Murgh Lababdar | How to make Murgh Lababdar

By Bishakha Kumari Saxena  |  23rd Jan 2017  |  
4 from 1 review Rate It!
  • Murgh Lababdar, How to make Murgh Lababdar
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About Murgh Lababdar Recipe

This recipe is taken from Sanjeev Kapoor's cook book of curries. This is an excellent dish to be served with rotis or pulaos.

Murgh Lababdar is a delicious dish which is liked by people of all age groups. Murgh Lababdar by Bishakha Kumari Saxena has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Murgh Lababdar at many restaurants and you can also prepare this at home. This authentic and mouthwatering Murgh Lababdar takes 120 minutes for the preparation and 40 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Murgh Lababdar is a good option for you. The flavour of Murgh Lababdar is tempting and you will enjoy each bite of this. Try this Murgh Lababdar on weekends and impress your family and friends. You can comment and rate the Murgh Lababdar recipe on the page below.

Murgh Lababdar

Ingredients to make Murgh Lababdar

  • chicken cut into 16 pieces [400 grams]
  • ginger paste1 1/2 teaspoons
  • garlic paste 3 teaspoons
  • Kashmiri red chillies paste3 tablespoons
  • salt to taste
  • Black salt (kala namak)1/2 teaspoon
  • turmeric powder 1/2 teaspoon
  • yogurt 2 tablespoons
  • Garam masala powder 1/2 teaspoon
  • Carom seeds (ajwain)1/4 teaspoon
  • lemon juice 3 + 1/2 teaspoons
  • gram flour (besan)1/2 tablespoon
  • red chillies crushed 1/2 teaspoon
  • oil 3 tablespoons
  • onions 4 medium
  • oil 5 tablespoons
  • Green capsicums cut into 1 inch pieces 2 medium
  • tomatoes deSeeded and cut into 1 inch pieces - 4 medium
  • ginger chopped1 1/2 inch piece
  • garlic cloves chopped 10
  • coriander powder 1 teaspoon
  • turmeric powder a pinch
  • tomato puree 1/2 cup
  • Khoya/mawa grated1/4 cup
  • salt to taste
  • red chilli powder 1/2 teaspoon
  • Green cardamom powder 1/4 teaspoon
  • Dried fenugreek leaves (kasoori methi) powdered 1/2 teaspoon
  • Fresh cream 2 tablespoons

How to make Murgh Lababdar

  1. Place chicken in a bowl, add ginger paste, garlic paste, Kashmir red chilli paste, salt, black salt, turmeric powder, yogurt, garam masala powder, carom seeds, lemon juice, gram flour, crushed red chillies and mix well. Let them marinate for 1-2 hours.
  2. Heat oil in a flat non stick pan, add the chicken pieces and cook for 3-4 minutes on high heat. Reduce heat and cook.
  3. For gravy, chop 2 onions in a chopper. Cube the remaining 2 and separate layers. Cut green capsicums into 1 inch pieces. Halve and remove seeds of 2 tomatoes and cut them into 1 inch pieces.
  4. Heat 3 tbsps oil in another non stick pan, add cubed onion layers, capsicums and tomatoes and saute for 2-3 minutes. Transfer into a bowl.
  5. Turn over the chicken pieces in the first pan and let the other side cook. Heat 2 tbsps oil in the second pan and add cumin seeds. When they begin to change colour add chopped onions and saute.
  6. Grind remaining tomatoes. Add garlic and ginger to the pan and saute. Add freshly ground tomatoes and continue to saute.
  7. Add coriander powder, a pinch of turmeric powder and saute for a minute. Add tomato puree and mix. Add khoya and mix and saute for a few minutes.
  8. Add salt, red chilli powder, green cardamom powder, kasoori methi and mix and continue to saute till oil begins to separate. Add chicken pieces and mix. Add fresh cream.

Reviews for Murgh Lababdar (1)

Sreemoyee Bhattacharjeea year ago

the recipe sounds delicious but please write the ingredients , one in each tab in the app, from next time. thank you

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