The rich and varied variety of Indian food, Mughlai chicken Lababdar can be seen as a tribute to the lavishness and elegance of Mughal cuisine. This legendary dish, which has its roots deeply in the kitchens of royal families that were part of the Mughal Empire, has risen above the boundaries of time and place to become a cult element of Indian food culture. In addition to being an exquisite culinary delight, Mughlai Chicken Lababdar is an emblem of grandeur from the past and the art of mixing spice and spices as well as the luscious tapestry of Indian flavors.
Chicken Lababdar: The Regal Delight dating back to the Mughal Era
The title “Mughlai Chicken Lababdar” evokes pictures of succulent pieces of chicken simmered in a delicious tomato-based gravy infused with aromatic spices as well as garnished with fresh herbs. This dish embodies what is the core of Mughal food, in which the combination of spicy flavours and exquisite cooking techniques was aroused with majesty. Every bite of Mughlai Chicken Lababdar carries within it a legacy of Mughal rulers who embraced the pleasures of eating.
In the end, Mughlai Chicken Lababdar is an ode to lavishness and sophistication. The juicy chicken that has been cooked in a rich gravy is an example of the art of slow cooking as well as the addition of fragrant spices such as cloves, cardamom, and saffron. The creamy tomato sauce marries with the intense flavor of the spices to create an aroma that is well-balanced and rich. This complex combination of flavors is evidence of the expertise needed to create the best Mughlai Chicken Lababdar.
Mughlai Chicken Lababdar is more than just a meal It’s also a sign of royal tradition and gastronomic quality. It is a reminder of an era when Emperors and nobles ate lavish dinners and when the food and cooking arts were revered. It is still served to be enjoyed in households and in restaurants to pay homage to the past.
The international popularity that is Mughlai Chicken Lababdar is a testimony to its versatility and global fascination with Indian tastes. It has transcended the boundaries of geography and has found its way onto food menus in Indian eateries and on those who love exquisite eating. Its appeal lies not just in its flavor but in its capacity to take diners away to the extravagant banquets that were served at the Mughal court.
In a time where cuisine tends to emphasize the fusion of flavors and new ideas, Mughlai Chicken Lababdar stands as an old-fashioned classic. It represents the notion that a great meal doesn’t require expensive ingredients or complicated recipes; it just requires an understanding of the flavors and respect for the culinary traditions. Every bite, Mughlai Chicken Lababdar invites us to appreciate the art of Mughal dishes, and the complexity of Indian tastes, and enjoy food that captures the spirit of an era. time.
Chicken Lababdar Recipe
Mughlai chicken Lababdar is much more than a food item; it’s an entire food masterpiece that is a celebration of history as well as the common love for strong and smoky flavor. The best way to enjoy Mughlai Chicken Lababdar, you go on a culinary adventure that goes beyond time, provides an experience of the Mughal tradition, and enables the diners to experience a royal dining experience that was once a part of the past.
Let us now chek the chicken lababdar recipe:
For 1st Marination
- 750 grams Chicken (thighs and drumsticks)
- 1/2 tbsp Degi Red Chilli Powder degi lal mirch
- 1/2 tsp Turmeric Powder haldi powder
- Salt to taste namak
- 1 tsp Lemon Juice nimboo ka ras
- 1 tsp Oil Tel
For 2nd Marination
- 2 tbsp Curd Beaten dahi
- 1 tbsp Gram Flour besan
For Chicken Lababdaar Masala
- 1 pc Mace Javitri
- 4 pcs Green Cardamom elaichi
- 4 pcs Cloves Laung
- 1 tsp Sahi Jeera
- 1/4 inch Cinnamon Stick Dalchini
- Salt to taste
- 9-10 pcs Black Peppercorns kali mirch k daane
For Chicken Lababdaar Gravy
- 1 tbsp Oil
- 3 tbsp Clarified Butter ghee
- 1 pc Bay Leaf Tejpatta
- 1/2 inch Cinnamon Stick dalchini
- 3 pc Cloves laung
- 1 1/2 tsp Coriander Powder dhania powder
- Salt to taste
- 6 pcs Black Peppercorns kali mirch k daane
- Prepared Ginger-garlic paste adrakh lehsun ka paste
- 2 pcs Onion (medium size, roughly rough) pyaz halka baarik kata hua
- 5 pcs Tomato (medium size, roughly chopped) tamatar halka baarik kata hua
- 1 tsp Degi Red Chilli Powder degi lal mirch
- 2 cups Water paani
- 6-8 pcs Cashew Nuts kaju
For Ginger-Garlic Paste
- 1 inch Ginger (peeled, roughly chopped) adrakh chil k kaat ke baarik
- 6-7 pcs Garlic cloves lehsun ki kali
For Grilling Chicken
- 1 tbsp Oil
- 1/2 inch Ginger (julienne cut) adrakh ko patla lamba kaat le
- Coriander Sprig
- Green Chillies (chopped) hari mirch baarik kata hua
- prepared chicken lababdar Spices baarik pisa hua masala
Process For 1st Marination
- In a mixing bowl, add chicken drumsticks and thighs. Now add degi red chilli powder, turmeric powder, salt to taste, lemon juice, ginger-garlic paste, oil and mix everything well. Marinate it for about 15-20 minutes.
Process for Making Lababdar Masala (Spices)
- In a pan, add mace, green cardamom, cloves clo, shahi jeera, cinnamon sticks and salt. Roast the whole spices for 20-30 seconds or until fragrant. Then add black pepper corns.
Process For Making Ginger-Garlic Paste
- In a mixer grinder, add ginger and garlic. Make a coarse mixture. Keep it aside for further use.
Process For Making Lababdar Gravy
- In a sauce pan, add ghee and oil. Once its hot, add bay leaf, cinnamon sticks, black pepper corns, cloves and cinnamon sticks.
- Now add prepared ginger-garlic paste and onions. Saute for 10-15 seconds.
- Then add tomato, degi red chilli powder, coriander powder. Mix it well.
- Now add water, salt to taste and cashew nuts. Let it boil for 12-14 minutes. Let it cool down.
- Remove all whole spices from gravy and grind it into a smooth gravy. Keep aside for further use.
Process For 2nd Marination
- In the marinated chicken add curd and besan. Keep it aside for further use.
Process For Grilling Marinated Chicken
- In a grilling pan, add oil. Once its hot, add marinated chicken pieces. Grill them both sides or untill cooked.
Process For Making Chicken Lababdaar
- In a sauce pot, add butter, once its little hot, add onions. Saute it till translucent.
- Now add coriander powder, degi red chilli powder and tomatoes.Saute well.
- Add prepared gravy, grilled chicken and fresh cream and salt to taste. Cook on a medium heat for about 5 minutes.
- Then add prepared lababdar masala, crushed black pepper corns and pinch of sugar.
- Garnish it will julienne ginger, coriander sprigs and chopped green chillies and sprinkle a pinch of lababdaar masala.Serve hot.
Also see: Saag Meat Recipe