The term "lababdar" in reference to a particular dish signifies an intense desire and total surrender of one's taste buds to that dish. Murgh lababdar stays true to its name and now you can make it at home with ease. Basically, a twist or a version of the classic butter chicken. The restaurant-style consists of chargrilled chicken pieces simmered in a tomato-based gravy that is a tad spicier with substantial depth. Smooth, silky, creamy, rich, decadent, and with every morsel, you will be craving for more. Enjoyed with hot buttered naans or parathas to scoop and devour the sauce.
Instead of boneless chicken, I have used bone-in chicken pieces that were marinated and roasted in the oven. Then, slowly cooked in a gravy prepared with a melange of spices and cashewnuts. The latter lends a velvety and shimmering texture. If you are a chicken lover then, this is the ultimate dish for you. It will definitely stir and satiate your soul. Treat your loved ones and friends too with this aromatic, scrumptious delight.
Instead of boneless chicken, I have used bone-in chicken pieces that were marinated and roasted in the oven. Then, slowly cooked in a gravy prepared with a melange of spices and cashewnuts. The latter lends a velvety and shimmering texture. If you are a chicken lover then, this is the ultimate dish for you. It will definitely stir and satiate your soul. Treat your loved ones and friends too with this aromatic, scrumptious delight.
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Chicken Lababdar
(Serves 6)
Chicken
Ingredients:
1 whole chicken
salt
Marinade (mix the ingredients in a bowl)
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon pepper powder
1 teaspoon garam masala powder
2 tablespoons yogurt
2 tablespoon extra-virgin olive oil
Method:
Deskin chicken, cut into pieces, reserving the backbone for future soup stock. Wash the chicken pieces and season with salt. Apply the marinade and refrigerate for an hour or longer.
Preheat oven to 400 F or 200 C.
Transfer marinated chicken pieces in a baking sheet lined with aluminum foil. Roast for 20 minutes.
While the pieces are roasting in the oven, prepare the gravy.
Spice Paste
Ingredients:
1 onion (chopped)
2 long green chillies (chopped)
4 large cloves of garlic
1-inch ginger
4 large ripe tomatoes (blanched and skinned)
1 bay leaf
12 whole black peppercorns
2.5-inch cinnamon stick
3 green cardamoms
5 cloves
4 dried red Kashmiri chillies
2 tablespoons cashewnuts
2 tablespoons oil
Method:
On medium flame, heat oil in a pan. Add bay leaf, cinnamon stick, cloves, peppercorns, cardamoms and onion. Cook until onion pieces are soft. Then, mix in garlic, ginger, green chillies, red chillies and tomatoes. Break down the tomatoes and stir in the cashewnuts. Fry for a couple of minutes. Cool, discard the bay leaf and blend the rest into a fine paste.
Note:
Ingredients:
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon garam masala powder
1 tablespoon cream
a pinch of sugar
few coriander leaves (chopped)
1 tablespoon butter
2 tablespoons oil
Method:
In a pan, heat oil and fry the spice paste well for 8 to 10 minutes. Then, add two cups water and let gravy come a boil. Incorporate the roasted chicken pieces and kasuri methi by crushing between the palms of your hands. Simmer until chicken cooked through. Add salt, sugar, cream and butter. Sprinkle garam masala at the end.
Serve garnished with coriander leaves accompanied with hot naans or parathas.
Note:
(Serves 6)
Chicken
Ingredients:
1 whole chicken
salt
Marinade (mix the ingredients in a bowl)
1 teaspoon chilli powder
1 teaspoon cumin powder
2 teaspoons coriander powder
4 large cloves of garlic (grated)
1-inch ginger (grated)
1/2 teaspoon pepper powder
1 teaspoon garam masala powder
2 tablespoons yogurt
2 tablespoon extra-virgin olive oil
Method:
Deskin chicken, cut into pieces, reserving the backbone for future soup stock. Wash the chicken pieces and season with salt. Apply the marinade and refrigerate for an hour or longer.
Preheat oven to 400 F or 200 C.
Transfer marinated chicken pieces in a baking sheet lined with aluminum foil. Roast for 20 minutes.
While the pieces are roasting in the oven, prepare the gravy.
Spice Paste
Ingredients:
1 onion (chopped)
2 long green chillies (chopped)
4 large cloves of garlic
1-inch ginger
4 large ripe tomatoes (blanched and skinned)
1 bay leaf
12 whole black peppercorns
2.5-inch cinnamon stick
3 green cardamoms
5 cloves
4 dried red Kashmiri chillies
2 tablespoons cashewnuts
2 tablespoons oil
Method:
On medium flame, heat oil in a pan. Add bay leaf, cinnamon stick, cloves, peppercorns, cardamoms and onion. Cook until onion pieces are soft. Then, mix in garlic, ginger, green chillies, red chillies and tomatoes. Break down the tomatoes and stir in the cashewnuts. Fry for a couple of minutes. Cool, discard the bay leaf and blend the rest into a fine paste.
Note:
- No need to add water while grinding.
- If the blender you are using does not grind fine, then strain paste using a sieve for a smooth texture.
- I ground in the Vitamix, paste was perfect.
- Cashewnuts can be substituted with either blanched almonds or pumpkin seeds.
Ingredients:
1 teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon garam masala powder
1 tablespoon cream
a pinch of sugar
few coriander leaves (chopped)
1 tablespoon butter
2 tablespoons oil
Method:
In a pan, heat oil and fry the spice paste well for 8 to 10 minutes. Then, add two cups water and let gravy come a boil. Incorporate the roasted chicken pieces and kasuri methi by crushing between the palms of your hands. Simmer until chicken cooked through. Add salt, sugar, cream and butter. Sprinkle garam masala at the end.
Serve garnished with coriander leaves accompanied with hot naans or parathas.
Note:
