Chicken Lababdar
Makes 6 servings. Nutrition info provided for one serving.
Equipment
- Pressure Cooker
Ingredients
- 800 grams chicken (leg & boneless thigh pieces)
- 1 tsp cumin seeds
- 2 bayleafs
- 1 tsp garam masala
- 4 tsp coriander powder
- ½ tsp turmeric powder
- 4 tsp almond powder (12 almonds)
- 3 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp red chilli powder
- 1 tsp kashmiri mirch (chilli) powder
- 1 tsp kasoori methi (dried fenugreek)
- 1½ cup finely chopped onions
- 2 cups finely chopped tomatoes
- 4 tbsp tomato paste
- 1 tsp corn starch
- 1 cup skimmed milk
- 1 + 1½ cups water
Instructions
- Place pressure cooker on a burner (No oil needs to be added)
- Once hot, add the chopped onions and tomatoes
- Add 1 Measuring Cup Water
- Mix well
- Close lid, place weight and cook for 4 whistles then turn off burner
- On a separate burner, place a Kadai / Wok
- Add 1 tsp Oil - this is all the oil you will use in this recipe
- Once oil is hot add the cumin and bayleaf
- Once cumin starts spluttering add the onion-tomato mix from the pressure cooker to the wok
- Add the tomato paste to the wok
- Mix well
- Add garlic paste, ginger paste, turmeric powder, coriander powder and chilli powder
- Mix all the ingredients well
- Keep stirring till most of the water is evaporated
- Set the flame for the wok to medium and let it cook
- Place a non-stick pan on another burner to cook chicken
- We won't add any oil, instead we add 1 tbsp water
- Once the water starts sizzling add the chicken to the non-stick pan and we will "water-fry" the chicken
- We will keep stirring and cook the chicken on high flame, you can lower to medium later
- On the other burner, keep monitoring the mixture in the wok - stir occasionally to prevent from burning
- Once the mixture starts drying up add the almonds and kasuri methi
- Mix well
- Dry the mixture some more
- Remember to flip the chicken pieces once one side is cooked
- Once the chicken is cooked, turn off the burner for the chicken
- Increase the flame for the gravy mixture
- Add salt as per taste and mix well
- Keep stirring and drying the mixture on high
- Once the mixture is dried up add 1.5 measuring cups of water and mix well
- Churn the mixture with a hand blender (If you dont have a hand blender you can cool and churn in a mixer/food processor as well)
- The mixture should have a nice gravy like texture now
- In a small bowl, mix 1 tea spoon corn starch with a little bit of milk
- Once corn starch dissolves well add to the 1 cup of skimmed milk and stir the milk well
- Slowly pour the milk-cornstarch mix into the gravy
- Add the garam masala
- Keep the flame high and bring to boil
- Once boiling, cook for another 5 mins
- Now we'll add the chicken to the gravy
- Once chicken added to the graavy, cover and cook on low flame
- Once the chicken is cooked (tender) add the brown sugar and mix well
- Cover and cook for another 2 mins
- After 2 mins turn off the burner
- Transfer chicken to a serving dish
- Garnish with Kasoori methi
- you can have this with naan, rice or any Indian bread - it's tasty and its HEALTHY
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