Chicken Lababdar.

An easy recipe and the sauce can be made a day in advance.


  • 4 skinless, boneless chicken breasts
  • 1/3 cup vegetable or peanut oil
  • 3 tsp cumin seeds
  • 2 cups onion, finely chopped so almost grated
  • 1 jar of passata
  • 3 tsp Indian hot chili powder
  • 3 tsp garam masala
  • 3 tsp ground cumin
  • 3 tsp kasoori methi
  • 1 1/2 cups whipping cream
  • 1/2 cup butter

Now Cook:

1. Heat the oil in a pan and add onion and cumin seeds. Cook till brown - about 10 minutes stirring occasionally.

2. Add the passata and cook for another 10 minutes.

3. Add the cumin powder, garam masala and kasoori methi. Cook for another 5 minutes on low heat

4. Melt the butter and stir into the whipping cream. Turn up heat to medium, add to sauce and stir. Taste and if needed, add more hot chili powder to taste.

5. Cut the chicken into bite sized pieces and cook in a preheated oven at 375 until done (about 20 minutes). Remove and put in a bowl and pat dry to remove any grease.

7. Add chicken to lababdar and heat.

8. Serve over rice with naan. Garnish with shredded ginger, chopped coriander and sliced tomato if desired