Chicken Lababdar

YIELD: 3-4 servings

TOTAL TIME: 30 mins


  • 500 grams chicken

  • 2 tbsp ginger garlic paste

  • 1 large onion sliced

  • 2 large tomatoes chopped and blended into a puree

  • 1/2 cup hung curd

  • 1 tsp red chilli powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1/2 tsp turmeric

  • 1/2 tsp mixed ground spices/ garam masala

  • Salt to taste

  • 1 tsp dried and crushed fenugreek leaves

  • 2 tbsp fresh cream

  • 8 to 10 cashews (ground to a fine paste)


  1. Place a pan over medium flame and heat oil. Once the oil is hot enough, add chopped onions.

  2. Saute until it turns brown in colour.

  3. Add 1/4th cup water and mix well.

  4. Add ginger garlic paste,

  5. Now add all the powdered spices mentioned above (chilli powder, turmeric, coriander powder and garam masala) along with some water and mix well.

  6. When the oil starts to separate add your chicken and cook for 5 mins on low heat.

  7. Add hung curd and cook till the oil surfaces.

  8. Add your prepared tomato puree, mix well and cover the pan with a lid.

  9. Let it simmer till the chicken is tender.

  10. Once the chicken is cooked perfectly, add cashew paste, fresh cream and dried fenugreek leaves.

  11. Turn off the flame.

Garnish with some chopped coriander and mint leaves.

Serve hot!

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