Chicken Lababdar | Murgh Lababdar Recipe | Make Restaurant-style Murgh Lababdar at home| রেস্তোরাঁর আদলে তৈরি করুন 'চিকেন লাবাবদার'|

Ingredients

• 400 grams of chicken (6 leg pieces)
• 2 medium size onions and 2 medium size tomatoes (boil them and make a thick paste in the mixture)
• 2 tablespoon fennel seeds powder
• 1 teaspoon red Kashmiri chili powder
• 120 gm Curd
• Sugar as required
• ¼ cup olive oil
• 1 teaspoon cumin powder
• 1 teaspoon garam masala powder
• 1 teaspoon black pepper powder
• 100 gm fresh cream
• 1 teaspoon Garlic paste
• ½ teaspoon ginger paste
• ¼ teaspoon cardamon powder (optional)
• ¼ teaspoon whole cumin seeds
• 3 cloves
• 1-star anise
• 2 small sticks of cinnamon
• 1 bay leaf
• ½ teaspoon Mace (Javetri)
• Whole black peppers

Method

→     Marinate the chicken in curd, fennel powder, salt, and Kashmiri mirchi powder for 2 hours

→     Make a thick paste of onion and tomato after boiling it for 15 mins

→     Heat the pan and add 2 tablespoons olive oil and 1 teaspoon ghee

→     Add all the whole spices

¼ teaspoon cardamon powder (optional)

¼ teaspoon whole cumin seeds

3 cloves

1 star anise

2 small sticks of cinnamon

1 bay leaf

½ teaspoon Mace (Javitri)

→     Now add the marinated chicken without the marination paste and fry them well

→     Then take out the chicken and keep it aside

→     Now in the same oil add garlic paste and ginger paste and stir it vigorously

→     Add boiled tomato and onion paste and cook it

→     Add the remaining marination and jeera powder and fennel seeds powder, salt, black pepper powder, and sugar as per taste

→     Cook it and add chicken.

→     After adding the chicken, boil it in the mixture, when you get the required consistency, turn off the heat and add fresh cream and cardamon powder

→     Serve it with some more cream and black pepper powder