|Majestic Chicken Recipe|
Its the first day of the year and I have been on a complete holiday mood. Some good times with family and a long roadtrip what other better way to spend the holidays? I have not blogged in a while and it seems so hard to get back to a routine although I would love to. Lets hope the new year brings some new changes with me and the blog. I pray and wish that the new year turns to be happy, hearty and healthy for all my dear readers.
Wishing you a happy new year 2015
Majestic Chicken is a popular dish in Andhra Pradesh, you will find this recipe featuring in most menu cards. Although I have heard a lot about this recipe I never got a chance to try this dish. So the first time I made this recipe it was too good and I cannot remember how many times I have tried this recipe at home. My husband and I love Chicken Majestic so much, we also love any Indo Chinese recipes like One pot Chicken, Chicken Fried Rice, Chicken Spaghetti, Fish Manchurian, Grilled Chicken, Garlic Chicken and so on.
|Andhra Style Majestic Chicken Recipe|
MAJESTIC CHICKEN RECIPE | ANDHRA STYLE MAJESTIC CHICKEN
Recipe Source - adapted from here
Prep time - 3-5 hrs
Cook time - 20 mins
Serves - 3-4 generously
Chicken - 150 gms (i used thigh pieces sliced into chunks)
Buttermilk - 1/4 cup
Egg - 1 large
Cornflour - 2 and 1/2 tsp
Ginger garlic paste - 2 tsp
Green chillis - 3-4 medium chopped
Corriander powder - 2 tsp
Cumin powder - 1 tsp
Kashmiri red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Soya sauce - 2 tsp
Curry leaves - 1 spring
Mint leaves - 4 tbsp chopped
Yogurt - 4 tbsp
Minced garlic - 1 tbsp
Oil - to shallow fry & make the dish - 4 tbsp
Salt - to taste
1. Wash the chicken pieces in running water 3-4 times and drain all the excess water. Transfer the chicken to a bowl, add buttermilk and salt marinate it for 4 hours and keep in the refrigerator.
2. Remove the marinated chicken from the refrigerator and keep it in room temperature for 30 mins.
3. Add the egg, ginger garlic paste and cornflour and mix this into the chicken and let it sit for 20 minutes.
4. When ready to cook heat oil in a pan and shallow fry the chicken pieces cook until they turn golden around 3-4 minutes turning sides. Repeat the same until all the chicken pieces are well fried.
5. To prepare the base of the dish, add chopped garlic to the same pan with the leftover oil, after just 3-4 seconds add the curry leaves, green chilli and saute until the leaves wilt.
6. Add the corriander, turmeric, kashmiri red chilli and cumin powder saute well. Add in the soya sauce mix well saute for a 20 seconds and then add in the beaten yoghurt mix well and add in the fried chicken pieces. Mix well until all the chicken pieces are well coated with the masala base.
7. Garnish with mint leaves, give it a good mix. Serve out of the pan as a starter or as a side.
1. Make sure chicken is well marinated, the buttermilk marination helps the chicken to turn really tender and juicy.
2. You can adjust the spices and make it more spicy but I find it just perfect not too spicy but medium and well seasoned.
3. You can also garnish with spring onions if you do not have mint leaves.
4. Original recipe does not call for kashmiri red chilli but I had added it since my soya sauce is light one.
One pot Chicken
Chicken Fried Rice