MURG RAJ DARBARI – A ROYAL MUGHLAI CHICKEN DELIGHT BY CHEF RAVINDRA RAWAT.
Thursday, 9th. June, 2026: It is rare for food lovers to gain access to an authentic chef’s recipe and recreate it in their own home kitchens. This time, Chef Ravindra Rawat presents another signature creation that combines royal Mughlai flavours with a modern restaurant-style finish. Murg Raj Darbari is a rich and creamy chicken curry prepared with simple ingredients and refined techniques, making it an ideal dish for those who wish to impress family and guests with a luxurious dining experience. The recipe reflects the chef’s commitment to preserving traditional Indian flavours while presenting them in a contemporary and elegant style.
Chef Ravindra Rawat
MURG RAJ DARBARI
Yield: Serves 4–5
FOR THE MARINATION:
| Ingredient | Quantity |
| Chicken (Leg and Curry Cut) | 750 gm |
| Thick Curd | ½ cup |
| Ginger Garlic Paste | 1 tbsp |
| Red Chilli Powder | 1 tsp |
| Turmeric | ½ tsp |
| Salt | To taste |
| Lemon Juice | 1 tbsp |
Method: Mix the chicken with thick curd, ginger garlic paste, red chilli powder, turmeric, salt and lemon juice. Coat the chicken evenly and refrigerate for at least one hour.
FOR THE GRAVY:
| Ingredient | Quantity |
| Ghee | 3 tbsp |
| Butter | 1 tbsp |
| Onions, sliced | 2 |
| Tomatoes, chopped | 2 |
| Cashews | 12 |
| Green Chillies | 2 |
| Ginger Garlic Paste | 1 tbsp |
| Coriander Powder | 1 tsp |
| Cumin Powder | 1 tsp |
| Kashmiri Chilli Powder | 1 tsp |
| Garam Masala | ½ tsp |
| Cardamom Powder | ¼ tsp |
| Fresh Cream | 2 tbsp |
| Melon Seed Paste (Optional) | 1 tbsp |
| Honey | 1 tsp |
| Fresh Coriander | For garnish |
Dal Cappuccino (A Modern Indian Soup)
Method: Heat the ghee and butter in a heavy-bottomed pan. Sauté the onions until golden brown before adding the ginger garlic paste. Add the tomatoes, green chillies, cashews, coriander powder, cumin powder and Kashmiri chilli powder. Cook until the oil separates. Allow the mixture to cool slightly and blend it into a smooth and creamy gravy.
COOKING THE CHICKEN
Add the marinated chicken to the same pan and cook over a high flame for 5–7 minutes. Pour in the prepared gravy and mix well. Cover and simmer on a low flame for about 20 minutes or until the chicken is tender and fully cooked.
ROYAL FINISH:
| Ingredient | Quantity |
| Fresh Cream | 2 tbsp |
| Cardamom Powder | ¼ tsp |
| Garam Masala | ½ tsp |
| Honey | 1 tsp |
| Melon Seed Paste (Optional) | 1 tbsp |
Stir the fresh cream, cardamom powder, garam masala, honey and melon seed paste into the curry. Mix gently until the gravy becomes rich and velvety.
SMOKY FINISH
| Ingredient | Quantity |
| Coal Piece | 1 small |
| Ghee | Few drops |
Place the hot coal in a small bowl inside the curry. Pour a few drops of ghee over the coal and immediately cover the pan for 2 minutes to infuse the dish with a signature smoky aroma.
Murgh Raj Darbari
MODERN PLATING AND GARNISH:
| Garnish |
| Microgreens |
| Cream Swirl |
| Coriander Oil Drops |
| Crispy Lace Tuile |
| Edible Flowers |
| Fried Onion Crumbs |
SERVING SUGGESTION:
Serve Murg Raj Darbari in a matte black platter and garnish with microgreens, a cream swirl, coriander oil drops, crispy lace tuile, edible flowers and fried onion crumbs. Pair this royal Mughlai delicacy with saffron naan, warqi paratha or zeera rice for a memorable fine dining experience.
Chef’s Tip: Allow the curry to rest for a few minutes before serving so the flavours develop fully and the gravy achieves its perfect richness.
THE RECIPE AND PICTURE COURTESY BY: Chef Ravindra Rawat.
A Report by: REFT Today.
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