Lababdar Hyderabadi Murgh

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Creamy chicken curry from the royal kitchen of Hyderabad
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Votes: 3
Rating: 4
You:
Rate this recipe!
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless Chicken - 1 Kg
  • Groundnut oil - 2 tbsp
  • Red onions(finely chopped) - 350 gms
  • Ginger garlic paste - 3 tbsp
  • Tomatoes(chopped) - 650 gms
  • Ghee - 100 gms
  • Red chilly powder - 2 tbsp
  • Coriander powder - 1 tbsp
  • Salt(As reqd) -
  • Kasturi methi - 1 tbsp
  • Garam masala powder - 2 tbsp
  • Fresh cream - 250 ml
  • Cashew nut paste - 75 gms
  • Fried onion paste(Heat groundnut oil in a pan and fry sliced onion till golden brown and blend to fine paste) - 2 tbsp
  • Yogurt - 50 ml
  • Coriander leaves (to garnish, chopped) -
  • Fresh cream - 250 ml
  • Cashew nut paste - 75 gms
  • Fried onion paste - 2 Tbsp
  • Yogurt - 50 ml
Cuisine Andhra
Prep Time 30 minutes
Servings
people
Ingredients
  • Boneless Chicken - 1 Kg
  • Groundnut oil - 2 tbsp
  • Red onions(finely chopped) - 350 gms
  • Ginger garlic paste - 3 tbsp
  • Tomatoes(chopped) - 650 gms
  • Ghee - 100 gms
  • Red chilly powder - 2 tbsp
  • Coriander powder - 1 tbsp
  • Salt(As reqd) -
  • Kasturi methi - 1 tbsp
  • Garam masala powder - 2 tbsp
  • Fresh cream - 250 ml
  • Cashew nut paste - 75 gms
  • Fried onion paste(Heat groundnut oil in a pan and fry sliced onion till golden brown and blend to fine paste) - 2 tbsp
  • Yogurt - 50 ml
  • Coriander leaves (to garnish, chopped) -
  • Fresh cream - 250 ml
  • Cashew nut paste - 75 gms
  • Fried onion paste - 2 Tbsp
  • Yogurt - 50 ml
Votes: 3
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a pan on a low heat.
  2. Add the finely chopped red onion, ginger and garlic paste and saute well until the onions are golden brown.
  3. Add the chopped tomatoes and saute well.
  4. Add coriander powder, chilly powder & methi powder.
  5. Add ghee and fry well for 25 minutes.
  6. Add chicken pieces and cook well.
  7. Add salt and the garam masala powder.
  8. When the curry is almost ready, in a bowl fold together the fresh cream, cashew nut paste, onion paste and yogurt.
  9. Mix into the curry and garnish with chopped coriander leaves.
  10. :- Lababdar Hyderabadi Murgh is ready!!! :- Enjoy eating Lababdar Hyderabadi Murgh!!
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3 comments

curryadmin
teena September 23, 2012 - 10:00 am

Thanxs for the good recipe and the result is awesome..

Reply
curryadmin
Mary Ann May 10, 2013 - 6:23 pm

Awesome! looking forward for more recipes from Chef Sridhar

Reply
curryadmin
Cynthia Peters May 11, 2013 - 5:39 am

Thank you for this great recipe. My friends from Dubai enjoyed it. Simply delicious.

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