Chicken has no flavour of its own and that’s what makes it a perfect protein to try on different flavours. It just takes in any flavour so well and coming out different and yum ….always. I love Chicken and love experimenting new recipes with it. My latest addition to experimental extravaganza is Lababdar Murg. A rich creamy gravy ..with loads of whole spices and subtle flavour of garlic and ginger makes it tempting. This dish is quick and easy to make…all you need is chicken in your fridge rest of the ingredients are always available.
Ingredients : 500 g of chicken pieces (with Bone), 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon fresh lemon juice, 2 teaspoons black pepper powder, 1 cup fresh yoghurt, 1 teaspoon cardamom powder, Salt to taste, 2 to 3 cloves, 2 to 3 green cardamom, 1 cinnamon , few black peppercorns,1 cup onion paste,1 teaspoon fenugreek powder(kasuri methi), 1 cup of fresh cream , 1 cup of milk, Oil for cooking, 1 teaspoon garam masala.
Servings : 4
Method : To marinate chicken add in yoghurt , ginger and garlic paste, salt , 1 teaspoon black pepper powder, lemon juice, cardamom powder into the bowl of raw chicken and keep it aside for an hour.
Once marinated, heat oil in pan (You may use ghee or butter too ) and stir in all the whole spices and sauté for a minute in low flame. Add in onion paste into the pan and saute until it separates oil. Add in salt , 1/2 a tespoon garam masala and marinateed chicken. saute the chicken on high flame for 2 minutes and then cook it for more 10 minutes on low flame covering the pan with a lid. Once the chicken is tender add in fresh cream and black pepper powder, Milk and fenugreek powder. cook it with lid open for about 3 to 4 minutes until the gravy becomes thick and lustrous. Add in garam masala and keep it off the flame covered. Garnish it with green chillies and serve hot. This chicken is rich in taste and mild in hotness.