Murgh Lababdar
We got this recipe from a Hindi website so we hope we’ve got everything right! That said, it is absolutely stunning and quite different from your average Indian meal. Serve it with hot naan breads to soak up all the lovely gravy!
Murgh Lababdar
Servings: 4 people
Calories: 278kcal
Ingredients
- 3 tbsp Oil we use Rapeseed Oil
- 2 Black Cardamom
- 50 mm Cinnamon No more!
- 4 Green Cardamom
- 4 flakes Mace
- 2 Red Onions chopped
- 4 tsp Ginger and Garlic Paste
- 1 tsp Turmeric
- 3 tsp Chilli Powder
- 2 tsp Coriander powder
- 1 tsp Cumin Powder
- 300 ml Passata
- 1 pinch Sugar
- 1 whole Chicken skinned and cut into 8 pieces (you can get a friendly butcher to do this but it is really easy to do)
- 2 tsp Salt
- 2 Green Chillies chopped – just chop into small rings and discard the stalks
- 1 tsp Garam Masala
- 4 tbsp Cashew Paste we make our own by soaking cashews in warm water for a couple of hours before blending with water until you reach a fine paste
- 2 tsp Dried Fenugreek Leaves otherwise known as 'kasturi methi'
- 1½ tbsp Butter
- 2 tbsp Fresh Coriander chopped
Instructions
- Heat 2 tbsp oil in a pan and add the black cardamon, cinnamon, green cardamoms and mace. Fry for 15-20 seconds to flavour the oil.
- Add the onion and fry until golden brown (this takes a good 10-12 minutes or more!). One golden add 2 tsp ginger and garlic paste and a splash of water (about 100ml) and cook for 40-50 seconds.
- Add the 1 tsp of Turmeric, 2 tsp chilli powder, 2 tsp coriander powder and 1 tsp of cumin powder and mix well. When everything is thoroughly mixed add the passata and mix well. Add the pinch of sugar and cook for 5-7 minutes. The mix take on the texture of a loose paste.
- Add the chicken and cook over a high height for 5 minutes. Turning regularly in the lovely spice paste.
- Sprinkle in the salt and the green chillies. Add about 200ml of water and mix thoroughly. Cover the pan and cook for 15 minutes over a low heat.
- Remove the lid, give it a quick final stir and then remove the chicken pieces and put them aside on a plate to return later.
- Allow the gravy to cool a little before adding it to a blender and blending to a fine paste.
- In a new pan heat the remaining 1 tbsp of oil and add the remaining 2 tsp of ginger and garlic paste. Cook it over a high heat for 30 seconds.
- Keep the heat high from now onwards. Add the blended gravy. Use a little water to loosen and get the last of the blended gravy out of the blender. Mix well and add the remaining teaspoon of chilli powder, the remaining teaspoon of salt, the garam masala, the dried fenugreek leaves and the butter. Mix well before adding the chopped coriander and then mix again and cook for 2 minutes
- Return the chicken to the pan, mix well with the sauce and then cover and cook for 2-3 minutes until the chicken is warmed through.
- Serve garnished with a sprinkle of dried fenugreek leaves and hot naan breads to mop up the delicious gravy!
Nutrition
Calories: 278kcal | Carbohydrates: 22g | Protein: 5g | Fat: 21g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 1329mg | Potassium: 586mg | Fiber: 7g | Sugar: 8g | Vitamin A: 991IU | Vitamin C: 16mg | Calcium: 76mg | Iron: 4mg