Ingredients for Mughlai Chicken Lababdar Recipe

4 Tbsp Oil

2 Bay leaves

3 Cloves

2 Green Cardamom

1 Cinnamon

2 Onions Chopped

500 gms Chicken

1 Tbsp Ginger Garlic Paste

Puree Of 2 Tomatoes

2 Tsp Coriander Powder

2 Tsp Red Chilli Powder

1/2 Tsp Cumin Powder

Pinch Of Turmeric Powder

Salt to taste

2 Green Chillies

2 Tbsp Curd

Paste Of 8-10 Cashew Nuts

3 Tbsp Fresh Cream

1 Tsp Butter

1 Capsicum Chopped

1 Tsp Dried Fenugreek Leaves

Steps for Mughlai Chicken Lababdar Recipe

1. Heat 4 Tbsp oil in a pan, add Bay Leaves, Cloves, Green Cardamom and Cinnamon. After a minute, add chopped Onions and sauté it until turns golden in color.

2. Add 500 gms Chicken, Ginger Garlic paste and fry it for 5 minutes on high flame.

3. Now keep the flame low, add Tomato Puree, Coriander Powder, Red Chilli Powder, Cumin Powder, Turmeric Powder, Salt and Green Chillies. Mix everything well so that all the spices are well combine.

4. Once the gravy boils, cover and cook it for 15 minutes on low flame. Keep checking the gravy and add water so that it does not stick to the bottom.

5. Add Curd, Cashew Nuts paste and Fresh Cream. Mix it well. Once the gravy boils, cover and cook it for 5 minutes on low flame.

6. In a small pan, heat 1Tsp butter and add diced Capsicum. Saute it for a minute. Add Dried Fenugreek Leaves stir it once and off the flame.

7. Pour it on the Chicken gravy. Stir it once and off the flame.

8. Serve Tasty and Royal Mughlai Chicken Lababdar with Tandoori Naan.