Chicken Lababdar

A few days ago, I was searching for a nice chicken recipe, something different. The name “labadar” caught my eyes and I decided to try it out. I made some modifications to it but nonetheless it turned out be very tasty. Do try it and let me know your views. Enjoy.

Serves 4-5 people

Ingredients

500 gms chicken, boiled and kept with chicken stock

1 tsp cumin seeds (jeeru)

1 tsp saunf

2-3 bay leaves

3-4 pods of cardamom, smashed with seeds separate

2 medium onions, fried and ground to paste

3 tomatoes, pureed

2 tsp ginger garlic paste

2 tsp red chilli paste

1 tsp haldi

1 tsp red chilli powder

 2 tsp dhana jeeru powder

2 tsp chicken/meat masala

2 tbsp ghee

3-4 tbsp cream

2 tsp kasuri methi

Salt

To grind to paste:

2 tbsp fresh coconut

1 tsp poppy seeds

8-10 cashews

Method:

Soak poppy seeds and cashew for about 20-30 mins in water. 

Remove from water and grind this with 2 tbsp fresh coconut and keep aside.

In a vessel, melt ghee. Add cumin seeds, saunf, bay leaves and cardamom (pods and seeds) and fry till aroma comes.

Add the fried onion paste and cook well till it turns brown.

Add the tomato puree and cook till oil separates. Add ginger garlic paste and red chilli paste and stir for about 2-3 minutes.

Add haldi, red chilli powder, dhana jeeru, chicken/meat masala and cook till oil comes on surface.

Now add the coconut-poppy seeds-cashew paste and cook on low flame.

Add chicken stock for the desired consistency. Add salt as desired.

Whip the cream and add it to the gravy. Add kasuri methi.

Now add the pieces of chicken. Mix well and let it simmer on slow flame for about 10-15 minutes.

Serve hot with plain white rice or chapatti.