Chicken Lababdar

Chicken Lababdar is a mughlai dish which is of course quite unique in its taste. I tried this recipe primarily because of it’s name “Lababdar” which sounded very shahi to me. And I was not mistaken. The Chicken Lababdar Recipe is really delicious and is simple as well. It is quick too as you do not need much knife work except to make chicken pieces. The interesting thing is that besides chicken, the primary items for this dish are onion and methi. So this dish will definitely taste different and will be a refreshing welcome to your family. This is very good with naan or pulao.


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Ingredients

• 250 gm boneless chicken
• Pinch of whole cumin seeds
• 1/2 teaspoon cumin powder
• 1/2 teaspoon kasoori methi
• 1 teaspoon garam masala powder
• 1 teaspoon red chili powder
• 1 cup grated onion
• Salt to taste
• 1 teaspoon butter
• 4 tablespoon of vegetable oil
• Chopped coriander leaves
• 2 tablespoon of tomato paste

Preparation Time: 10 min
Cooking Time: 20 min
Serves: 2

How to make Chicken Lababdar

1. Take 250 gm boneless medium size chicken pieces wash them properly and keep aside.

2. Take a non-stick frying pan, heat 4 tablespoon of vegetable oil, put pinch of whole cumin seeds and fry for 1 min. Put 1 cup grated onion with salt to taste and fry till it become little brown in color. Add 2 tablespoon of tomato paste and fry till oil separates from masala.

3. In a bowl put 1/2 teaspoon cumin powder, 1/2 teaspoon kasoori methi (or any methi will do), 1 teaspoon garam masala powder, 1 teaspoon red chili powder and little water and put the mixture into the pan (step 2) and fry for few mins. Then put chicken pieces (step 1), close the lid of the pan and cook for 10 mins till oil separates from masala  and chicken is fully cooked. Stir in every few mins.

4. Remove from flame/burner and put 1 teaspoon butter over the top and finally garnish the Chicken Lababdar with chopped coriander leaves (optional).

Chicken Lababdar is ready to serve hot with Rice, Lachha Paratha or pulao for lunch/dinner.