Chicken Majestic
on Mar 26, 2025
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This Andhra-style Chicken Majestic is just the most addictive starter! Chicken strips cooked in a spiced yogurt-based Indo-Chinese sauce – this dish is perfectly juicy, spicy, and tangy.
It’s absolutely majestic when you bring together Andhra spices with Indo-Chinese preparation – and I’m pretty sure that’s how this Chicken Majestic gets its name. We deep fry chicken strips before tossing them in an Indo-Chinese sauce that’s made with a spiced yogurt mixture. The result is a dish that’s crispy, juicy, spicy, tangy, and simply delicious!
I like to serve this Andhra Chicken Majestic with schezwan chutney for some extra spice and chilled beers on the side. It’s the ultimate party appetizer.
Jump to section: Chicken Majestic
Ingredients Overview
Making this Chicken Majestic is relatively straightforward. We marinate chicken strips in spices like garam masala, turmeric, and black pepper along with ginger garlic paste, corn flour, maida, and egg before deep frying them until they’re perfectly crispy and golden brown.
Then we make a spiced curd mixture using the same spices along with red chilli powder, cumin powder, coriander powder and some more corn flour.
To bring together the sauce, we combine the curd mixture with more garlic, soy sauce, green chillies, curry leaves, coriander leaves and some water.
Richa’s Top Tips
- I have deep fried the chicken strips, but you can easily air fryer them for a healthier version.
- Chicken majestic is a perfect make ahead dish, especially when cooking for a crowd. It stays fresh for up to 7 days in the fridge in an airtight container.
- You can also freeze this dish for up to a month. Make sure to freeze in individual containers so you don’t have to thaw the whole batch at once.
- You can make this recipe with chicken breast strips but the texture will not be as juicy. Fry the chicken in batches because overcrowding the wok will cause the pieces to stick together.
Frequently Asked Questions
While both chicken majestic and chicken 65 are made with spiced curd, the key difference is that chicken 65 is marinated in the curd mix and then fried whereas chicken majestic is fried first and then tossed in a curd-based Indo-Chinese sauce.
Absolutely! I think this recipe would work perfectly with some paneer or gobi instead of chicken.
You totally can! Capsicum, baby corn, green beans are all great additions to make this appetizer more nutritionally wholesome.
You can store leftovers in an airtight container in the fridge for up to 2 days.
It was a party in my mouth the first time I tried Chicken Majestic and I just knew I had to share the recipe with you guys! If you’re looking for a unique appetizer recipe to try out, this one’s it. Give it a try and tell me what you think over on my IG @my_foodstory 🙂
Be sure to also check out my other Indo-Chinese recipes and other Andhra recipes like this Nagarjuna Chili Chicken!
Watch How to Make Chicken Majestic Video
Chicken Majestic
Ingredients
For the marinade
- 500 gms boneless chicken thigh, cut into 3 inch long strips
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon black pepper powder
- ½ teaspoon garam masala powder
- 1 teaspoon ginger garlic paste
- ¼ cup cornflour
- 1 tablespoon maida
- 1 egg
- 4 tablespoons cup cooking oil
For the spice curd mix
- 1 cup curds, whisked
- ½ teaspoon cornflour
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala powder
- ¼ teaspoon pepper powder
- ½ teaspoon salt
For the sauce
- ¼ cup finely chopped garlic
- 3 sprigs curry leaves approx 30 leaves
- 4 green chillies, sliced
- 2 tablespoons light soy sauce
- ½ cup water
- 2 tablespoons finely chopped coriander leaves
Instructions
- Take all ingredients listed under marinade except oil in a bowl and mix well so that the chicken pieces get coated well.500 gms boneless chicken thigh, ½ teaspoon salt, ½ teaspoon turmeric powder, ½ teaspoon black pepper powder, ½ teaspoon garam masala powder, 1 teaspoon ginger garlic paste, ¼ cup cornflour, 1 tablespoon maida, 1 egg
- Spice curd mix: add curds, cornflour & all the powders mentioned under spice curd mix to a bowl, whisk till they combine well and set aside.1 cup curds, ½ teaspoon cornflour, ½ teaspoon turmeric powder, 1 teaspoon red chilli powder, 2 teaspoons coriander powder, 1 teaspoon cumin powder, ½ teaspoon garam masala powder, ¼ teaspoon pepper powder, ½ teaspoon salt
- Heat oil in a wok or kadai. Once the oil is hot, add chicken pieces and fry for 3 – 4 minutes, turning once or twice till golden brown. Do not over crowd the wok as the chicken pieces tend to stick together. Fry them in batches and set aside.4 tablespoons cup cooking oil
- Remove the oil used for frying and retain 2 tablespoons of oil in the wok for preparing the sauce.
- Heat oil in the wok, add garlic, curry leaves, green chillies and saute on medium heat for a minute. Add spice curd mix and saute on low for 4 – 5 minutes till the curds get cooked and oil leaves the sides of the wok. Add soy sauce & saute for a few seconds. Add water, bring it to a boil and cook it for 2 minutes till you get a thick sauce. Add fried chicken, toss and cook for a minute or 2 till the sauce coats the chicken pieces well.¼ cup finely chopped garlic, 3 sprigs curry leaves approx 30 leaves, 4 green chillies, 2 tablespoons light soy sauce, ½ cup water, 2 tablespoons finely chopped coriander leaves
- Garnish with coriander leaves.
Video
Notes
- Using whisked curds is very important as it does not get curdled when added to the wok.
- Boneless chicken thigh is used as they are tender and juicy
Nutrition
This article was researched and written by Navya Khetarpal.
