Chicken Tikka Lababdar is a traditional Mughlai chicken recipe. This lip smacking cuisine is a delectable blend of aromatic spices and tender chicken pieces. It is a main course recipe that can be made at home with simple ingredients.
Chicken Lababdar restaurant style recipe is addictively delicious made with boneless chicken pieces, onions, tomatoes, cream, ginger, butter, mustard oil, salt, cumin seeds, and a melange of spices. Chicken tikka at lababdar when garnished with some fresh cream and chopped coriander leaves in a nice bowl; make it more aromatic and eye-grabbing!
Chicken Lababdar tastes creamy and delicious. With the festive season around the corner, this scrumptious cuisine can be served to have an elaborate meal.Chicken lababdar recipe is great to enjoy with Jeera rice, basmati rice or Indian breads like paratha, Naan or Roti.
You can prepare this delicious chicken recipe by following step by step chicken lababdar recipe instructions given below. Besides, you can add your own twist to this interesting chicken recipe.
How to make delicious Chicken lababdar recipe in easy steps
Follow easy & simple steps to learn how to prepare chicken lababdar restaurant style recipe at home:
Take a chopping board. Cut boneless chicken pieces into cubes.
Chop tomatoes and onion and keep them in separate bowls.
Heat oil in a pan on medium flame. Add cumin seeds and allow it to crackle.
Now add chopped onions to the pan and sauté it until it turns brown in color.
Add chopped tomatoes to the mixture and allow it to cook until the oil separates.
Now add melange of spices i.e. red chili powder, garam masala powder, cumin powder, kasoori methi powder & salt as per taste. Stir the spices well with the puree.The gravy just prepared is known as lababdar gravy.
Place the boneless chicken pieces in the lababdar gravy and mix well. Turn the flame low, cover the pan and allow it to cook for 10-15 minutes unless the chicken pieces are cooked properly.
The succulent chicken tikka lababdar is ready.Transfer the dish into a serving bowl & pour butter and cream over the top.
Sprinkle juliennes of ginger, chopped coriander to make it eye grabbing. Serve hot with butter naans or parathas.