Murgh Lababdar Recipe

Cooking Directions

• STEP 1.In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for 30 minutes.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste and cook until the raw smell disappears. Then, add chopped tomatoes and cook until they turn mushy.
• STEP 4.Add the marinated chicken and cook until it is cooked through and tender.
• STEP 5.Add garam masala, kasuri methi, and cream. Mix well and cook for another 2-3 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• For a spicier version, add green chilies or red chili flakes.
• You can adjust the consistency of the gravy by adding water or cream as per your preference.
• To enhance the flavor, you can add a pinch of saffron soaked in warm milk.

Storage and Serving

• Leftover Murgh Lababdar can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Murgh Lababdar with naan, roti, or steamed rice for a complete meal.