashew paste of 10 to 15 soaked cashews.Crush some kasuri methi between the palms so that it releases its aroma Add to this gravy. And half cup of full cream milk or heavy cream. At this point you can add more salt or chili powder. As the cream tends to neutralize the spice levels.
Step 10
Allow the Gravy to simmer for another 5 minutes and very low flame.
Now plate the gravy. Garnished with cream and some chopped fresh chopped coriander leaves.
Decorate it with some mint leaves. Serve this Hot with some laccha paratha (another Mughlai Specialty) or any flat bread of your choice or some mild flavored Rice.
Comments