Kitchens of India’s ready-to-eat Chicken Darbari is a time-honoured delicacy of Gharana cuisine. Chunks of tender chicken are simmered in a butter-laced tomato gravy.
Serving Tip: Enjoy this dish along with dal, vegetables, gravies, and roti/rice as a wholesome Indian thali.
Inspired by the dishes of India’s prestigious ITC Hotels
No added preservatives
Made with the choicest ingredients 
Cut pouch, empty contents into a frying pan, and heat for 3-5 minutes while stirring. Serve hot.
Cut pouch, empty contents into a microwave dish, and heat on high for 1-2 minutes and serve hot.
Immerse the foil pouch in boiling water for 3-5 minutes. Cut open and serve hot.
Chicken Darbari is a rich, cream-based dish that was loved by the Mughal rulers. Kitchens of India’s Chicken Darbari is a signature dish that captures and mirrors the distinctive flavours of Gharana cuisine. This delicious dish is an instant favourite of tender chunks of chicken simmered with aromatic spices and condiments in a butter-laced tomato gravy. The butter, cashew nuts, and cream lend a rich, luscious texture and creamy flavour. This flavourful gravy is perfect for when you are craving a satisfying meal after a long day, without the fuss.
Our signature creations pass through stringent quality checks to
bring you safe and high-quality meals you can trust.
Whole black gram lentils in a tomato gravy, simmered over a slow coal fire for hours.
Creamy, soft paneer in a rich tomato curry.
Cubes of paneer in a rich, creamy cashew-based gravy.
Succulent whole chillies in a delicately balanced peanuts and sesame gravy.
Succulent chunks of chicken in a paste of curry leaves and ground pepper.
Chunks of tender chicken in a butter-laced tomato gravy.
Juicy nuggets of chicken in a mild, coconut milk gravy.
Tender chunks of chicken, seasoned and simmered with fragrant spices.
Succulent chicken chunks cooked in creamy curd and saffron infused basmati rice.
Juicy chicken koftas slow-cooked in spiced basmati rice.
Luscious cubes of paneer in a rich creamy tomato gravy.
