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Chicken Lababdar with Zero Oil

Chicken Lababdar with Zero Oil

Updated February 16, 2021

One recipe that is true to its Indian origin is the lababdar gravy…. Lababdar literally means something tremendously rich, and true to that definition, the chicken lababdar is one of Mughlai cuisine’s richest dishes. Today we will learn how to make a healthy version of Chicken Lababdar without any usage of oil.

What you need:

  • 500 gm chicken
  • 5-75g Dahi
  • 1 tsp red chilly
  • 1 tsp turmeric
  • 1 tsp Salt
  • 1 chopped onion
  • 2 green chillies
  • Few Ginger & Garlic pieces (Finely cut)
  • 8 Almonds
  • 8 Cashew
  • Tomato paste (two tomatoes)
  • 2 green cardamom
  • 1 cinnamon stick
  • 4 cloves
  • 1 mace
  • 2 tsp Coriander powder
  • 1 tsp Garam masala
  • 3 tsp tomato ketchup
  • ยฝ cup fresh cream ( or Amul Cream)
  • 1 tsp Kasuri Methi

Marination Process

  • Take 500 g chicken to be marinated with 50-75g Dahi
  • Add 1 tsp Cumin (Jeera) powder
  • 1 tsp red chilly powder
  • 1 tsp turmeric
  • 1 tsp Salt
  • Mix it well and keep it for 30-45 mins

How to prepare

  • Prepare a paste of the following in a mixer jar
      • 1 chopped onion
      • 2 green chillies
      • Few Ginger & Garlic pieces (Finely cut)
      • 8 Almonds
      • 8 Cashew
  • Heat up your non-stick Kadhai and roast the following items at a medium flame for 30-45 secs
  • Add tomato puree and cook for 1-2 mins on medium to high flame
  • Add onion paste prepared with dry fruits, ginger & garlic, onion, and green chillies and mix it well. Add half cup water to mix all the items well
  • Add 2 tsp Coriander powder
  • Add 1 tsp Garam masala and 1 tsp Salt and 3 tsp tomato ketchup. Mix it well
  • Add 1 bay leaf and keep adding small amounts of water to roast all the ingredients. Water ensures that the gravy is not burnt. Roast well unless the essence is not coming out
  • Add marinated chicken once the gravy is roasted to perfection. Mix it well for 2 minutes on medium flame
  • Add some water and cover the Kadai lid for 15-20 mins on Medium to low flame
  • After 15-20 mins, add ยฝ cup fresh cream and 1 tsp Kasuri methi. Cook on high flame for 2-3 mins and your CHICKEN LABABDAR is ready.
  • Serve the piping hot with your favourite Naan or Roti.
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