Chicken Lababdar

🛒 Ingredients

• Boneless Chicken 150 g · 247 kcal
• Plain Yogurt 20 g · 13 kcal
• Ginger-Garlic Paste 8 g · 8 kcal
• Lemon Juice 4 g · 1 kcal
• Turmeric Powder 1 g · 2 kcal
• Red Chili Powder 2 g · 5 kcal
• Cumin Powder 1 g · 3 kcal
• Coriander Powder 2 g · 5 kcal
• Garam Masala 2 g · 5 kcal
• Onions 50 g · 20 kcal
• Tomatoes 75 g · 13 kcal
• Cashew Nuts 10 g · 56 kcal
• Green Chilies 3 g · 1 kcal
• Dried Fenugreek Leaves (Kasoori Methi) 1 g · 1 kcal
• Unsalted Butter 10 g · 70 kcal
• Heavy Cream 20 g · 70 kcal
• Cooking Oil 7 g · 63 kcal
• Fresh Cilantro (for garnish) 3 g · 0 kcal

👨‍🍳 Instructions

1. Marinate the chicken pieces with yogurt, ginger-garlic paste, lemon juice, turmeric, red chili, cumin, coriander, and garam masala for at least 30 minutes, or preferably overnight.
2. In a pan, heat cooking oil and sear the marinated chicken until lightly browned; remove and set aside.
3. In the same pan, add butter, then sauté chopped onions until golden brown.
4. Add remaining ginger-garlic paste and green chilies, cooking for a minute until fragrant.
5. Add chopped tomatoes and cashew paste (made by blending cashews with a little water), cooking until the mixture thickens and oil separates.
6. Return the seared chicken to the pan, add Kasoori Methi, and simmer covered for 15-20 minutes until the chicken is tender and cooked through.
7. Stir in heavy cream and fresh cilantro, mix well, and serve hot.