Chicken Lababdar

CHICKEN LABABDAR

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka(5 pieces)	5	Pieces
2	Refined Oil	1	Tspn
3	Ginger garlic paste	50	gm
4	Fine chopped onion	1	no
5	Fine chopped tomatoes	3	no
6	Kasoori methi	10	gm
7	Green Chilly	5	no’s
8	Fresh cream	25	ml
9	Soaked Cashewnut(broken)	25	gm
9	Salt	To	taste
10	Coriander leaves	1	bunch

METHOD:

* Heat oil in a frying pan. Add cumin seeds, crushed coriander seeds. Once cumin seeds start cracking adds fine chopped onions, sauté it for 3-4 minutes.  

* Add ginger garlic paste and sauté in a medium flame for 2-3 minutes until it turns in to golden brown in colour.

* Add tomatoes, Kashmir chili powder, turmeric powder, Broken soaked Cashewnut, mix it thoroughly.

* Add ½ cup of water and put in simmer for at least 10 minutes.

* Remove from the flame and allow it to cool down, then blend in a mixer and make a smooth tomato puree and keep a side.

* Heat oil in a frying pan, add fine chopped garlic sauté it until golden brown in colour. Add chilli powder and cook it for 5-7seconds so that you can get a good colour, add one cup of water.

* Add Chicken tikka and boil it for 2-3 minutes so that Chicken tikka gets fully cooked from inside.

* Now add the smooth tomato puree, and season it with salt. Add Kasoori methi and garam masala, and fresh cream, mix it thoroughly and cook in a medium flame for 2 minutes.

* Garnish it with coriander leaf, tomato wedges and fresh cream (as shown in the picture), serve hot with Indian bread.

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