Chicken darbari is the Mughlai dish of chicken, made up of Indian species and lots of cream and butter in it. Actually, the word “Darbar” is a term for a royal court in Urdu from the Persian. Chicken darbari is the Indo-Persian style chicken made with a blend of Mughal style. So let’s try out this royal dish chicken.



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First of all wash the chicken in a running water, at least 3 to 4 times and keep draining the dirty water till raw chicken gets clean. Keep aside a chicken and let’s prepare the paste.

Now grind in a grinder 2 pieces of ginger, garlic, mustard seeds, cumin seeds, and black peppercorn. Grind them, then add chili powder, coriander powder, turmeric powder, poppy seeds and a quarter cup of water. Grind them all and make a paste of it.

Now take a cooker and heat desi ghee in it. add onions and fry till they become golden brown, Then add curry leaves and salt, mix in the ginger-garlic spice paste and fry for three minutes.

Now it’s the time to add chili, coriander, and turmeric powder paste. Mix thoroughly and add the chicken pieces. Fry for 5 minutes. Then add tomatoes and fry for another five minutes with one cup of fresh creme and cook for about 10-15 minutes by adding some water.

When the chicken is slightly cooked and it is tender, mix in the fresh creme, poppy seed paste and cook over medium heat for 5/7 minutes.

Finally, your Chicken darbari is ready, add coriander leaves, mix well and remove from heat. Serve it hot with Tandoori Roti/butter naan and raita.