How To Make Chicken Lababdar
How To Make Chicken Lababdar.If you adore bird recipes, you need to try this Chicken Lababdar recipe! This Mughlai bird gravy is flavourful, aromatic and so luscious that you would not be capable of resist it. If you are a fan of Mughlai chicken recipe, then this Chicken lababdar recipe will become your favorite. It is an easy bird recipe that may be made the use of boneless bird pieces, onions, tomatoes, cream, ginger, butter, mustard oil, salt, cumin seeds and a melange of spices.
This rich and creamy chicken gravy can be enjoyed on activities like kitty parties, buffets and pot lucks. This drool-worthy and clean chicken recipe may be loved in lunch as well as in dinner and could surely satiate the hen lover in you. This scrumptious non-vegetarian dish is satisfactory served with hot butter naans or parathas. Go in advance and serve this flavourful major dish recipe to your loved ones and we are certain that they may be going to be crushing over your cooking talents!
How To Make Chicken Lababdar
Total Time35mPrep Time15 mCalories566
Ingredients of Chicken Lababdar
6 Servings
half of kilograms hen boneless
2 sprigs coriander leaves
1 teaspoon cumin seeds
2 teaspoon red chilli powder
one hundred twenty gm butter
salt as required
1/2 cup mustard oil
1 teaspoon cumin powder
1 cup grated onion
2 teaspoon garam masala powder
1 teaspoon kasoori methi powder
one hundred gm clean cream
1 cup grated tomato
How to make Chicken Lababdar
Step 1 Chop the bird pieces & saute the cumin seeds
To make this scrumptious recipe, take a cutting board and reduce the boneless bird portions into cubes. Then, area a pan over medium flame and heat oil in it. Once the oil is warm sufficient, upload cumin seeds in it.
Step 2 Fry the onion & tomatoes
When the cumin seeds start to crackle, add chopped onions and saute it till it turns brown in shade. Now, upload the chopped tomatoes and saute for 5-6 mins or till the oil separates.
Step 3 Add the spices & chicken pieces
Next, add the red chilli powder, garam masala powder, cumin powder and kasoori methi powder and stir properly with the onion-tomato masala. Then, add the boneless chook cubes to the pan and blend well with the prepared masala.
Step 4 Cook on low flame with the lid on
Now, turn the flame to low and cover the pan with a lid. Cook for 10-15 minutes or till the chook portions are cooked well.
Step five Garnish with butter, cream & coriander leaves
Once accomplished, turn off the flame and switch right into a serving bowl. Add butter and cream on the top and garnish with clean coriander leaves. Serve hot with butter naans or parathas to enjoy!
Tips
If you do not have fresh cream, you can additionally use coconut milk or coconut cream.
You also can precook the bird and just add to the gravy to store time.
You also can garnish Chicken Lababdar with shredded ginger & chopped tomatoes.
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