Restaurant-Style Chicken Lababdar Recipe | Rich & Creamy Mughlai Delight

Learn how to make authentic restaurant-style Chicken Lababdar at home. A rich, creamy, and flavorful North Indian chicken curry recipe perfect for dinner.

Chicken Lababdar Recipe – Restaurant Style

Chicken Lababdar is a luxurious North Indian curry known for its creamy texture, vibrant color, and aromatic spices. Originating from Mughlai cuisine, this dish combines tender chicken pieces with a rich tomato-cashew gravy, flavored with butter, cream, and exotic spices. It’s the perfect dish to pair with naan, roti, or steamed rice.

Ingredients:

For the Chicken:

• 500g boneless chicken (cut into medium pieces)

• 2 tbsp butter

• 1 tbsp oil

• Salt to taste

• ½ tsp turmeric powder

• 1 tsp red chili powder

                       For the Gravy:

• 2 tbsp butter

• 2 tbsp oil

• 2 medium onions (finely chopped)

• 3 medium tomatoes (pureed)

• 10-12 cashews (soaked in warm water)

• 1 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1 tsp garam masala powder

• 1 tsp kasuri methi (dried fenugreek leaves)

• ½ cup fresh cream

• ½ cup milk

• ½ tsp sugar (optional)

• Salt to taste

Step-by-Step Method:

1.Marinate & Cook Chicken

• Marinate chicken with turmeric, red chili powder, and salt.

• Heat butter and oil in a pan, sauté chicken pieces until half-cooked, then set aside.

2.Prepare the Gravy Base

• In the same pan, add butter and oil, then cumin seeds.

• Add chopped onions and sauté until golden brown.

• Add ginger-garlic paste and cook for 1 minute.

• Add tomato puree and cook until oil separates.

3. Blend Cashew Paste

• Blend soaked cashews with a little water into a smooth paste.

• Add this paste to the tomato mixture, stir well, and cook for 2 minutes

4. Season & Simmer

• Add coriander powder, garam masala, kasuri methi, and sugar.

• Add the half-cooked chicken and mix well.

• Pour in milk and let it simmer until chicken is fully cooked.

5.Finish with Cream

• Add fresh cream, mix well, and cook for another 2 minutes.

• Garnish with more cream or coriander leaves.

Serving Suggestions:

Serve hot with butter naan, garlic naan, tandoori roti, or jeera rice.

Pro Tips:

• For a richer flavor, use desi ghee instead of oil.

• Adjust cream and butter quantity as per taste.

• Always cook on low flame after adding cream to avoid curdling.