Hyderabadi chicken majestic - Crispy outside, soft and juicy inside. 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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish, Starter
Cuisine: Hyderabadi, Indian
Servings: 4people
Calories: 390kcal
Author: Preeti
Equipment
Heavy bottom pan
Ingredients
200-gramchicken breast,cut into thin strips
150mlbuttermilk
salt to taste
1tablespoonginger-garlic paste
½teaspoonblack pepper powder
½egg, beaten
3tablespooncornflour
1tablespoongarlic,finely chopped
1teaspoonginger,finely chopped
2green chilies,slit
1spring curry leaves
½teaspoonKashmiri red chili powder(or use normal red chili powder)
¼teaspoonturmeric powder
½teaspoongaram masala powder
2tablespoonthick curd/yogurt
2tablespoonchopped mint leaves
1tablespoonchopped coriander leaves
Oil for deep frying
Instructions
Preparation
Cut the boneless chicken breast into thin long strips.
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.
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.
Heat oil for deep frying in a heavy bottom pan over high heat. Add the chicken strips in batches.
Lower the heat to medium & fry it. Do not overcrowd the pan.
Flip & fry it until golden on both sides. Remove & set it aside.
Making the Chicken Majestic
To a pan, heat 1 teaspoon of oil over high heat. Add ginger & garlic & stir-fry it for 30 seconds.
Now add green chilies & curry leaves. Stir fry it for 30 seconds.
Reduce the heat & add red chili powder, turmeric powder & garam masala powder. Stir -fry it for 30 seconds on low heat.
Add curd or yogurt. Mix it well with the spices & cook stirring continuously for a minute.
Next, stir in soy sauce.
Turn the heat on high & add the fried chicken strips. Stir-fry on high heat for 3-4 minutes.
Finally, add mint leaves & coriander leaves. Stir fry it for a minute.
Hyderabadi chicken majestic is ready to serve. Enjoy!
Video
Notes
Soak the chicken pieces in buttermilk. Soaking the chicken pieces in buttermilk makes them soft, juicy & moist inside.
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 it to medium. Now fry it over medium heat.
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.