How long does Chicken Lababdar keep in the fridge?

Chicken Lababdar keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Chicken Lababdar ahead of time?

Yes. Chicken Lababdar is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian chicken dishes taste better the next day once the masala has had time to meld.

What can I serve with Chicken Lababdar?

Classic pairings include naan, rumali-roti. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian ChickenMain Medium

Chicken Lababdar

Name: Chicken Lababdar
Prep time: 18 min
Cook time: 32 min
Total time: 50 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 700 g chicken thigh, cubed; 4 tomatoes; 2 onions, sliced; 1 tbsp ginger-garlic paste; 10 cashews; 1 tbsp khoya, grated (optional); 2 tbsp low-fat cream; 1 tsp Kashmiri chilli powder; 1 tsp garam masala; 1 tsp kasuri methi; 1 tbsp butter; 1 tbsp oil; 1 tsp salt

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Tomato-onion + cashew + cream

Time: 50 min
Serves: 4
Calories: 460 kcal
Protein: 36 g

0:00 / 1:33

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Method

1Boil tomatoes, onions and cashews for 8 minutes, cool and blend to a silky paste.
2Marinate chicken in salt and half the chilli powder for 15 minutes; pan-brown quickly in oil till coloured.
3In the same pan, melt butter, add ginger-garlic paste and the remaining chilli powder.
4Pour in the tomato-cashew paste, gently bubble 8 minutes till oil rises and the gravy turns coral red.
5Return chicken, gently bubble 15 minutes, then stir in khoya and cream.
6Finish with kasuri methi and garam masala — lababdar is silky, gently sweet and rich.

About this recipe

Built on chicken — swap for paneer; reduce simmer to 8 minutes.

Ingredients

Method

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