Labbadaar Recipe
A Mughlai style dish with onion & creamy tomato sauce.
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Ingredients
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For the Onion-Cream Tomato Sauce
For the Spices & Seasoning
For Protein & Finish (optional — choose one)
Optional Garnish
Method
Prepare & Sauté Aromatics
- 1
- 2
Brown the onions
Add the thinly sliced onions and a pinch of salt. Sauté on medium-low heat, stirring frequently, until deep golden brown and caramelized, about 18–22 minutes. If onions start to stick, add a tablespoon of water and deglaze.
- 3
Add ginger-garlic
Stir in the ginger-garlic paste and cook 2–3 minutes until the raw smell disappears and the mixture is lightly browned.
Build the Tomato-Cream Sauce
- 4
Add tomatoes & ground spices
Add the chopped tomatoes, ground coriander, ground cumin, turmeric, Kashmiri chili powder, and salt. Cook on medium heat, stirring occasionally, until tomatoes break down and oil begins to separate, about 8–10 minutes.
- 5
Simmer to blend
Pour in the water or stock and bring to a gentle simmer. Cover partially and cook 6–8 minutes to let flavors marry and the sauce slightly reduce.
- 6
Finish with cream and yogurt
Lower the heat. Stir in the heavy cream and whisked yogurt gradually, then simmer 2–3 minutes on low, stirring so the sauce remains smooth and does not curdle. Taste and adjust salt and pepper.
Cook the Protein (or Paneer) and Finish
- 7
Marinate protein (if using)
If using chicken, toss the cubed chicken thighs with lemon juice, 0.5 tsp salt and 0.25 tsp black pepper. Let rest 10–15 minutes while sauce develops. If using paneer, lightly toss with a pinch of salt and turmeric.
- 8
Brown the protein
Push the sauce to the edges and add the cubed protein to the center (or use a separate pan). Cook chicken on medium-high for 3–4 minutes per side until lightly browned (it will finish cooking in the sauce). For paneer, sear sides until golden, about 2–3 minutes per side.
- 9
Simmer together
Stir the browned protein into the sauce, making sure pieces are coated. Add kasuri methi by crushing it between your palms and sprinkle over the sauce. Cover and simmer on low for 8–12 minutes for chicken (5 minutes for paneer) until cooked through and flavors meld. Add butter (optional) and stir until melted.
- 10
Finish and garnish
Stir in chopped cilantro, adjust seasoning with additional lemon juice or salt as needed. Drizzle extra cream and sprinkle toasted nuts before serving.