Creamy Chicken Lababdar Recipe With Tomato Gravy

Chicken lababdar stands out as one of those comforting curry dishes that feels both luxurious and deeply satisfying at the same time.

Rich, creamy, and packed with bold flavors, it has won hearts across countless dinner tables for good reason.

The name itself hints at something special, coming from words that suggest richness and indulgence in every bite.

Perfect for weeknight dinners or special occasions, it adapts beautifully to any mood you want to set.

You can serve it family-style or plate it elegantly when company comes over.

The balance of warmth and depth makes it appealing to anyone who loves a good curry.

Time to head to the kitchen and see just how rewarding homemade curry can be.

Standout Features Of Chicken Lababdar

• Quick Comfort: This chicken lababdar brings restaurant-style flavor right to your kitchen without complicated techniques, making dinner feel special and stress-free.
• Flavor Explosion: The combination of whole spices and aromatic ingredients creates a complex taste that will totally transform your regular weeknight meal into something extraordinary.
• Family-Friendly Feast: Creamy and mildly spiced, this dish works perfectly for everyone from kids to spice lovers, ensuring no one misses out on a delicious dinner.
• Flexible Serving: Whether paired with fluffy rice or warm naan, this chicken recipe adapts easily to what you have on hand, making meal planning a breeze.

Essential Ingredients in Chicken Lababdar

• Whole Skinless Chicken (1.5 kg, cut into 8–10 pieces): Fresh, bone-in chicken that stays tender and absorbs the rich, spiced sauce beautifully during cooking.

• Green Cardamom Pods (3): Add a gentle floral aroma and warm sweetness to the dish.
• Cinnamon Stick (2.5 cm): Provides a subtle woody sweetness that deepens the curry’s flavor.
• Mace Blade (1): Introduces delicate nutmeg-like warmth and complexity.
• Ground Turmeric (½ teaspoon): Adds earthy flavor and a golden hue to the sauce.
• Kashmiri Chilli Powder (1 teaspoon): Gives vibrant red color with mild, balanced heat.
• Ground Coriander (1 tablespoon): Brings citrusy, slightly nutty notes that round out the spice blend.
• Ground Cumin (1½ teaspoons): Contributes warm, earthy depth essential to the curry base.
• Dried Fenugreek Leaves (½ teaspoon): Adds a distinctive aromatic bitterness that enhances richness.

• Red Onion (1 medium): Forms a sweet, savory foundation for the sauce.
• Green Chillies (2): Provide fresh heat that builds gradually.
• Green Bird’s Eye Chillies (3): Add sharper, more intense spice for depth and balance.
• Garlic and Ginger Paste (4 tablespoons): Creates a bold, aromatic base that drives the dish’s flavor.

• Tomato Purée (250 ml): Forms a tangy, rich sauce base that ties all the spices together.
• Cashew Nuts (10): Naturally thicken the sauce while adding subtle nutty richness.
• Cream (3 tablespoons): Softens the spices and creates a smooth, luxurious finish.
• Cold Butter (1 generous tablespoon): Stirred in at the end for silkiness and added depth.

• Rapeseed (Canola) Oil (3 tablespoons): Ideal for sautéing spices and building flavor without overpowering the dish.
• Salt (½ teaspoon): Enhances and balances all components.
• Sugar (to taste): Optional touch to balance acidity and spice.

• Fresh Coriander (3 tablespoons, finely chopped): Adds brightness, color, and a fresh herbal finish.

What Kitchen Tools Do You Need for Chicken Lababdar

• Large Saucepan (10-12 inches): Your primary cooking vessel where all the delicious magic happens with spices and chicken.
• Sharp Kitchen Knife: Essential for precise chopping of onions, green chillies, and fresh coriander.
• Cutting Board: A sturdy surface where you’ll prepare all your ingredients safely and cleanly.
• Wooden Spoon or Spatula: Perfect for stirring and mixing ingredients without scratching your pan.
• Blender or Food Processor: Needed to create the smooth cashew and chilli paste that adds richness to the dish.
• Measuring Spoons: Helps ensure accurate spice measurements for consistent flavor.
• Small Mixing Bowl: Useful for preparing and holding your spice mixes before adding to the pan.

Preparation Steps for Chicken Lababdar

Tried-And-True Notes for Chicken Lababdar

• Crush whole spices before sautéing to release deep, rich flavors that infuse your chicken with incredible depth.
• Blend cashews and chillies super smooth to create a silky, creamy base that coats each chicken piece beautifully.
• Cook chicken just until half-done during initial stages to prevent overcooking and keep meat tender and juicy.
• Watch for oil separating from the masala – this signals your spices have cooked perfectly and developed maximum flavor.
• Always let the dish sit for 5 minutes after cooking to allow spices to settle and flavors to harmonize completely.

Flavorful Options for Chicken Lababdar

• Vegetarian Swap: Replace chicken with paneer or tofu cubes, reducing cooking time to 20 minutes and adjusting spices to match the plant-based protein’s milder flavor.
• Dairy-Free Option: Substitute cream with coconut milk or cashew cream, keeping the rich texture while making the dish suitable for those avoiding dairy.
• Low-Spice Version: Reduce green chillies and bird’s eye chillies by half, then add a dash of mild paprika to maintain depth without intense heat, perfect for sensitive taste buds.
• Protein Boost: Introduce additional protein by mixing cooked chickpeas or lentils with the main protein, creating a heartier dish that stretches your meal and adds nutritional value.

Best Serving Options for Chicken Lababdar

• Serve with Soft Companions: Scoop this rich chicken lababdar over steamed basmati rice or warm naan bread to catch every delicious drop of the creamy sauce.
• Garnish for Freshness: Sprinkle fresh chopped cilantro and a few thin green chili slices on top to add a bright, zesty contrast to the deep, robust flavors.
• Cooling Side Kick: Pair with cool cucumber raita or a simple yogurt sauce to balance the dish’s warm, spicy undertones and give your palate a refreshing break.
• Temperature Timing: Let the dish rest for 5 minutes after cooking so the flavors can settle and meld, creating a more harmonious taste when you take your first bite.

Proper Storage For Chicken Lababdar

• Store leftovers in an airtight container in the refrigerator for up to 3 days, making sure the sauce covers the chicken to keep it moist and flavorful.
• Reheat gently in a saucepan over low heat, adding a splash of water or cream to prevent the sauce from drying out and restore its creamy texture.
• Freeze the chicken lababdar in freezer-safe containers for up to 2 months, separating the sauce and chicken to maintain the best quality when thawing.
• Transform your leftover dish into a delicious wrap by shredding the chicken and adding fresh herbs, creating a quick and tasty lunch option.

Chicken Lababdar Questions Readers Often Ask

Chicken Lababdar Recipe

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4.8 from 9 reviews

• Total Time: 30 minutes
• Yield: 6 to 8 1x

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Description

Chicken Lababdar brings North Indian restaurant-style magic right to your kitchen with tender chicken swimming in a creamy, spiced tomato gravy that’ll make your taste buds dance. Perfectly paired with fluffy naan or steamed rice, this quick and delicious dish delivers restaurant-quality flavor without hours of preparation.

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Ingredients

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Chicken:

• 1.5 kg whole skinless chicken (cut into 8–10 pieces)

Aromatics and Spices:

• 3 green cardamom pods
• 2.5 cm cinnamon stick
• 1 blade of mace
• ½ tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tablespoon ground coriander
• 1.5 teaspoons cumin
• ½ teaspoon dried fenugreek leaves

Supporting Ingredients:

• 3 tablespoons rapeseed (canola) oil
• 1 medium red onion
• 2 green chillies
• 4 tablespoons garlic and ginger paste
• 250 ml tomato purée
• 10 cashew nuts
• 3 green bird’s eye chillies
• 3 tablespoons finely chopped coriander
• 3 tablespoons cream
• 1 generous tablespoon cold butter
• ½ teaspoon salt
• Sugar (to taste)

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Instructions

1. Warm 3 tbsp canola oil in a large pan over medium heat. Crush cardamom pods, cinnamon stick, and mace, then sauté with finely chopped red onion and ½ tsp salt until onions turn golden brown, about 5-6 minutes.
2. Add 2 finely chopped green chillies and 4 tbsp garlic-ginger paste. Cook for 2-3 minutes until the raw aroma dissipates completely.
3. Stir in ½ tsp turmeric, 1 tsp Kashmiri chili powder, 1 tbsp ground coriander, and 1 ½ tsp cumin. Pour 1 cup tomato purée and simmer until oil starts to separate, approximately 4-5 minutes.
4. Introduce chicken pieces to the pan, stirring thoroughly to coat with spices. Cook on medium-high heat until chicken is halfway done, roughly 8-10 minutes.
5. Grind 10 cashew nuts and 3 green bird’s eye chillies into a smooth paste. Pour the mixture into the pan and reduce heat to low, allowing flavors to meld for 5-6 minutes.
6. Sprinkle ½ tsp dried fenugreek leaves and 3 tbsp chopped coriander into the sauce. Gently stir in 3 tbsp cream until fully incorporated.
7. Remove from heat and swirl in 1 tbsp cold butter. Taste and adjust salt and optional sugar as needed.
8. Allow the dish to rest for 5 minutes, letting spices settle and flavors intensify before serving alongside warm naan or steamed rice.

Notes

• Make sure to chop onions finely so they melt into the sauce and create a smooth texture for your chicken lababdar.
• Toasting whole spices before crushing them releases deeper, more complex flavors that elevate the entire dish.
• Use fresh cream at room temperature to prevent curdling when added to the hot sauce and ensure a silky, rich consistency.
• Bird’s eye chillies pack serious heat, so adjust the quantity based on your spice tolerance and don’t hesitate to remove seeds for milder results.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Sautéed
• Method: Sautéing
• Cuisine: Indian

Nutrition

• Serving Size: 6 to 8
• Calories: 282 kcal
• Sugar: 2 g
• Sodium: 210 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.1 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 85 mg