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Indian Chicken Lababdar | Creamy with Paneer in 25 Min
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25 min
Quick
Gurkerl Küche
Zartes Hendlbrustfilet trifft auf eine samtige Mughlai-Sauce aus Paradeisern, Zwiebeln und feinem Cashewmus. Veredelt mit geriebenem Paneer und Schlagobers entfaltet dieses nordindische Pfannengericht ein wunderbar cremiges Aroma. Serviert mit duftendem Basmatireis – in nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation
Rinse the basmati rice thoroughly under cold water and cook in lightly salted water according to the packet instructions for approx. 12 minutes until done. Then keep warm.
Pat the chicken breast dry and cut into approx. 2–3 cm cubes. Finely chop the onions, garlic, and peeled ginger. Pour approx. 50 ml of hot water over the cashew nuts and leave to soak briefly (or puree or chop finely). Finely grate the paneer.
Cooking in the pan
Heat 1 tbsp of clarified butter (ghee) in a deep pan or wok. Sear the chicken breast cubes over high heat for 3–4 minutes on all sides until lightly browned, then remove from the pan and set aside.
Chef's tip
Crispy naan from the oven: Brush fresh Indian naan bread with a little melted butter and warm in a preheated oven at 180 °C for approx. 3–4 minutes – perfect for dipping into the creamy lababdar sauce.
Heat level to taste: If you like it spicy, finely chop an additional fresh green chilli pepper and fry it together with the garlic and ginger.
45 min
Quick
