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Restaurants›Amritsari Kulcha Hut - Indian Bistro Barrie›Chicken Lababdar Recipe

Chicken Lababdar Recipe

Name: Amritsari Kulcha Hut - Indian Bistro Barries Chicken Lababdar Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g boneless chicken breast; 120 g plain yogurt; 2 tbs ginger paste; 1 tbs garlic paste; 2 to taste green chili; 1 piece cinnamon (stick); 4 piece green cardamom pods; 1.5 tsp salt; 1 tsp red chili powder; 0.5 tsp turmeric powder; 1 tbs fresh lemon juice; 2 tbs vegetable oil (for grilling/pan-searing); 2 cups onions, medium, roughly chopped; 300 g tomatoes, ripe, chopped; 40 g coconut powder (desiccated unsweetened); 30 g cashew nuts; 60 ml ginger cream (ginger + heavy cream blended) or heavy cream; 0.5 cup fresh coriander leaves, chopped; 1 piece green chili, slit; 1 tsp garam masala; 1 tsp ground coriander; 0.5 tsp ground cumin; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 2 tbs butter; 1 tbs vegetable oil; 0.75 tsp salt; 150 ml water; 2 tbs fresh coriander leaves, finely chopped; 2 tbs fresh cream (optional, for drizzle)

Inspired by Amritsari Kulcha Hut - Indian Bistro Barrie

Time1h 15m

Serves4

A curry made with boneless grilled chicken breast consisting of cinnamon, cardamoms, onions, coconut powder, ginger cream, green chili, and fresh coriander leaves.

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Ingredients

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Marinade & Chicken

1 1/3 lb (600 g) boneless chicken breast

4 1/4 oz (120 g) plain yogurt

2 tbs ginger paste

1 tbs garlic paste

2 to taste green chili

1 piece cinnamon (stick)

4 piece green cardamom pods

1 1/2 tsp Celtic sea salt

1 tsp red chili powder

1/2 tsp turmeric powder

1 tbs fresh lemon juice

2 tbs vegetable oil (for grilling/pan-searing)

Sauce (Lababdar Gravy)

2 cups onions, medium, roughly chopped

10.6 oz (300 g) tomatoes, ripe, chopped

1.41 oz (40 g) coconut powder (desiccated unsweetened)

1.06 oz (30 g) cashew nuts

1/4 cup (60 ml) ginger cream (ginger + heavy cream blended) or heavy cream

1/2 cup fresh coriander leaves, chopped

1 piece Green chili, slit

1 tsp Garam masala

1 tsp Ground coriander

1/2 tsp Ground cumin

1 tsp kasuri methi (dried fenugreek leaves), crushed

2 tbs Butter

1 tbs Tuscany sunflower oil

3/4 tsp Celtic sea salt

5/8 cup (150 ml) water

Garnish

2 tbs fresh coriander leaves, finely chopped

2 tbs fresh cream (optional, for drizzle)

Method

Marinade & Chicken

Prepare chicken

Trim fat from the chicken breasts and cut into 2.5–3 cm (1 inch) cubes or 1 cm slices. Pat dry with paper towel.

Crush whole spices

Lightly crush the cinnamon stick and cardamom pods with the side of a knife or mortar so they release aroma. Remove cardamom seeds from pods if preferred for a milder texture.

Make marinade

In a bowl combine yogurt, ginger paste, garlic paste, 2 green chilies finely chopped (or to taste), crushed cinnamon and cardamom, salt (1.5 tsp), red chili powder, turmeric, and lemon juice. Mix until smooth.

Marinate chicken

Add the chicken pieces to the marinade and coat thoroughly. Cover and refrigerate for at least 45 minutes, preferably 2–3 hours for best flavor.

Grill / Pan-sear chicken

Heat 2 tbs oil in a heavy skillet or grill pan over medium-high heat. Remove excess marinade (shake off, keep residual marinade). Add chicken in a single layer and sear 3–4 minutes per side until browned and cooked through (internal temp 74°C / 165°F). Work in batches if needed. Transfer cooked chicken to a plate and set aside. Reserve any pan juices.

Sauce (Lababdar Gravy)

Prepare onion-tomato base

In the same pan, reduce heat to medium and add 1 tbs oil and 2 tbs butter. Add the roughly chopped onions and a pinch of salt; sauté for 8–10 minutes until soft and golden, stirring occasionally to avoid burning.

Add tomatoes and simmer

Add chopped tomatoes to the onions and cook 6–8 minutes until tomatoes break down and become pulpy. If the mixture sticks, add 1–2 tbs water to deglaze and scrape browned bits from the pan.

Toast coconut & cashews

Add coconut powder and cashew nuts to the pan and toast with the onion–tomato mixture for 2–3 minutes until fragrant, stirring continuously to avoid burning.

Blend to smooth paste

Transfer the onion–tomato–coconut–cashew mixture to a blender (or use an immersion blender). Add 50 ml water and blend to a smooth, thick paste. Return the paste to the pan.

Season the gravy

Over medium-low heat add ground coriander (1 tsp), ground cumin (1/2 tsp), garam masala (1 tsp), and crushed kasuri methi (1 tsp). Stir and cook the paste for 4–5 minutes, stirring to release aromas and to cook raw spice flavor out.

Incorporate cream and adjust texture

Stir in the ginger cream (or heavy cream) 60 ml and remaining 100 ml water (adjust for desired consistency). Simmer gently for 3–4 minutes. Taste and add salt (0.75 tsp) as needed.

Add grilled chicken

Add the grilled chicken pieces and any collected juices back into the gravy. Add the slit green chili. Simmer on low for 5–6 minutes so the chicken soaks up the flavors and the sauce coats the pieces.

Finish with butter & fresh herbs

Stir in remaining 1 tbs butter and chopped fresh coriander leaves (0.5 cup). Cook 1 more minute. If gravy is too thick, add up to 2–3 tbs hot water to loosen.

Garnish & Serve

Transfer Chicken Lababdar to a serving dish. Drizzle fresh cream (optional) and sprinkle the 2 tbs finely chopped coriander leaves on top. Serve hot with naan, roti, or steamed basmati rice.