Скачать или смотреть CHICKEN LABABDAR | MURGH LABABDAR | MUGHLAI CHICKEN LABABDAR

Chicken Lababdar | Murgh Lababdar | Mughlai Chicken Lababdar | Lababdar Chicken Recipe | Chicken Curry Lababdar



Ingredients for Chicken Lababdar:

Chicken, large pieces, preferably leg and thigh pieces - 500 gms

To be marinated with:
Salt- 1 tsp
Turmeric powder- 1/4 tsp
Red Chilli powder- 1.5 tsp
Cumin powder-1/2 tsp
Whisked curd/yogurt- 4 tbsp

To be boiled in 2 cups of water for 5 mins, strained & blended to a paste:
Boiled Water-2 cups
Onion- 1 medium onion cubed
Ginger- 1” piece chopped
Garlic cloves- 6
Cashew nuts- 5
Green chillies, halved- 2 small

Whole garam masala/ spices for tempering:
Green cardamom-3
Cloves- 3
Cinnamon-1
Javitri (Mace)- 1/4 piece
Black peppercorns- 8
Bay leaf- 1

Kashmiri Chilli powder- 1 tsp
Coriander powder-2 tsp
Garam masala powder- 1/2 tsp
Tomato purée- 3 tbsp
Fresh cream- 3 tbsp
Kasuri Methi roasted and powdered- 1 tsp

Salt for seasoning- 1/8 tsp (a pinch)
Oil- 4 tbsp


Preparation:
Marinate the chicken pieces with the items indicated. Mix well and set aside in room temperature for an hour.
Boil 2 cups of water in a sauce pan and add the items indicated above. Mix with a spoon and continue to cook for another 5 mins. Drain the items and allow it to cool. Transfer to a blender and blend it to a paste.

Process:
Heat oil in a kadai/pan and add the whole spices. Give a stir and add the blended paste.
Mix well and fry on medium heat for around 5 mins.
Now add the Kashmiri Chilli powder, Coriander powder, Garam masala powder, tomato purée and a pinch (1/8 tsp) of salt. Mix well & cook on low heat for 2-3 mins.
Now add the marinated chicken, mix well & fry on high heat for 5 mins. Continue to cook, stirring it occasionally for another 5 mins on medium heat.
Add 200 cup water, mix and cover & cook on low heat for around 15 mins.
Remove lid and add 50 ml water. Give a mix.
Add the cream & the roasted, powdered Kasuri Methi.
Mix well and cook for 2 mins on low heat till oil separates.


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