Chicken Lababdar Recipe

Chicken Lababdar Recipe

Chicken Lababdar is a rich and flavorful dish from North Indian cuisine, known for its creamy tomato-based gravy and tender chicken pieces. This dish is a delightful blend of aromatic spices and creamy textures, making it a favorite in Indian restaurants and homes alike. Here’s a detailed description of the Chicken Lababdar recipe:

Appearance:

Chicken Lababdar is visually appealing, featuring succulent pieces of chicken simmered in a creamy, bright orange-red gravy. The gravy is smooth and velvety, with a glossy sheen that comes from the use of tomatoes, cream, and spices like turmeric and Kashmiri red chili powder. Garnished with a swirl of cream and fresh cilantro leaves, Chicken Lababdar presents an inviting and appetizing appearance.

Aroma:

The aroma of Chicken Lababdar is rich and aromatic, with the fragrance of tomatoes, onions, and garlic mingling with the warmth of spices like cumin, coriander, and garam masala. As the dish cooks, the kitchen fills with a tantalizing scent that promises a flavorful dining experience.

Flavor Profile:

Chicken Lababdar boasts a complex flavor profile that balances the tanginess of tomatoes with the creaminess of yogurt or cream. The chicken pieces are typically marinated in a mixture of yogurt, ginger-garlic paste, and spices, which tenderizes the meat and infuses it with flavor. The gravy is made with pureed tomatoes, onions, and a blend of aromatic spices, creating a robust and slightly tangy base. The addition of cream or cashew paste adds richness and a silky texture, while Kashmiri red chili powder lends a vibrant color without overwhelming heat.

Texture:

The texture of Chicken Lababdar is luxurious and creamy, with tender chicken pieces coated in a velvety sauce. The yogurt or cream used in the gravy contributes to a smooth consistency, while the pureed tomatoes provide body and depth. The dish has a satisfying mouthfeel, with each bite offering a combination of tender chicken and flavorful gravy.

Cultural Significance:

Chicken Lababdar originates from North Indian cuisine, particularly the Mughlai culinary tradition known for its rich and indulgent dishes. It is a dish that exemplifies hospitality and is often served during special occasions, celebrations, and festive gatherings. Chicken Lababdar showcases the culinary finesse and flavor combinations that define North Indian cooking, making it a popular choice in both home kitchens and restaurants.

Serving and Enjoyment:

Chicken Lababdar is best enjoyed hot as a main course dish, served with steamed basmati rice, naan bread, or roti. It pairs beautifully with a side of cucumber raita or mixed vegetable salad, offering a refreshing contrast to its creamy texture and spiced flavors. Fresh lime wedges are often served on the side for those who enjoy a hint of citrus with their meal.

Conclusion:

Chicken Lababdar is a dish that epitomizes the richness and elegance of North Indian cuisine, offering a blend of creamy textures and robust flavors. Its vibrant appearance, aromatic aroma, and indulgent taste create a dining experience that is both satisfying and memorable. Whether enjoyed at a special occasion or as a comforting meal at home, Chicken Lababdar invites you to savor the culinary heritage and culinary artistry of North India.

Instruments Required:

1. **Skillet or Kadai**: For cooking the chicken and masala.

2. **Mixing Bowl**: For marinating the chicken.

3. **Knife and Cutting Board**: For chopping onions, tomatoes, and garnishes.

Ingredients:

– 500 grams Boneless Chicken, cut into cubes

– 2 Onions, finely chopped

– 2 Tomatoes, finely chopped

– 2 Green Chilies, slit lengthwise

– 2 tablespoons Ginger Garlic Paste

– 1/2 cup Fresh Cream

– 1/4 cup Cashew Nuts, soaked in water for 30 minutes

– 1/4 cup Grated Paneer (Indian cottage cheese)

– 1 teaspoon Red Chili Powder

– 1/2 teaspoon Turmeric Powder

– 1 tablespoon Garam Masala Powder

– 1/2 teaspoon Cumin Seeds

– 3 tablespoons Ghee or Butter

– Salt to taste

– Chopped Coriander Leaves for garnish

Instructions:

Making the Cashew Paste:

1. In a blender, combine soaked cashew nuts and grated paneer. Blend until you get a smooth paste. If needed, add a little water to facilitate blending.

Marinating the Chicken:

1. In a mixing bowl, combine ginger garlic paste, red chili powder, turmeric powder, garam masala powder, and salt.

2. Add the chicken cubes to the marinade and coat them evenly with the mixture.

3. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes.

Cooking the Chicken Lababdar:

1. Heat ghee or butter in a skillet or kadai over medium heat.

2. Add cumin seeds to the skillet and let them splutter.

3. Add chopped onions to the skillet and sauté until they turn golden brown.

4. Add ginger garlic paste and slit green chilies. Sauté for another minute until fragrant.

5. Add chopped tomatoes to the skillet and cook until they turn soft and mushy.

6. Add the marinated chicken to the skillet. Mix well with the masala.

7. Cook the chicken for about 10-15 minutes, stirring occasionally, until it is cooked through and the masala thickens.

8. Add the cashew-paneer paste to the skillet and mix well with the chicken.

9. Cook for another 5 minutes until the flavors blend together and the gravy thickens to your desired consistency.

10. Adjust the seasoning if needed.

Serving:

1. Garnish the Chicken Lababdar with chopped coriander leaves.

2. Serve hot with naan, roti, or rice.

3. Enjoy the rich and flavorful Chicken Lababdar!

Serving Size:

This recipe makes approximately 4 servings of Chicken Lababdar, depending on the portion size.

Cooking Time:

The total cooking time for Chicken Lababdar is approximately 30-40 minutes, including marination and cooking. Adjust the cooking time based on the thickness of the chicken cubes and your desired consistency of the gravy.