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Best Easy Chicken Lababdar Recipe

Name: Best Easy Chicken Lababdar Recipe
Total time: 55 min
Yield: 280 g
Ingredients: boneless skinless chicken thighs 1.5 lbs; onion 1 cup; tomato puree 1.5 cups; heavy cream 0.5 cup; unsalted butter 3 tbsp; cashews 0.25 cup; garlic cloves 4 cloves; fresh ginger 1 tbsp; garam masala 2 tsp; red chili powder 1 tsp; ground coriander 1.5 tsp; turmeric powder 0.5 tsp; kasuri methi (dried fenugreek leaves) 2 tsp; salt 1.5 tsp; sugar 1 tsp; black pepper 0.5 tsp

Chicken lababdar is a rich Delhi-style curry with a silky tomato-cream gravy and hints of fenugreek. High in protein and bursting with flavor, this chicken dish satisfies the whole family.

Cook 55 min Difficulty NORMAL 385 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

boneless skinless chicken thighs 1.5 lbs
onion 1 cup
tomato puree 1.5 cups
heavy cream 0.5 cup
unsalted butter 3 tbsp
cashews 0.25 cup
garlic cloves 4 cloves
fresh ginger 1 tbsp

Seasonings/Sauce

garam masala 2 tsp
red chili powder 1 tsp
ground coriander 1.5 tsp
turmeric powder 0.5 tsp
kasuri methi (dried fenugreek leaves) 2 tsp
salt 1.5 tsp
sugar 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 18 g 18%

Protein 32 g 33%

Fat 20 g 47%

Serving size 280g

Cooking steps

1

Heat 2 tbsp butter in a heavy pan over medium heat. Sauté onions until deeply golden and soft, about 8 minutes.
2

Add garlic, ginger, cashews, and cook for 2 minutes to release aroma. Stir in tomato puree and cook down on medium-low heat until thick and the oil begins to separate, about 10–12 minutes.
3

Stir in ground coriander, chili powder, turmeric, and 1 tsp salt. Simmer 2 minutes, then remove from heat and let cool slightly.
4

Transfer the mixture to a blender and process until completely smooth. Return the sauce to the pan and set over low heat.
5

Add chicken thighs, ensuring they are submerged in the sauce. Cover and gently simmer for 15–18 minutes until chicken is cooked through and tender.
6

Stir in heavy cream, 1 tbsp butter, kasuri methi, sugar, garam masala, black pepper, and remaining 0.5 tsp salt. Cook uncovered over low heat for 5 minutes for flavors to meld but do not let the sauce boil.
7

Taste and adjust seasoning if needed. Garnish with an extra swirl of cream and a pinch of kasuri methi before serving.

Personalized Q&A

Q. What's the key ingredient in this Chicken Lababdar recipe?

The core of Chicken Lababdar's rich flavor is the combination of chicken thighs and an aromatic tomato-onion-cashew gravy, finished with kasuri methi (dried fenugreek leaves) and cream. Chicken provides succulence and protein, while the gravy gives the dish its signature creamy, slightly tangy profile.

Q. How do I prevent the sauce from scorching or curdling during cooking?

Keep the heat at medium or lower when simmering the tomato puree and after adding cream. Stir frequently, and avoid letting the sauce come to a boil after cream is added. This preserves both the smooth texture and the stability of the cream.

Q. What gives Lababdar its silky texture?

Puréeing the sautéed onion, tomato, garlic, ginger, and cashew mixture creates a perfectly smooth and luxurious sauce. Simmering gently ensures the chicken stays tender and the sauce velvety, with no risk of overcooking.

Q. How many calories and protein are there per serving?

Each serving of Chicken Lababdar provides about 385 kcal, with 32g of protein per 280g serving. This means roughly 33% of calories are from protein—making it a high-protein, satisfying main course.

Best Easy Chicken Lababdar Recipe

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