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Hyderabadi Chicken Majestic recipe with step by step photos & a recipe video. These chicken majestic are crisp outside, and juicy inside.

This Hyderabadi Chicken Majestic is an easy chicken recipe that can be made quickly at home. It tastes the same as served in many Indian restaurants.

What is Hyderabadi Chicken Majestic?

Hyderabadi Chicken Majestic is a dry chicken dish, originated in Hyderabad, India. The chicken pieces are soaked in buttermilk overnight. The next day, it is deep-fried & then tossed with ginger-garlic, spiced yogurt & soy sauce.

You can serve the majestic chicken with fried rice or noodles. Or you can serve it as a chicken starter or side dish. It tastes so delicious that you are definitely going to love this chicken majestic.

Ingredients to make Hyderabadi chicken majestic

Chicken - Boneless chicken breast cut into thin strips.
Flavoring - salt, black pepper powder, turmeric & Kashmiri red chili powder. Kashmiri red chili powder gives a bright red color & is less spicy. You can also use normal red chili powder.
Egg - It makes a nice coating around the chicken strips & helps the chicken strips to be soft & juicy inside after deep-frying it.
Corn flour - It absorbs the excess moisture from the chicken strips. Also helps to fry it crisp.
Garlic- Use fresh garlic cloves for best results. Gives a nice aroma to the majestic chicken.
Green Chilies - add it as per your taste. Skip if you prefer less spicy.
Curry leaves - It gives a nice aroma & authentic South Indian flavor to the dish. Skip if you do not have it.
Fresh Herbs - Mint leaves & coriander leaves.
Curd/yogurt - Use thick curd/yogurt & whisk it well before you use it.
Spices - Turmeric powder, red chili powder, coriander powder, and garam masala powder.
Soy sauce
Oil - Use regular cooking oil.

How to make Hyderabadi Chicken Majestic

Preparation:

Cut the boneless chicken breast into thin long strips. (image 1)
In a mixing bowl, add buttermilk, salt & stir.
Soak the chicken pieces in salted buttermilk. Set it aside for a minimum of 2 hours in a refrigerator. For best flavors, soak it overnight. (image 2)
Chop ginger, garlic, mint & coriander leaves.
Beat the egg & set it aside.
Keep all the spices, cornflour & soy sauce ready.

Frying the Chicken Strips

Now gently squeeze out the buttermilk from the chicken strips and place it in another bowl.
To the chicken strips add ginger-garlic paste, black pepper powder, egg & cornflour. Combine everything well. (image 3 & 4)
Heat oil for deep frying in a heavy bottom pan over high heat. Add the chicken strips in batches. (image 5)
Lower the heat to medium & fry it. Do not overcrowd the pan.
Flip & fry it until golden on both sides. Remove & set it aside. (image 6)

Making the Chicken Majestic

To a pan, heat 1 teaspoon of oil over high heat. Add ginger & garlic & stir-fry it for 30 seconds. (image 7)
Now add green chilies & curry leaves. Stir fry it for 30 seconds. (image 8)
Reduce the heat & add red chili powder, turmeric powder & garam masala powder. Stir -fry it for 30 seconds on low heat. (image 9 & 10)
Add curd or yogurt. Mix it well with the spices & cook stirring continuously for a minute. (image 11)
Next, stir in soy sauce. (image 12)
Turn the heat on high & add the fried chicken strips. Stir-fry on high heat for 3-4 minutes. (image 13 & 14)
Finally, add mint leaves & coriander leaves. Stir-fry it for a minute. (image 15)
Hyderabadi chicken majestic is ready to serve. Enjoy! (image 16)

Cooking Tips

Soak the chicken pieces in buttermilk. Soaking the chicken pieces in buttermilk makes them soft, juicy & moist inside.
Let the chicken pieces soak in buttermilk overnight. This is the key ingredient to get the best chicken majestic. However, if you are short of time then try to soak it in buttermilk for at least 2 hours. This makes the chicken pieces soft & juicy.
If you do not have buttermilk then add 1 cup of water to 1 cup of curd/yogurt. Whisk it well or blend it. Buttermilk is ready.
While frying the chicken pieces, heat the oil over high heat. Add the chicken pieces & reduce the heat to medium. Now fry it over medium heat.
Do not add the chicken pieces to oil if it is not hot enough. The chicken will soak oil & will become oily. However, if the oil is hot enough then it will seal the outer layer of the chicken. This will keep the chicken pieces nice & juicy inside.
Fry the chicken strips in batches. Do not overcrowd the pan with too many chicken strips. It will reduce the temperature of oil & as a result the chicken strips will soak oil.
Curd/yogurt should be at room temperature. Whisk it well before adding it to the pan. Make sure the pan is on low heat when you are adding it otherwise it may curdle up.
You can bake the chicken strips in the oven too. Bake it in a pre-heated oven at 180 degrees Celsius for 10 minutes on each side. The timings may vary as every oven is different.

If you like this recipe, you may be interested in these other amazing starter recipes:

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