Chicken lababdar is a delicious, spicy alternative to butter chicken.
Finally I’ve found a creamy, butter chicken style curry recipe that is an all round hit at my house. Chicken lababdar is a northern Indian curry that is rich and so so good!
I have tried a few sweet chicken lababdar recipes that I didn’t care for much. This one, taught to me by my friend and chef Vipin VU is a winner. You can always add sugar or jaggery to the sauce if you want a sweeter flavour.
If you’re looking for a curry you can made in about 30 minutes with little fuss, chicken lababdar needs to be on your ‘must try’ list.
The origins of chicken lababdar…
It is believed that butter chicken came first and that chicken lababdar was the competitions’ answer.
If that is true, The competition won. Yes, I am going to go all out and say I much prefer chicken lababdar.
How to get perfect results…
It is important to use the best quality, freshest ingredients you can get your hands on.
If you prefer a creamy, smooth curry, be sure to removed the chicken from the pot and blend the sauce as suggested in my recipe.
That said, blending is not necessary. The flavour will still be amazing and if you aren’t all that fussed about smooth sauces, you’ll be very happy without the additional work.
If you like this authentic Indian curry, you might like to try some of these too.
- 3 tbsp rapeseed (canola) oil
- 3 green cardamom pods, smashed 2.5cm (1in) piece of cinnamon stick
- 1 blade of mace
- 1 medium red onion, finely chopped 1⁄2 tsp salt
- 2 green chillies, finely chopped
- 4 tbsp garlic and ginger paste
- 1⁄2 tsp ground turmeric
- 1 tsp Kashmiri chilli powder, or more
- to taste
- 1 tbsp ground coriander
- 11⁄2 tsp cumin
- 250ml (1 cup) tomato purée
- Sugar, to taste (optional) 1.5kg (3lb 5oz) whole skinless
- chicken, cut into 8–10 pieces
- 10 cashew nuts
- 3 green bird’s eye chillies
- 1⁄2 tsp dried fenugreek leaves (kasoori
- 3 tbsp finely chopped coriander
- 3 tbsp cream
- 1 generous tbsp cold butter Salt, to taste
- Heat the oil over a medium–high heat in
a large frying pan or wok. Add the cardamom pods, cinnamon and mace and allow these spices to infuse into the oil for about 30 seconds.
- Add the onion and salt and fry for about 8 minutes, or until the onion is golden brown.
- Stir in the green chillies and garlic and ginger paste and fry for about 45 seconds, stirring continuously.
- Add the turmeric, Kashmiri chilli powder, ground coriander and cumin and stir to combine before adding the tomato
purée. Taste the sauce – if you like a sweeter sauce, add sugar to taste, but I rarely do as I find the tomatoes sweet enough.
- Add the chicken pieces and brown
them for about 2 minutes, then add 250ml (1 cup) of water.
- Cover the pan and simmer for about 12 minutes, or until the chicken is just cooked through.
- Meanwhile, blend the cashew nuts and green bird’s eye chillies with 70ml (1⁄4 cup) of water into a smooth, thin paste. Pour the paste over the chicken while it’s cooking.
- After 12 minutes, remove the chicken and whole spices from the pan. Blend the sauce until smooth in a blender or using a hand-held blender.
- Pour this back into the pan and, over a medium heat, add the dried fenugreek leaves (kasoori methi) by rubbing it between your fingers into the sauce, as well as the coriander (cilantro) and cream.
- Return the chicken to the pan and simmer until cooked through and hot. Stir in the butter until it melts into the sauce. Season with salt and serve.
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I hope you enjoy this chicken lababdar curry. If you do try it, please leave a comment. I would love to hear from you.