Murgh (Chicken) Lababdar: A Fusion of Indian, Asian and Continental Flavours

Not many Indian chicken dishes use veggies in it. Although, things like bell peppers are very commonly used in Asian chicken recipes. Therefore, I see this dish as a fusion of Asian veggies, Indian spices and Continental cheese. I like fusion food when it does not create much confusion, and this one surely doesn't. It simply allows you to try something exciting and different. It has a dominant Indian flavour with the hint of the others. Try it in your kitchen following these easy steps.

Chicken lovers should also try my recipes of Kadai Chicken , Chicken Stroganoff , Chicken Enchiladas , Chicken in Thai Green Curry .

Murgh Lababdar

INGREDIENTS:

Chicken (boneless): 1 lb/ 500 gms
Egg: 1
Corn flour: 1/2 cup
Black pepper powder: 1 tsp
Onions (finely chopped): 1 cup
Red and green bell peppers: 1 each
Tomato (chopped) 1/2 cup
Red chilli powder: 2 tsp
Green cardamoms: 4
Turmeric powder: 1 tsp
Cumin powder: 1 1/2 tsp
Ginger-garlic paste: 2 tsp
Tomato puree: 1/2 cup
Tomato ketchup: 1 tbsp
Honey: 2 tsp
Cream cheese: 1 cup (you can also use grated cheddar cheese)
Oil for deep frying
Salt to taste

PROCEDURE:

Marinate the chicken pieces with salt, black pepper powder, corn flour and egg for 15 to 20 mins.

Deep fry the chicken till golden brown and keep it aside.

Heat oil (2 tbsp) in another pan and saute the green cardamoms, onions and ginger-garlic paste in it for 3 to 4 mins.

Now add the turmeric powder, cumin powder, red chilli powder, chopped tomatoes, tomato puree and tomato ketchup and cook till oil starts to separate from the masala. The tomatoes three ways really add to the texture and taste.

Add a cup of water and let the sauce come to a boil. Then add the honey, bell peppers and chicken. Mix well and let it cook for 2 to 3 minutes.

Finally, add the cream cheese to it. Cook till the cheese is well incorporated into the sauce. Check for seasoning.

Serve it with roti, parantha or naan.

Photographs by Swakshar Ghosh.