Creamy Chicken Lababdar

Start by slicing the onions, chopping the tomatoes and green chilies, and cutting the chicken breast into bite-sized pieces.

Heat oil in a pan. Add cumin seeds and whole garlic cloves, and sauté until the garlic begins to darken.

Add ginger paste and the sliced onions to the pan. Cook until the onions are soft and translucent.

Add chopped green chilies, tomatoes, cashews, a splash of water, and salt.

Add a bay leaf, a cinnamon stick, and cardamom pods. Cover and cook for 10-15 minutes until the tomatoes are very soft.

Remove the bay leaf and cinnamon stick from the mixture. Transfer everything to a blender and blend until you have a smooth paste. Set aside.

In the same pan, add a bit more oil. Add the chicken breast pieces.

Season the chicken with turmeric, red chili powder, and salt. Cook for a few minutes until it's done, then remove from the pan.

Add more oil to the pan, along with a tablespoon of cumin seeds and ginger garlic paste. Cook until fragrant.

Add chopped tomatoes and spices like turmeric and red chili powder. Cook down, then add a splash of water and onion petals. Cook for a few more minutes.

Add the blended gravy, garam masala, kasuri methi, sugar, salt, and cream. Stir well and cook for a couple of minutes.

For color, add a touch of orange food coloring (optional). Add the cooked chicken back to the gravy and stir to combine.

Garnish with a drizzle of cream, crushed kasuri methi, and fresh cilantro before serving.