Family & Kids

Murgh Labaabdaar - Recipe

Serves 2, takes an hour to prepare



250 grams chicken

2-4 tbsp oil

1/2 tsp ground back pepper

1/3 tsp red chilli powder

1/2 tsp dhanya powder

1/3 tsp ground green cardamom

1/2 tsp salt

1/5 tsp turmeric powder

1/3 tbsp honey

3 strong green chillie, chopped

1/3 cup sliced onions

1 tomato, cut in thin rings, or, finely chopped

1/2 tomato paste

1/3 tomato ketchup

1 1/2 tbsp flour (aata or maida)

100 grams grated cheddar cheese

2/3 tbsp kasuri methi

2/3 to 1 cup fresh cream

1 1/2 tbsp or more fresh coriander, chopped


Heat oil in a pan. Once hot, put in the chicken pieces and turn the flame to medium, add the ingredients till onion, let the color of the chicken change. Turn the heat to low, cover the chicken until slightly cooked. About 15 minutes. Stir carefully as to not break the chicken pieces, add the tomato ingredients and the flour, cook on low heat and let meat incorporate the spices. Cover and cook for another 25 minutes. Add the grated cheese and stir well, if the gravy is too thick and is sticking to the bottom of the pan, add 1/3 cup of milk and stir till mixed. Add the kasuri methi. Do not mix.

Right before serving, take the pan off the flame and stir in the fresh cream till evenly blended in the gravy. Don't add the cream while still on the flame. Check for the salt-spice balance and adjust accordingly. Sprinkle the coriander. Serve with naan or rice.

Aaliya Khan