Murgh Lababdar with Jeera Rice and Kachumber

Name: Murgh Lababdar with Jeera Rice and Kachumber
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 7 servings
Cuisine: Indian
Ingredients: 2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces); 0.5 cup plain yogurt; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 teaspoon red chili powder; 1 teaspoon ground turmeric; 0.25 cup unsalted butter; 2 tablespoon olive oil; 2 yellow onions (finely chopped); 2 bay leaves; 6 green cardamom pods; 1 can crushed tomatoes; 0.5 cup raw cashews (soaked in warm water for 20 minutes, then drained); 0.5 cup heavy cream; 1 tablespoon sugar; 1 teaspoon garam masala; 1 tablespoon dried fenugreek leaves (crushed between palms); 1.5 teaspoon salt; 2 cup basmati rice (uncooked); 1 tablespoon cumin seeds; 1 cucumber (diced); 3 Roma tomatoes (diced); 0.5 red onion (finely chopped); 0.25 cup fresh cilantro (chopped, for garnish); 2 tablespoon lemon juice

A luxuriously creamy and tangy chicken curry made with tender chicken in a rich tomato-cashew gravy, served alongside aromatic cumin-infused basmati rice and a refreshing Indian-style cucumber and tomato salad.

Prep: 40 min
Cook: 1 hr 15 min
Total: 1 hr 55 min
Servings: 7
Cuisine: Indian
Difficulty: Hard
Cost: $3.58/serving

Dietary

Egg-Free
High-Protein

Ingredients

2 pound chicken thigh (boneless, skinless, cut into 1.5-inch pieces)
0.5 cup plain yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chili powder
1 teaspoon ground turmeric
0.25 cup unsalted butter
2 tablespoon olive oil
2 yellow onions (finely chopped)
2 bay leaves
6 green cardamom pods
1 can crushed tomatoes
0.5 cup raw cashews (soaked in warm water for 20 minutes, then drained)
0.5 cup heavy cream
1 tablespoon sugar
1 teaspoon garam masala
1 tablespoon dried fenugreek leaves (crushed between palms)
1.5 teaspoon salt
2 cup basmati rice (uncooked)
1 tablespoon cumin seeds
1 cucumber (diced)
3 Roma tomatoes (diced)
0.5 red onion (finely chopped)
0.25 cup fresh cilantro (chopped, for garnish)
2 tablespoon lemon juice

Instructions

Marinate the chicken: In a bowl, combine the chicken thigh pieces with 1/2 cup plain yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon red chili powder, 1 teaspoon ground turmeric, and 1/2 teaspoon salt. Mix well and set aside for at least 30 minutes, or refrigerate for up to 2 hours.
Start the curry base: Heat 1/4 cup unsalted butter and 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add 2 finely chopped yellow onions and sauté until softened and golden brown, about 10-12 minutes. Add 2 bay leaves and 6 green cardamom pods, sauté for 30 seconds until fragrant.
Add tomatoes and cashews: Stir in 1 (28 ounce) can crushed tomatoes. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have reduced slightly and oil starts to separate. Meanwhile, blend the 1/2 cup soaked raw cashews with 1/4 cup water to form a smooth paste.
Combine and simmer: Add the marinated chicken to the pot. Cook for 5-7 minutes until the chicken is lightly seared. Stir in the cashew paste. Add 1/2 cup heavy cream, 1 tablespoon sugar, 1 teaspoon garam masala, and 1 tablespoon dried fenugreek leaves (crushed between your palms). Mix well. Bring to a gentle simmer, cover, and cook for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally. Adjust salt to taste.
Prepare Jeera Rice: While the curry simmers, wash 2 cups basmati rice thoroughly until the water runs clear. Soak for 20 minutes, then drain. In a medium pot, heat 1 tablespoon Ghee (optional, or use a teaspoon of oil). Add 1 tablespoon cumin seeds and let them sizzle for 30 seconds until fragrant. Add the drained rice and 3 1/2 cups water, along with 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork.
Make Kachumber Salad: In a small bowl, combine 1 large diced cucumber, 3 diced Roma tomatoes, and 0.5 finely chopped red onion. Squeeze in 2 tablespoons lemon juice and sprinkle with a pinch of salt and black pepper (optional). Toss gently.
Serve: Ladle the hot Murgh Lababdar over the Jeera Rice. Serve immediately with the refreshing Kachumber salad. Garnish the curry with fresh cilantro if desired.

Notes

Soaking the cashews helps achieve a smoother, creamier gravy. Be careful not to overcook the chicken once the cashews and cream are added to prevent it from drying out. A sprinkle of fresh cilantro adds brightness.

Nutrition (per serving)

Calories: 647
Protein: 36 g
Carbohydrates: 67.4 g
Fat: 27.4 g
Fiber: 4 g
Sodium: 988 mg
Saturated Fat: 11.3 g
Sugar: 16.2 g
Cholesterol: 152 mg