Chicken Majestic | Andhra Style Chicken recipe
I first tasted “Chicken Majestic” at my Sister-in-Law’s wedding, where it was being served as a starter. I instantly knew that this dish had made it to my “Recipes To Try” list. What fascinated me about this dish, were the absolutely tender and moist chicken pieces. Before I knew, I was hunting for the recipe to try it out at home.
This dish fits most categories- Starter/ Appetizer, Bar food and you may even have it with roti, parantha or naan bread. I plan to surprise everyone at Angie’s Fiesta Friday with this dish. 😀
This is how I made it !
Adapted from Vahchef
Marination Step 1
600 gms/ 1.3 Boneless Chicken, cut into thin strips
1/2 cup Buttermilk
Salt to taste
Marination Step 2
2.5 tbsp Cornstarch
1 tbsp Ginger Garlic Paste
2 tsp Oil
3 tbsp Oil to Saute (or more to deep fry)
1.5 tbsp, Garlic, minced / grated
4-5 Green Chilli, chopped (or to taste)
4-5 sprigs, Curry Leaves
15-20 Mint Leaves
3 tbsp Coriander Powder
1/2 tsp Roasted Cumin Powder
3/4 tsp Red Chili Powder/ Cayenne (or more to taste)
1/2 tsp Turmeric Powder
6 tbsp Yogurt, Whisked
1 tbsp Soy Sauce
Salt to Taste
2 tsp Oil
1. Marination Step 1 : Take the chicken strips and pat dry to remove excess water. Marinate the chicken strips with butter milk and salt. Using a fork, prick the strips slightly. Cover and refrigerate for 4 hours.
2. Marination Step 2 : After 4 hours, remove the marinated chicken from buttermilk in a bowl and add corn flour, ginger garlic paste and 2tsp oil. Mix and coat the chicken pieces well. Cover and refrigerate for 1 hour.
3. After the marination, heat 3 tbsp oil on medium heat in a fry pan/ skillet and saute the chicken strips until cooked and slightly light brown. Drain on a paper towel and set aside.
4. Sauce: In another skillet heat the 2 tsp oil on medium heat and add the chopped garlic. Keep stirring and cook until the raw smell disappears. Now lower the heat and add the chopped green chili, curry leaves and mint leaves.
5. Stir fry for 5-10 seconds and add turmeric powder, red chilli powder, coriander powder, cumin powder and salt. Mix well and immediately add whisked yogurt followed by the soy sauce.
6. Stir to combine well, cook the yogurt mixture for a minute and add the chicken strips. Cook for a few more minutes, until the yogurt is slightly reduced and the masalas are well cooked.
7. Garnish with chopped cilantro leaves & a dash of lime. Serve Hot!
1. Make sure the chicken strips are of equal size.
2. The original recipe calls for deep frying chicken pieces. You may deep fry if you like.
3. I have prepared this dish without the mint leaves as well, it tastes equally good!
4. The spice levels can be altered to suit your palate.
Sonal Kalra 🙂
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