📝 About This Recipe
Hailing from the regal kitchens of North India, Chicken Lababdar is a sophisticated cousin to Butter Chicken, offering a more textured, chunky, and spiced tomato-cream gravy. The name 'Lababdar' signifies a strong desire or surrender to something irresistible, which perfectly describes the experience of devouring this dish's luscious, cheese-infused sauce. It strikes a sublime balance between tangy tomatoes, aromatic spices, and a signature richness that makes it the jewel of any dinner party.
🥗 Ingredients
For the Chicken Marinade
- 500 grams Chicken Thighs (boneless, cut into 1.5-inch tikka pieces)
- 1/4 cup Greek Yogurt (whisked until smooth)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant red color without high heat)
- 1 tablespoon Lemon Juice
For the Lababdar Gravy Base
- 4 large Roma Tomatoes (roughly chopped)
- 12-15 pieces Cashew Nuts (soaked in warm water for 15 minutes)
- 3 pieces Green Cardamom (whole)
- 1 tablespoon Melon Seeds (Magaj) (optional, for extra creaminess)
The Tempering and Finish
- 2 tablespoons Ghee or Butter (for authentic flavor)
- 1 large Onion (very finely chopped)
- 1 inch Ginger (cut into thin juliennes)
- 2 pieces Green Chilies (slit lengthwise)
- 1 teaspoon Garam Masala (high quality)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1/4 cup Heavy Cream
- 1/4 cup Paneer (Cottage Cheese) (grated, the secret Lababdar ingredient)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, Kashmiri chili powder, lemon juice, and salt. Mix thoroughly and let it marinate for at least 30 minutes in the refrigerator.
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2
While the chicken marinates, prepare the gravy base. In a saucepan, add the chopped tomatoes, cashews, cardamom pods, and melon seeds with half a cup of water. Simmer for 12-15 minutes until tomatoes are completely soft.
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3
Once the tomato mixture cools, blend it into a silky-smooth puree. Strain through a fine-mesh sieve to remove any tomato skins or seeds for a professional finish.
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4
Heat 1 tablespoon of oil in a heavy-bottomed pan. Sear the marinated chicken pieces over medium-high heat until they are 80% cooked and have developed a light golden char. Remove and set aside.
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5
In the same pan, add the ghee or butter. Once melted, add the finely chopped onions and sauté on medium heat until they turn a light golden brown (about 8 minutes).
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6
Add the slit green chilies and half of the ginger juliennes. Stir for a minute until fragrant.
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7
Pour in the prepared tomato-cashew puree. Add a pinch of turmeric and salt. Cover and cook for 5-7 minutes until the fat begins to separate from the sides of the masala.
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8
Add the seared chicken pieces along with any resting juices into the gravy. Stir in 1/2 cup of warm water to adjust the consistency.
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9
Simmer the curry on low heat for 5-6 minutes until the chicken is tender and the gravy has thickened to a luscious consistency.
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10
The secret step: Stir in the grated paneer. This gives the Lababdar its signature grainy yet creamy texture.
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11
Add the garam masala and the crushed kasuri methi. Swirl in the heavy cream and mix gently.
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12
Turn off the heat. Garnish with the remaining ginger juliennes and fresh coriander. Let it rest covered for 2 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Always use Kashmiri Red Chili powder as it provides the iconic deep orange-red hue without making the dish overly spicy. Grating a small amount of paneer into the sauce is what distinguishes a Lababdar from a Tikka Masala; don't skip it! If the gravy feels too tart, add a teaspoon of honey or sugar to balance the acidity of the tomatoes. For a smokier 'restaurant' flavor, you can use the Dhungar method (placing a hot charcoal in a small bowl inside the pot and drizzling ghee over it to create smoke) for 2 minutes at the end. Ensure the onions are very finely chopped so they melt into the gravy rather than standing out as chunks.
🍽️ Serving Suggestions
Serve piping hot with Garlic Naan or Butter Kulcha to scoop up the thick gravy. Pairs beautifully with Jeera Rice (Cumin Rice) or a fragrant Vegetable Pulao. Accompany with a side of Laccha Pyaaz (pickled onion rings with lemon and chaat masala). A cooling Mint Raita helps balance the richness of the cream and cashews. For a beverage, a salty Lassi or a crisp Lager works wonderfully with the spiced creamy profile.