Wednesday, March 23, 2011

Chicken Lababdar

Using Indian Kitchen Food as a guide, tried to make Chicken Lababdar, my newly favorite tomato-based non-spicy Indian dish.

* chicken
* oil
* onions
* tomato (lots)
* shredded ginger - 1 tbsp
* garlic
* garam masala - 1 tsp
* kasoori methi - 1/2 tsp
* fresh cream - 50 gm
* salt
* chopped coriander - few

The first step was to cut up the onion, tomato, garlic, and ginger and the mix it all together.  Also, some chicken should be cut up and left on the side for now.

With a little oil and water from the tomatoes, it cooked and boiled into a soupy substance.  There are two versions, a spicy (top) and non-spicy (bottom).

Once you can't really tell the tomatoes apart from the onions, it's time to add in the chicken.  Cover and let simmer for about 10 minutes for the chicken to cook.  This is also a time to add in any necessary spices, but really, they aren't necessary... right... Salt is ok.

No need for a stick of butter... Just a little cream, maybe 50 ml is sufficient.

A bit too much cream (left) perhaps (100 ml)... All the cream is mixed (right).

This Indian bread is yummy... (bought outside for about 1 QR...) and freshly made minutes before.

Really good and not spicy at all!

No comments:

Post a Comment