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chicken lababdar
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Chicken Lababdar is a mughlai gravy prepared with Chicken pieces marinated in tandoori masala and cooked in onion, tomato and cashew based gravy.


1 kg chicken (with bone or boneless)

For the marination:
1 cup hung curd
2 tbsp tandoori masala
1/4 tsp Orange food color (optional)
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp lemon juice
1 tsp ginger garlic paste
salt to taste
For the Gravy
4 onions finely chopped
1 big sized capsicum (finely chopped)
2-3 green chillies (finely chopped)
1/2 cup tomato puree (blanch and grind 4-5 tomatoes until smooth)
2 tsp kashmiri red chilli powder
1/4 tsp turmeric powder (haldi)
1 tbsp coriander powder (Dhaniya powder)
1 tbsp ginger garlic paste
1 tbsp kasuri methi crushed
2 tbsp cheese grated (Optional)
1/2 cup milk
10-15 cashews (soaked in water for 15 minutes)
5-6 threads Saffron (kesar) optional
1 bay leaf (Tej patta)
2-3 cloves (Laung)
2-3 green cardamom (Choti Elaichi)
5-6 tbsp oil
3-4 tbsp butter
salt to taste


Grind cashew nuts with milk to make a smooth paste.

Marinate the chicken with Hung curd, Tandoori masala, turmeric powder, red chilli powder, lemon juice, orange food color, ginger garlic paste and salt for 2-3 hours.

Remove the Chicken from the tandoori masala and keep the leftover masala aside.

Grill the chicken pieces in a preheated oven for 15-20 minutes or until half done.

Alternatively you can shallow fry the chicken pieces in a non stick pan for 8-10 minutes or until partially cooked.

Heat oil in a Kadai/Pan.

Add Bay leaf, cloves, green cardamom and chopped green chillies, fry for 30 seconds.

Add chopped onions and fry until golden.

Add Ginger garlic paste and fry for 2 minutes or till oil seperates.

Add turmeric powder, red chilli powder, coriander powder, mix well and roast for 1-2 minutes on low flame.

Add the pureed tomatoes and roast till oil floats on top.

Add the chicken pieces, capsicum, Cashew-Milk paste, kasuri methi, saffron, salt and leftover marination masala.

Add 1/2 cup water, Mix well, Cover and cook for 10-12 minutes or till chicken becomes tender.

Add grated cheese (optional), butter and mix well.

Serve hot with Onion Kulcha/Butter Garlic Naan/Naan/Plain Rice.


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