Chicken Lababdar|Murgh Lababdar – Mughlai Style Recipe

Chicken Lababdar | Murgh Lababdar

A very rich and deliciously creamy chicken curry recipe to cook on weekends for lunch and dinner. Also this special recipe is for those people who loves to have chicken or any other meat ingredients on their plate. The creamy and rich texture of this chicken curry recipe is so delicious and lip smacking that you’ll be tempted to lick your fingers clean and still can’t get enough of this creamy chicken curry recipe. No kidding! This creamy chicken curry recipe does true justice to it’s name “Chicken Lababdar”or “Murgh Lababdar. This recipe is cooked in a typical Mughlai style and it is best served with plain basmati rice or roti, salads.

Chicken Lababdar | Murgh Lababdar

Definition of “Lababadar“ – It says – ‘a strong desire of something and complete surrender to it. Lababdar as a term is often attached to many dishes to signify complete surrender of one’s taste buds to that dish’.– google definition.The word ‘Lababdar’ is basically used for dishes which are extremely rich and desired by all. In simple words, a recipe that will make your mouth water and tummy growl in hunger.

Chicken Lababdar | Murgh Lababdar

Cooking Time : 25-30 minutes.

Course : Main

Taste : Mild

*Main Ingredients*

Full Ingredients :

Bone-In Chicken pieces750 gm
Fresh Cream5-6 tbsp
Cashew Nut pieces10-12
Ginger1 1/2 inch
Garlic cloves6-7
Green Chilies2
Javitri (Mace)1
Cinnamon1-2 small pieces
Green Cardamom4
Black Cardamom1
Black Peppercorns4-5
Bay Leaves2
Onions 1 large
Fried Onions1 large
Tomato 2 large
Coriander Powder1 tsp
Garam Masala Powder1 tbsp
Kasoori Methi Powder(Fenugreek leaves)1 tbsp
SaltAs Per Taste
Sugar1 tbsp
Butter1/2 tbsp
Vegetable OilTo Cook
GheeTo Cook
Coriander leavesTo Garnish

*tbsp-tablespoon; tsp-teaspoon*

Marination Ingredients :

Bone-In Chicken pieces750 gm
Curd3 teacups
Kashmiri Red Chili Powder (that adds color)1 tbsp
Red Chili Powder1 tsp
Turmeric Powder1 tbsp
Cumin Powder1 tbsp
Salt 2 tbsp
*Chicken Marination Recipe*

Preparation :

  • In a mixing bowl, add red chili powder, turmeric powder, cumin powder, salt, curd and kashmiri red chili powder (that lends a very bright red color to the food). Mix well and marinade with the chicken pieces. Refrigerate to Marinate for 1 hour.
  • Preheat oven to 180˚ C. Grease the baking tray with some butter and put the marinated chicken over tray.
  • Put the chicken pieces in the preheated oven and bake+cook for straight 30 minutesOnce done,keep it aside

The reason we bake the chicken instead of frying them is because its more healthier and safe than frying them in deep heated oil, also its less time consuming, safe and makes the chicken very succulent compared to frying them in deep oil before cooking.

  • In a pot, add water, chopped onions, tomato, cashew nuts, garlic cloves, ginger, dried red kashmiri chili and 2 green chilies, bring it to a boil, once done cool it off.
  • In a grinding jar, transfer the boiled ingredients and ground them to a thick paste.
  • Optional Step – In a heated oil, fry the onions until they are golden brown. Once done, remove them from the pan and ground them to a thick paste.
*Boiled Ingredients and Fried Onions*

How to Cook :

  • Step 1 : In a pan, heat oil +1 tbsp ghee , add cinnamon , 2 green cardamom, 7-8 cloves, 10-12 black peppercorns, bay leaf and mace (javitri). Saute well, till the fried spices’ aroma reaches your nose.
  • Step 3 : Pour the boiled onion-tomato puree in the pain, saute till the raw smell is gone over a high flame for 5-6 minutes.
  • Step 4 : Add coriander powder, garam masala powder, salt as per taste and 1 tsp sugar to the gravy. Mix and saute well over a high flame for 2-3 minutes till the oil leaves the gravy masala.
  • Step 5 : Place the baked chicken pieces in to the gravy, mix well till the chickens are well coated. Add fried onion – paste, mix well with the chicken-ingredients.
  • Step 6 : Add 1-1/2 bowl of hot water, cover and simmer for 6-7 minutes over a high flame. Stir till the gravy thickens and you can see bubbles on top over a high flame.
  • Step 7 : Final step, add 1/2 tbsp butter, sprinkle Kasoori methi, mix well and pour fresh cream over the curry. Mix well and turn off the flame.
  • Step 8 : Garnish with cilantro.
  • Step 9 : Serve hot with plain basmati rice and salads.
Chicken Lababdar | Murgh Lababdar

This recipe in one word is simply delicious and very straight-forward. I would absolutely suggest everyone to must try this chicken recipe at home and enjoy its delicious flavor paired with plain basmati rice or roti/paratha with their loved ones. Also don’t forget to send in your views in the comment section below.

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