Murgh Lababdar
A plush North Indian chicken in a tomato, cashew and cream gravy finished with butter and crushed fenugreek. Silky, mildly sweet and restaurant-rich.
60 min 2 servingsHard
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Simmer tomatoes, onions, cashews, ginger and garlic until soft.
- 2Cool and blend to a smooth, velvety gravy base.
- 3Heat butter and oil, temper with whole spices.
- 4Pour in the blended gravy and cook until it thickens and darkens.
- 5Add chilli powder, turmeric and salt, cooking off the raw taste.
- 6Add the chicken and cook until the pieces are sealed.
- 7Add a little water and simmer covered until tender.
- 8Stir in cream and crushed kasuri methi at the end.
- 9Finish with garam masala and coriander.
Frequently asked
About 60 minutes total — 20 min prep and 40 min cooking.
Yes — Murgh Lababdar is gluten free.
Murgh Lababdar contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
