🍗 Chicken Lababdar – Yellow Gravy Version (Serves 4)

🔶 Key Features:

• Rich yellow gravy with cashew-yogurt-cream base

• Slight sweetness balanced with garam spices

• Aromatic finish with kasuri methi and butter

 Ingredients:

For Chicken:

• Chicken (boneless thigh preferred) – 500 g

• Ginger-garlic paste – 1 tbsp

• Turmeric – 1/2 tsp

• Lemon juice – 1 tbsp

• Salt – to taste

• Mustard oil – 1 tbsp (for searing)

For Yellow Gravy Base:

(You can use a pre-made yellow gravy base or prepare from scratch as below)

• Onion (sliced) – 2 medium

• Cashews – 12

• Green cardamom – 3

• Cloves – 3

• Cinnamon – 1 inch

• Ginger-garlic paste – 1 tbsp

• Turmeric – 1/2 tsp

• Yellow chili powder – 1 tsp (or degi mirch + white pepper)

• Coriander powder – 1 tsp

• Whisked curd – 1/2 cup

• Fresh cream – 2 tbsp

• Salt – to taste

• Butter – 1 tbsp

• Kasuri methi – 1 tsp (crushed)

• Optional: saffron milk or kewra water – 1 tsp

🧑‍🍳 Step-by-Step Process

1. Marinate & Cook Chicken:

• Marinate chicken in lemon juice, ginger-garlic paste, turmeric, and salt for 30 mins.

• Heat oil or butter, sear chicken till golden. Remove and set aside.

2. Make Yellow Gravy Base (or use ready-made):

• Heat oil, sauté whole spices (cardamom, cloves, cinnamon).

• Add sliced onions, cook till golden brown.

• Add cashews, then ginger-garlic paste.

• Once slightly cooled, grind to smooth paste.

• Return paste to pan, cook for 2–3 mins. Add turmeric, chili, coriander powder.

• Add whisked curd slowly, stir continuously. Cook till oil separates.

3. Finish the Lababdar Gravy:

• Add seared chicken to gravy. Mix and simmer with 1/2 cup hot water.

• Cook 8–10 minutes until chicken is tender.

• Stir in cream, butter, and kasuri methi.

• Add saffron milk or kewra water for royal touch.

🌿 Garnish With:

• Juliennes of ginger

• Dot of fresh cream or butter

• Fried cashews or golden onion flakes (optional)

🫓 Serve With:

• Roomali roti, garlic naan, or ghee rice

 Optional Shortcuts for QSR:

If using ready yellow gravy base, simply:

1. Sear marinated chicken.

2. Heat yellow gravy base with butter + 1 tsp ginger-garlic paste.

3. Add chicken, simmer 5–6 mins.

4. Finish with cream, kasuri methi, and optional saffron/kewra.