Chicken Lababdar


Chicken lababdar is one of the most delicious dishes of North India. It is an easy dish to make at home. In this dish, marinated chicken is fried before cooking it with the gravy. It’s then cooked in a gravy made from tomato-onion puree and different spices. Fresh cream gives a smooth and creamy texture to the gravy. It is very similar to butter chicken. Chicken cooked in gravy becomes very tender and juicy. It is the perfect dish for house parties or dinner.


Top view photo of ready chicken lababdar served hot in a white bowl on a table top, by
Chicken Lababdar Recipe by Homemakerjob


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Ready chicken lababdar served hot in a white bowl on a table top, by

Chicken lababdar recipe

Chicken lababdar is a delicious and very easy-to-make dish. It is a rich, creamy, and thick gravy dish. The gravy is made from tomato-onion puree and spices. This gives it a sour and mildly spicy taste.
Prep Time 15 minutes
Cook Time 50 minutes
Marination Time 30 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 3 people


For marinating

  • 550 g chicken
  • ½ cup curd
  • 1 tbsp ginger garlic paste
  • tsp red chili powder
  • ¼ tsp turmeric powder
  • 1 tsp salt

For puree

  • 3 green cardamoms
  • A small piece of mace
  • 4 cloves
  • 1 inch cinnamon
  • ¼ piece of nutmeg
  • 2 tbsp oil
  • 1 cup onions, chopped
  • cup tomatoes, chopped
  • 7 garlic cloves
  • 1 inch of ginger
  • 6 cashews
  • 2 green chilies

For gravy

  • 2 tbsp oil
  • 2 tbsp ghee (clarified butter)
  • 2 bay leaves, small
  • tsp Kashmiri red chili powder
  • tsp coriander powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric powder
  • ¼ tsp salt
  • ¼ cup cream
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 2 tsp coriander leaves

Other ingredients

  • 6 tbsp oil (to fry marinated chicken)


  • Place the chicken in a mixing bowl and add the marinade ingredients. Mix well with the chicken and let it marinate for 30 min.
  • Heat 2 tbsp oil in a pan on medium heat. Add 3 green cardamoms, 1 small piece of mace, 3 cloves, and 1 inch of cinnamon. Fry for 15 seconds, add 1 cup of chopped onions, and fry for 4 min.
  • Add 1½ cups of chopped tomatoes and cook for 4 min till they soften and get mushy. Then add 8 garlic cloves, 1 inch of chopped ginger, 6 cashews, and 2 green chilies, and mix well. Keep stirring and fry well for 8-10 min.
  • Now remove it to a plate and let the onions, tomatoes, and other ingredients cool down. Then, transfer everything to a mixer jar, add 1½ tbsp water. Blend till you get a smooth tomato puree.
  • Heat 6 tbsp oil in a pan. Add the marinated chicken and fry for 10 min on medium high heat. Keep the meat pieces turning to cook evenly. Remove it and keep it aside.
  • Heat 2 tbsp oil and 2 tbsp ghee in a kadai on medium heat. Add 2 small bay leaves and fry for 20 seconds. Add tomato puree, stir well, and fry for 3-4 min.
  • Add 1½ tsp kashmiri red chili powder, 1 ½ tsp coriander powder, and ½ tsp cumin powder. Then add ¼ tsp turmeric powder, and ¼ tsp salt. Mix the spices well with tomato puree.
  • Add the chicken and mix well with the gravy. Cook for 5 min on medium-high heat.
  • Add 1 cup water, stir well, and cover with a lid. Simmer for 15 min.
  • Now add ¼ cup fresh cream, 1 tsp kasuri methi, and ¼ tsp garam masala. Give it a good mix and cook for 2 min.
  • Add 2 tbsp chopped coriander leaves and mix well. Turn off the heat.
  • Serve hot chicken lababdar with roti, naan, or rice.


  • You can use boneless meat pieces for this recipe.
  • Adjust the spice level as per your taste.
  • If you want to make it mildly sweet, add 1 tsp sugar.
  • Add more water if you want thinner gravy.


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