This is one of my favourite Indian dishes to make at home. The sauce is rich, creamy and deeply spiced without being overly hot.
The best part is that the sauce can be made a day in advance, making it a great dinner-party recipe. Serve it over rice with warm naan and plenty of sauce.
Ingredients
- 4 skinless, boneless chicken breasts
- 1/3 cup vegetable or peanut oil
- 3 tsp cumin seeds
- 2 cups onion, finely chopped
- 1 jar 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
Method
Heat the oil in a large pan and add the onions and cumin seeds. Cook until the onions are nicely browned, about 10 minutes, stirring occasionally.
Add the passata and cook for another 10 minutes.
Stir in the ground cumin, garam masala and kasoori methi. Reduce the heat slightly and cook for another 5 minutes.
Melt the butter and stir it into the whipping cream. Increase the heat to medium, add the cream mixture to the sauce and stir well.
Taste and add additional Indian chili powder if you would like more heat.
Cut the chicken into bite-sized pieces and cook in a preheated 375°F oven until done, about 20 minutes.
Remove the chicken and pat dry to remove any excess grease.
Add the chicken to the Lababdar sauce and heat through.
Serve over rice with warm naan.
Garnish with shredded ginger, chopped coriander and sliced tomato, if desired.
