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chicken majestic served on a white platter with accompaniments
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Chicken Majestic

Spicy, tangy, juicy - this Andhra-style Chicken Majestic dish has the most delicious Indo-Chinese flavors. Plus, it's so easy to make!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snacks & Appetisers
Cuisine: Indian Chinese
Diet: Halal
Servings: 4 persons
Author: Richa

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

  1. Using whisked curds is very important as it does not get curdled when added to the wok.
  2. Boneless chicken thigh is used as they are tender and juicy

Nutrition

Calories: 479kcal | Carbohydrates: 17g | Protein: 35g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 1556mg | Potassium: 429mg | Fiber: 3g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 24mg | Calcium: 262mg | Iron: 3mg