Creamy Chicken Lababdar

Name: Creamy Chicken Lababdar
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 500 grams Chicken (boneless, cut into bite-sized pieces); 1 large Onion (chopped); 2 medium Tomato (chopped); 1 tablespoon Ginger-Garlic Paste; 2 tablespoons Oil or Ghee; 0.5 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (adjust to taste); 1 teaspoon Cumin Powder; 1 tablespoon Coriander Powder; 1 teaspoon Salt (or to taste); 0.5 cup Water (or as needed for gravy consistency); 1 teaspoon Garam Masala; 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed); 0.5 cup Heavy Cream; 2 tablespoons Fresh Coriander (chopped, for garnish)

This recipe guides you through making a delightful and easy Creamy Chicken Lababdar, an Indian chicken curry known for its rich, smooth, and aromatic tomato-onion gravy. Tender chicken pieces are cooked in a spiced, velvety sauce finished with heavy cream and fragrant Kasuri Methi, offering a restaurant-quality meal that's surprisingly simple to prepare at home. Perfect for serving with rice or naan.

#Chicken

#Curry

#Indian

#Creamy

#Lababdar

#Dinner

#Main Course

#Easy Indian

Finished Creamy Chicken Lababdar

Recipe Information

10m

Prep Time

35m

Cook Time

45m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

400

Calories

45g

Protein

10g

Carbs

20g

Fat

Chicken simmering in rich gravy

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Smooth blended gravy base

Instructions

0/11 completed

1
Heat oil or ghee in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown and softened, about 5-7 minutes.
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Heat oil or ghee in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown and softened, about 5-7 minutes.
7m
Don't rush this step, as properly caramelized onions form the flavor base of the curry.
2
Add the ginger-garlic paste to the pan and cook for 1 minute until fragrant.
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Add the ginger-garlic paste to the pan and cook for 1 minute until fragrant.
1m
Stir continuously to prevent burning.
3
Stir in the chopped tomatoes and cook until they soften and start breaking down, about 5 minutes.
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5m
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Stir in the chopped tomatoes and cook until they soften and start breaking down, about 5 minutes.
5m
A lid can help the tomatoes break down faster.
4
Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the spices with the onion-tomato mixture for 2-3 minutes until fragrant and oil starts to separate.
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Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and cook the spices with the onion-tomato mixture for 2-3 minutes until fragrant and oil starts to separate.
3m
If the mixture seems too dry, add a splash of water to prevent spices from burning.
5
Transfer the cooked onion-tomato-spice mixture to a blender and blend until a smooth, fine paste is formed. Add a little water if needed to help blend.
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Transfer the cooked onion-tomato-spice mixture to a blender and blend until a smooth, fine paste is formed. Add a little water if needed to help blend.
2m
Ensure the paste is completely smooth for a truly creamy curry texture.
6
In the same pan (or a separate one if preferred), add a little more oil and sear the chicken pieces over medium-high heat until lightly browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through yet.
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In the same pan (or a separate one if preferred), add a little more oil and sear the chicken pieces over medium-high heat until lightly browned on all sides, about 5-7 minutes. The chicken doesn't need to be fully cooked through yet.
7m
Do not overcrowd the pan; sear chicken in batches if necessary for an even browning.
7
Pour the blended smooth paste back into the pan with the seared chicken. Mix well to coat the chicken.
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Pour the blended smooth paste back into the pan with the seared chicken. Mix well to coat the chicken.
1m
Scrape down the sides of the blender to get all the paste.
8
Add about 1/2 cup of water to adjust the gravy consistency. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is tender and cooked through.
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Add about 1/2 cup of water to adjust the gravy consistency. Bring to a simmer, then reduce heat to low, cover, and cook for 5-7 minutes, or until the chicken is tender and cooked through.
5m
Adjust water quantity based on how thick or thin you prefer your gravy.
9
Stir in the garam masala and crushed Kasuri Methi. Cook for another minute.
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Stir in the garam masala and crushed Kasuri Methi. Cook for another minute.
1m
Crush Kasuri Methi between your palms before adding to release its full aroma.
10
Gently stir in the heavy cream. Simmer for just 1-2 minutes, do not boil after adding cream to prevent curdling.
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Gently stir in the heavy cream. Simmer for just 1-2 minutes, do not boil after adding cream to prevent curdling.
2m
For a richer curry, you can add a bit more cream.
11
Garnish generously with fresh chopped coriander. Serve hot with rice or naan bread.
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Garnish generously with fresh chopped coriander. Serve hot with rice or naan bread.
1m
A final squeeze of lime juice can brighten the flavors, if desired.