Chicken Lababdar
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 1 Cardamom Pods
- • 1" Cassia Bark (Cinnamon Stick)
- • 1 Cloves
- • 1 Bay Leaf
- • 1 Mace
- • 1/4 teaspoon Cumin Seeds
- • 100g chopped finely Brown/White Onion
- • 2 teaspoons Garlic Paste
- • 1 teaspoon Ginger Paste
- • 2 sliced finely Green Finger Chillies
- • 1/4 teaspoon Salt
- • 1/2 teaspoon Chilli Powder
- • 1/2 teaspoon Coriander Powder
- • 1/4 teaspoon Black Pepper Powder
- • 2 Tomato (diced)
- • 250g diced Chicken Breast
- • 250ml Curry Base
- • 1 tablespoon Ground Almonds
- • 1 tablespoon Fresh/Chopped Coriander
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 1/4 teaspoon Garam Masala Powder
- • 1 tablespoon Butter (Salted)
- • 4 tablespoons Single Cream
- • 1" Ginger (Julienne Sliced)
Preparation Steps
heat the oil over a low-medium heat and add the cardamon pod, cinnamon, clove, bay leaf and the mace
when the hard spices start to form little bubbles add in the onion and cumin seeds and fry until soft and golden
stir in the garlic, ginger, green chillies and salt and fry for a minute
add the chilli powder, coriander powder, ground black pepper and chopped tomatoes, stir through and cook for a couple of minutes until the oil separates
add your choice of meat, coat well and allow the masala to penetrate the meat for a couple of minutes
turn the heat up to high, add half of the base, stir through and allow to reduce for a couple of minutes before adding the rest
remove the whole spices and sprinkle over the ground almonds or cashews
allow to reduce for around 5 minutes then add most of the fresh coriander, the methi, garam masala, butter and cream incorporating carefully
reduce on a medium heat until the sauce is the consistency you require and the meat is cooked through
serve with the remaining coriander and some julienne cut ginger strips