Chicken Lababdar

Ingredients (27)

• ·g chicken
• ·cup yogurt
• ·tbsp ginger garlic paste
• ·salt
• ·tsp red chilli powder
• ·tsp Kashmiri red chilli
• ·tsp turmeric
• ·tsp coriander powder
• ·tsp cumin powder
• ·tsp garam masala
• ·medium onions
• ·medium tomatoes
• ·green chillies
• ·cashews
• ·garlic cloves
• ·small ginger pieces
• ·oil
• ·green cardamoms
• ·black cardamom
• ·mace
• ·star anise
• ·cloves
• ·tsp cumin seeds
• ·tsp black peppercorns
• ·cup cream
• ·coriander leaves
• ·tsp kasuri methi

1. 1

   Mix chicken with yogurt, ginger garlic paste, salt, red chilli powder, Kashmiri red chilli, turmeric, coriander powder, cumin powder, and garam masala. Marinate for 30 mins.

2. 2

   Cook onions, tomatoes, green chillies, cashews, garlic, and ginger with a little water for 5 mins, then blend into a paste and set aside.

3. 3

   Heat oil and add green cardamoms, black cardamom, mace, star anise, cloves, cumin seeds, and black peppercorns. Sauté for 1 min.

4. 4

   Add the prepared paste and some water to the pan.

5. 5

   Add all the marinade spices (skip red chilli powder for less spice and reduce garam masala and cumin powder to 1/2 tsp). Cook for 2-3 mins until the color changes.

6. 6

   Add marinated chicken and cook on high for 4-5 mins.

7. 7

   Add water, cover, and cook for 15 mins until chicken is soft.

8. 8

   Uncover and cook on low until the gravy thickens and oil separates.

9. 9

   Add cream, coriander leaves, and kasuri methi. Mix and simmer on low heat for 2-3 mins.

10. 10

    Garnish with cream and coriander before serving.