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Creamy Chicken Lababdar (VIDEO)

What is Creamy Chicken Lababdar?

Chicken Lababdar is one of those North Indian curries that looks fancy but is surprisingly easy to make at home. It is rich, creamy, and layered with spices that give it a perfect balance of heat, tang, and sweetness. Think of it as butter chicken’s bold cousin, a little spicier, a little nuttier, and a whole lot creamier.

How I Fell in Love With It

The first time I had Chicken Lababdar, I had no clue what I was ordering. I was at an Indian restaurant with friends, staring at the menu, and decided to take a chance on a dish I could not even pronounce properly. When it arrived, the smell alone hooked me. The silky gravy, the hint of sweetness from cashews, and that kick of chili. One bite in, and I was gone. I literally sat there guarding the bowl so nobody else at the table could “taste test” too much of it. From that day, Chicken Lababdar became one of those recipes I had to master at home. After testing it a dozen times, I can safely say this version is as good as, if not better than, the one from the restaurant.per.

Key Flavor Components

  • Onions and Tomatoes: The heart of the gravy, giving it sweetness and tang.
  • Cashews: Add creaminess and a natural nutty body to the sauce.
  • Spices: Turmeric, cumin, coriander, and garam masala build the backbone.
  • Kasoori Methi (dried fenugreek): That signature restaurant-style flavor you will instantly recognize.
  • Cream: To finish the curry with richness and balance the spice.
Jump to Recipe

Step-by-Step: How to Make Spicy Creamy Chicken Lababdar

Start by heating 2 to 3 tablespoons of avocado oil in a large pan. Add 1 tablespoon of cumin seeds, 12 garlic cloves, and 1 tablespoon of ginger paste, then sauté for about a minute until fragrant. Add 3 sliced onions and cook them down until they turn soft and lightly golden. Next, stir in 3 chopped tomatoes, 5 green chilies, and 30 cashews along with half a cup of water. Drop in 1 bay leaf, 3 cardamom pods, and 1 cinnamon stick, then let everything cook together for about 15 minutes until the tomatoes have softened completely. Once cooked, remove the bay leaf and cinnamon stick, then blend the mixture into a smooth curry base.

In the same pan, heat another tablespoon of oil and add 3 chicken breasts that have been cut into chunks. Season the chicken with half a teaspoon of turmeric and 1 teaspoon of red chili powder, then cook until the pieces are golden brown and fully cooked through. Remove the chicken and set it aside.

To prepare the tadka, add 2 to 3 tablespoons of avocado oil to the pan and toss in 1 tablespoon of cumin seeds followed by 1 tablespoon of ginger-garlic paste. Add 1 finely chopped tomato and cook until it breaks down and softens. Stir in 1 teaspoon of red chili powder, half a teaspoon of turmeric powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder, adding a splash of water to prevent the spices from burning. Toss in 1 onion cut into petals and cook briefly, leaving the onions slightly crunchy.

Now pour the blended curry base back into the pan. Add 2 teaspoons of garam masala, 1.5 teaspoons of salt (or more to taste), 1 tablespoon of sugar, 1 tablespoon of kasoori methi, and half a cup of heavy cream. Let the curry simmer gently for about 15 minutes, adding hot water as needed until the gravy has that silky restaurant-style texture — thick enough to coat the back of a spoon but still pourable. Finally, add the cooked chicken back in, stir well, and finish with a pinch of orange food coloring if you want that classic restaurant look. Serve hot with naan or basmati rice.

FAQ

Q: What does Chicken Lababdar taste like?
A: It is creamy like butter chicken but spicier, with nutty cashew richness and bold tomato flavor.

Q: Can I make it vegetarian?
A: Absolutely. Swap the chicken for paneer, tofu, or even roasted vegetables.

Q: Is it very spicy?
A: It has a medium heat level. Reduce the green chilies and chili powder if you prefer it mild.

Q: Can I freeze it?
A: Yes. The curry base freezes beautifully. Add cream and chicken only when reheating.

Q: What is the best side to serve with it?
A: Fresh garlic naan or fluffy basmati rice are classics that soak up every drop of that gravy.

Nutritional Information (Per Serving / Serves 4)

  • Calories: 520 kcal
  • Protein: 38 g
  • Carbohydrates: 20 g
  • Fat: 28 g
  • Sugar: 5 g

Link to watch the video: https://www.instagram.com/amateurprochef/

To check out my other recipes, click here!

Chicken Lababdar
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Chicken Lababdar

Recipe by AmateurProChefCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes
Calories

520

kcal

Ingredients

  • For the Chicken

  • 3 chicken breasts

  • ½ tsp turmeric powder (for marination)

  • 1 tsp red chilli powder (for marination)

  • For the Blended Curry Base

  • 3 red onions, sliced

  • 3 tomatoes, chopped

  • 5 green chillies, chopped

  • 30 cashews

  • 2–3 tbsp avocado oil

  • 1 tbsp cumin seeds

  • 12 whole garlic cloves

  • 1 tbsp ginger paste

  • Whole spices: 1 bay leaf, 3 green cardamom pods, 1 stick cinnamon

  • (Remove bay leaf and cinnamon before blending.)

  • For the Tadka (tempering)

  • 2–3 tbsp avocado oil

  • 1 tbsp cumin seeds

  • 1 tomato, finely chopped

  • 1 tsp red chilli powder

  • ½ tsp turmeric powder

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1 onion, cut into petals

  • Finish

  • 2 tsp garam masala

  • 1.5 tsp salt (to taste)

  • 1 tbsp sugar

  • 1 tbsp kasoori methi

  • ½ cup heavy cream

  • ¼ tsp orange food colour (opt.)

Directions

  • Make the curry base
  • Heat oil, add cumin seeds, garlic cloves, and ginger paste.
  • Add sliced onions, cook until soft. Add tomatoes, green chillies, cashews, ½ cup water, and whole spices.
  • Cook 15 minutes until tomatoes are soft. Remove bay leaf & cinnamon, then blend to a smooth curry.
  • Cook the chicken
  • In the same pan, heat oil, add chicken with turmeric and chilli powder. Cook until done, then remove.
  • Make the tadka
  • Heat oil, add cumin seeds and 1 tbsp ginger-garlic paste.Add chopped tomato, cook until soft.
  • Add spice powders with a splash of water.Toss in onion petals, sauté lightly (keep them crunchy).
  • Finish the curry
  • Pour in the blended curry.Add garam masala, salt, sugar, kasoori methi, and cream.
  • Simmer 15 minutes, adding hot water gradually until the gravy is silky, rich, and the same consistency as a good North Indian restaurant curry (thick enough to coat a spoon, but still pourable).
  • Combine
  • Add cooked chicken, mix well. Add food colouring if using.
  • Serve hot with naan or rice.

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