Draft:Chicken Lababdar

Chicken Lababdar (also known as Murgh Lababdar) is a rich and creamy North Indian chicken curry originating from Mughlai cuisine. It features tender chicken pieces in a luxurious tomato-based gravy enriched with onions, cashews, cream, and aromatic spices. The dish is popular in Indian restaurants and is often compared to butter chicken for its similar creamy texture and flavor profile.

The name "Lababdar" derives from a Hindi-Urdu term meaning "extremely desirable" or "one that evokes a strong craving," reflecting the dish's indulgent and tempting qualities.

Description

Chicken Lababdar is characterized by its silky, velvety gravy that balances tanginess from tomatoes, mild heat from spices, and richness from cream and butter. It is typically milder and less sweet than butter chicken, with some variations incorporating cashews for nuttiness or grated paneer for extra creaminess. The curry has a vibrant orange-red color from tomatoes and Kashmiri red chili powder. It is commonly served with Indian breads such as naan, roti, or paratha, and pairs well with rice or jeera rice.

History and origins

Chicken Lababdar is part of the Mughlai culinary tradition, which blends Central Asian and Indian influences introduced during the Mughal Empire. While its exact origins are not well-documented, it is considered a modern restaurant-style dish that evolved from classic Mughlai gravies. Some sources trace its roots to North Indian (particularly Punjabi) adaptations of royal Mughal recipes.

It gained popularity in Indian restaurants as a richer alternative to butter chicken, which was invented in the 1950s at Moti Mahal in Delhi. Chicken Lababdar is often described as a "butter chicken with a twist," potentially developed as a competitor dish in restaurant menus.

Preparation

The dish typically involves marinating boneless chicken (or chicken tikka) in yogurt and spices, then cooking it in a gravy made by sautéing or boiling onions, tomatoes, ginger-garlic, and cashews, which are blended into a smooth paste. Whole spices like cumin, cardamom, and bay leaves are tempered, followed by ground spices such as coriander, red chili, and garam masala. The gravy is finished with butter, cream, and kasuri methi (dried fenugreek leaves) for aroma.

Variations may include grilled chicken tikka for a smokier flavor or added cheese in restaurant versions for extra richness.

Comparison with Butter Chicken

Chicken Lababdar shares similarities with butter chicken (murgh makhani), including a tomato-cream base and tender chicken.

Key differences include:

1. Lababdar is often spicier and less sweet (no added honey or sugar in many recipes).
2. It may incorporate cashews more prominently for nuttiness.
3. Preparation is sometimes simpler, using boiled and blended onions rather than prolonged sautéing.

Both dishes exemplify the creamy, indulgent style of North Indian curries.

Citations

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Categories:

• Indian cuisine