While ‘Butter Chicken’ is an obvious favourite amongst all when it comes to non-vegetarian North Indian cuisine, I beg to differ! For the major part of my gluttonous life, I too, went along with the herd and enjoyed a delectable meal of Butter Chicken and Butter Naan from time to time at the best restaurants in saket or what have you. That’s to say, until I chanced upon the wondrous delight that is ‘Chicken Lababdar’! That brought an immediate end to the days of Butter Chicken, as I embarked on a scrumptious tryst with Chicken Lababdar!
Okay, let me bore you no longer with endless testimonials of my love for Chicken Lababdar (oops, I did it again!), and let’s get right down to the business of cooking it to perfection as a true testament to north indian cuisine in delhi.
Let’s get started!
· Begin with heating up ½ cup of refined oil in a pan. Throw in 1 tsp cumin seeds along with about ½ cup chopped onion, and sauté until golden brown.
· Next, add in about ½ cup of grated tomato, and continue to cook the mixture until the fat begins to spread and separate.
· To the mixture, now add 1 tsp chilli powder, ½ tsp ground cumin seeds, ½ tsp kasoori methi and 1 tsp garam masala.
· Now for the best bit! Add 250gm boneless chicken cubes (pre-cooked), salt as necessary, and stir well.
· Reduce the flame, and cook for approximately 10-15 minutes.
· Remove from the flame.
· Now, to add that dash of flavour that’s the very essence of north indian cuisine in delhi: ¼ cup white butter and 50gm fresh cream!
· Now for the garnish: top off your chicken with some chopped coriander, ginger and tomatoes.
There you have it! A simple recipe for some restaurant-quality Chicken Lababdar!
Let’s get started!
· Begin with heating up ½ cup of refined oil in a pan. Throw in 1 tsp cumin seeds along with about ½ cup chopped onion, and sauté until golden brown.
· Next, add in about ½ cup of grated tomato, and continue to cook the mixture until the fat begins to spread and separate.
· To the mixture, now add 1 tsp chilli powder, ½ tsp ground cumin seeds, ½ tsp kasoori methi and 1 tsp garam masala.
· Now for the best bit! Add 250gm boneless chicken cubes (pre-cooked), salt as necessary, and stir well.
· Reduce the flame, and cook for approximately 10-15 minutes.
· Remove from the flame.
· Now, to add that dash of flavour that’s the very essence of north indian cuisine in delhi: ¼ cup white butter and 50gm fresh cream!
· Now for the garnish: top off your chicken with some chopped coriander, ginger and tomatoes.
There you have it! A simple recipe for some restaurant-quality Chicken Lababdar!