Meal Prep · Indian
Chicken Lababdar
A rich and creamy Mughlai chicken curry, bursting with aromatic spices and a delectable tomato-cashew gravy.
Ingredients
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Step-by-step- Marinate the chicken pieces with plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp red chili powder, 1/2 tsp turmeric powder, and salt. Mix well and set aside for at least 30 minutes, or refrigerate for up to 4 hours.
- Heat ghee or oil in a large heavy-bottomed pan or kadai over medium heat. Add cumin seeds, green cardamom, cinnamon stick, and cloves; let them splutter for a few seconds.
- Add finely chopped onions and sauté until they turn golden brown, about 8-10 minutes. Stir in the remaining 1 tbsp ginger-garlic paste and slit green chilies, cooking for another 2 minutes until fragrant.
- Pour in the pureed tomatoes and cook, stirring frequently, until the oil begins to separate from the mixture (about 7-8 minutes).
- Drain the soaked cashews and melon seeds (if using) and blend them with a little water to form a smooth paste. Add this paste to the tomato mixture and cook for 5 minutes, stirring continuously to prevent sticking.
- Stir in coriander powder, cumin powder, the remaining 1/4 tsp turmeric powder, and the remaining 1 tsp red chili powder. Cook the spices for 2-3 minutes until their raw smell disappears.
- Add the marinated chicken to the gravy. Sauté on high heat for 5-7 minutes, stirring occasionally, until the chicken changes color and is lightly seared.
- Pour in 1/2 to 1 cup of water, bring the mixture to a simmer, then cover the pan and cook on low heat for 15-20 minutes, or until the chicken is tender and fully cooked through.
- Stir in the fresh cream, crushed kasuri methi, and garam masala. Cook for another 2-3 minutes, then remove the pan from the heat.
- Garnish with fresh chopped coriander and an optional knob of butter before serving hot with naan, roti, or steamed basmati rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 40 g |
| Carbohydrates | 15 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Chicken Lababdar in an airtight container in the refrigerator. Ensure it’s completely cooled before storing to prevent condensation.
Freezer Up to 3 months
Transfer cooled curry to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating for best results.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of water or milk if the gravy is too thick, stirring occasionally until heated through. Alternatively, microwave in short bursts, stirring in between, until piping hot.
Chef’s Corner
- For an even richer and creamier gravy, you can add 1-2 tablespoons of blanched almond paste along with the cashew paste.
- Do not rush the browning of the onions; this step is crucial for developing a deep, complex flavor base for the curry.
- Adjust the spice levels to your preference by varying the amount of green chilies and red chili powder. For a milder curry, deseed the green chilies.
