chicken majestic recipe | spicy hyderabadi chicken

chicken majestic recipe with step by step pics and video

M for majestic….# BlagchatterA2Z

this chicken majestic recipe | spicy hyderabadi chicken was one of my husband’s favourite.he was a foodie to the core and always instigated me to hone my cooking repertoire. my husband was a teetotaller but chicken majestic was his favourite as a starter as an accompaniment to drinks while entertaining. this recipe hails from the famed andhra cuisine belonging to the hyderabadi region with fried chicken strips tossed in a spicy indo-chinese tempering.

having been born and lived all my life in andhra, i have imbibed the typical palate of the locals and enjoy all andhra foods. mind you the andhra chilli is the hottest in the country. the actual recipe of this chicken majestic comes out pretty hot and that’s why it is super delicious. long strips of chicken marinated, fried and tempered to make a spicy starter for an exotic dinner.

chicken majestic recipe | spicy hyderabadi chicken

soak the thin chicken are strips in salted buttermilk for a couple of hours to tenderise them.this makes for less frying time. the deep-fried chicken strips are then tempered with chillies and curry leaves. it is served hot with lemon wedges and sliced onions.

check out other andhra recipes like this spicy andhra chilli chicken, hot gongura pachadi or berkaya thokku pachadi

INGREDIENTS

for marinating chicken

500 gms chicken strips

500 ml buttermilk

salt to taste

1 lemon juiced

for deep-frying

1/2 cup cornflour

oil for deep-frying

for tempering chicken majestic

2 tbsp chopped garlic

1 sprig curry leaves

1 tbsp ginger garlic paste

5 green chillies

½ tsp turmeric powder

1 tbsp red chilli powder

1 tbsp coriander powder

¼ tsp garam masala

1 tsp soy sauce

1 tsp vinegar

1/2 cup yoghurt

¼ cup chopped spring onions

¼ cup chopped coriander

1 lemon

2-3 tbsp oil

METHOD

marinating the chicken

cut the boneless chicken breasts into strips.

firstly add salt and lemon juice to the buttermilk, and mix well.

dunk the boneless chicken strips in the buttermilk and set aside for 1 or 2 hours.

deep-frying

drain the buttermilk from the marinated chicken and keep aside.

add 1/2 cup of cornflour and smear all over.

add salt to taste.

take a pan and heat oil on medium heat.

when the oil is hot drop a few chicken strips and fry till done.

drain on kitchen towels and repeat the process until you finish frying the chicken

do not add too many strips to fry at a time

for the tempering

heat 2 tbsp of oil in another pan

add the chopped garlic and sauté.

immediately, add curry leaves, green chillies, ginger-garlic paste, salt, dark soy sauce, vinegar, turmeric powder, red chilli powder, coriander powder, garam masala (optional) and mix well.

finally, add the fried chicken strips, mix well and sauté for 3-5 minutes on high heat.

transfer to a serving bowl.

 add spring onions, chopped coriander, a wedge of lime and serve hot.