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Chicken Lababdar

Madhu Kumar
Makes 6 servings. Nutrition info provided for one serving.
Cook Time 1 hour
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 312 kcal

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