Chicken Majestic Restaurant Style
Chicken Majestic is a crispy, juicy Hyderabadi dry chicken dish tossed with ginger, garlic, yogurt, and spices. Perfect as a starter or served with fried rice. Here's how to make this restaurant-style chicken majestic recipe with step-by-step photos and video.
Servings: 4 people
Calories: 256kcal
Equipment
- 1 Heavy bottom pan
- 2 Mixing Bowls
Ingredients
- 200 gram chicken breasts, cut into thin strips
- 150 ml buttermilk
- salt to taste
- 1 tablespoon ginger-garlic paste
- ½ teaspoon black pepper powder
- ½ egg, beaten
- 3 tablespoon cornflour
- 1 tablespoon garlic, finely chopped
- 1 teaspoon ginger, finely chopped
- 2 green chilies, slit
- 1 spring curry leaves
- ½ teaspoon Kashmiri red chili powder (or any red chili powder)
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- 2 tablespoon thick curd/yogurt
- 2 tablespoon chopped mint leaves
- 1 tablespoon chopped coriander leaves
- Oil for deep frying
Instructions
- Cut boneless chicken breast into thin long strips.
- In a bowl, mix buttermilk and salt. Soak the chicken pieces in salted buttermilk for at least 2 hours in the fridge. For the best flavor, soak overnight in the refrigerator.
- Gently squeeze out the buttermilk and place the chicken in another bowl.
- Add ginger-garlic paste, black pepper, egg, and cornflour. Mix well.
- Heat oil in a heavy pan over medium-high heat. Fry the chicken strips in batches, lowering the heat to medium. Flip and cook until golden on all sides. Remove and set aside. Heat 1 teaspoon oil in a pan over high heat. Add ginger and garlic, stir-fry 30 seconds.
- Add green chilies and curry leaves, stir-fry 30 more seconds.
- Reduce the heat and add red chili, turmeric, and garam masala. Stir-fry 30 seconds on low heat.
- Add yogurt and mix well with the spices. Cook for 1 minute, stirring continuously.
- Stir in soy sauce.
- Turn the heat to high and add fried chicken strips. Stir-fry 3-4 minutes.
- Finally, add mint and coriander leaves. Stir-fry for 1 minute.
Video
Notes
- Soak the chicken pieces in buttermilk. This makes them soft, juicy, and tender inside.
- For the best chicken majestic, let the chicken soak overnight.
- If you are short on time, soak it for at least 2 hours to keep the chicken soft and juicy.
- If you don't have buttermilk, mix 1 cup of curd/yogurt with 1 cup of water and whisk or blend it well. Your buttermilk is ready.
- When frying, heat the oil on medium-high. Add the chicken pieces and then reduce the heat to medium. Fry the chicken over medium heat until cooked.
- Do not add the chicken if the oil is not hot enough. Cold oil will make the chicken greasy.
- Hot oil seals the outside, keeping the chicken crisp and juicy inside.
- Fry the chicken strips in batches. Overcrowding the pan lowers the oil temperature and makes the chicken soak up oil.
- The curd/yogurt should be at room temperature and well whisked before adding it to the pan.
- Make sure the pan is on low heat when adding yogurt to prevent it from curdling.
- You can bake the chicken strips. Preheat the oven to 180°C and bake for 10 minutes on each side. Oven timings may vary, so adjust as needed.
Nutrition
Calories: 256kcal | Carbohydrates: 10g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 382mg | Potassium: 267mg | Fiber: 1g | Sugar: 3g | Vitamin A: 203IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg