Five or so years ago most curry fans visiting a
restaurant in UK would have been surprised to se a dish called
Chicken Lababdar on the menu. Now it is everywhere but how many
really know what it is as the dish you receive can often vary considerably.
Traditionally the dish is part of Andhra cuisine
and is said to originate from the Royal kitchens of Hyderabad.
According to cuisineindia.in, "Lababdar is a Hindi word that
means very soft, creamy and having good mouth feel".
According to Monish Gujral, owner of the Moti Mahal
group in India it is a derivative of the butter chicken invented by
his grandfather in 1948.
"Although my grand father didn't develop it,
its a derivative of butter chicken" he says . "The sauce is
a mixture of our Motimahal traditional butter Sauce and the brown
onion gravy with chopped capsicum and onions sauted with Tandoori
chicken ". This is one of Motimahals recipes
Recipe - Mutton(Lamb) Lababdar
Mutton(Lamb meat) - 300 grams
Ginger garlic paste- 4 Tbsp
Big Cardamon(Badi Elaichi)- 2 Nos
Small Cardamom( Chhoti Elaichi)- 3Nos
Laung (Clove)- 3 Nos
Javitri- 2 Nos
Dal Chini(Cinnamon)- 1 one inch stick
Curry leaf(Tez patta)-1No
Water - 600ml
Onion chopped- 150 gm
Capsicum(Shimla mirch)- 40 gm
Degi mirch- 2 gm
Salt to taste
White pepper- 4 gm
Kasturi methi- 2 gm
Green chilly chopped- 3gm
Butter- 25 gm
Cream- 100 ml
Place a heavy based wok on fire. Add oil and heat.
Add all the whole spices and stir for 2-3 minutes.
Stir in ginger -garlic paste and sauté for
2-3 minutes..Add Onion , stiring continuously . Add lamb and spices
cook for few minutes .
Add in the tomato puree and green chilies and stir
till oil leaves side.
Now add water and cover with a lid and cook foe
20-30 minutes , checking occasionally , till meat is tender and semi dry.
Add slices capsicum and sauté for 2- 3
minutes on high flame.Add butter and sauté till butter melts .
Now stir in cream and remove from fire .
Serve hot garnished with sliced green chilies.
Chicken Lababdar is the more usual offering in UK
restaurants resulting in a chicken tikka masala style, cream based
dish. It is a traditinal mughlai sauce, said to be made popular by
erstwhile mughal emperors of Delhi and is made from farm fresh
tomatoes, onions, capsicum, fresh cream and exotic Indian spices.
2 tbsp vegetable oil
2 medium onions, grated
1 tsp cumin seeds
2 tbsp tomato paste
1 tin (400g) chopped tomatoes
1/2 tsp cumin seeds, ground
1/2 tsp fenugreek (methi) seeds, ground
1 tsp garam masala
1 tsp chili powder
500g chicken fillets, cut into bite-sized pieces
1/2 cup cream
3 tbsp butter
salt, to taste
chopped tomatoes, optional
handful of chopped coriander, optional
1. Heat oil in a large saucepan over medium-high
heat. Add onions and cumin seeds and fry for a minute or two until
fragrant, then add tomato paste and tinned tomatoes.
2. Cook for 6 - 7 minutes to reduce and thicken
slightly, then add ground cumin, fenugreek, garam masala and chilli
powder. Stir through before adding the chicken pieces. Cover and
allow to cook for 5 minutes, then turn heat down and allow to cook
for a further 5 - 7 minutes or until chicken is cooked through.
3. Stir cream and butter through, allowing the
butter to melt. Season to taste with salt and serve warm, topped with
chopped tomatoes and coriander.