🍗 Chicken Lababdar – Using Ready Yellow Gravy Base (Serves 4)

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✅ Ingredients:

For Chicken:

• Boneless chicken (thigh or breast) – 500 g

• Ginger-garlic paste – 1 tbsp

• Salt – to taste

• Turmeric – 1/4 tsp

• Lemon juice – 1 tbsp

• Oil or butter – 1 tbsp (for searing)

For Gravy Finish:

• Ready yellow gravy base – 300–350 ml

• Fresh cream – 2 tbsp

• Butter – 1 tbsp

• Kasuri methi – 1 tsp (crushed)

• Garam masala – 1/4 tsp

• Grated paneer – 2 tbsp (classic Lababdar twist)

• Optional: 1 tsp kewra water or saffron milk

• Optional: sugar – a pinch (to balance flavors)

👨‍🍳 Cooking Process:

1. Prepare Chicken:

• Marinate chicken with ginger-garlic paste, turmeric, lemon juice, and salt.

• Let rest for 15–30 mins.

• Sear in oil or butter till lightly browned and 90% cooked. Set aside.

2. Heat Yellow Gravy Base:

• In a heavy pan, pour your ready-made yellow gravy base.

• Add 1 tbsp water if too thick. Heat on medium until it starts to simmer.

3. Lababdar Finishing Touch:

• Add seared chicken pieces to the hot gravy.

• Add grated paneer, kasuri methi, and garam masala.

• Simmer for 5–7 mins, allowing flavors to blend and chicken to finish cooking.

4. Final Enrichment:

• Stir in fresh cream, butter, and optional kewra water or saffron milk.

• Taste and adjust with a pinch of salt or sugar as needed.

🌿 Garnish:

• Fresh coriander

• Cream swirl or butter dot

• Ginger juliennes (optional)

• Crushed roasted cashews (for upscale presentation)

🫓 Best Served With:

• Laccha paratha, butter naan, jeera rice, or garlic kulcha