Name: Chicken Majestic
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: FOR THE MARINADE; 3 tbsp butter milk (optional); ½ tsp ground turmeric; 1 tbsp garlic and ginger paste; 1 level tsp salt; 1 level tsp freshly ground black pepper; 1 egg; 2 tbsp rapeseed (canola) oil; 40g (1/4 cup) cornflour (corn starch); FOR THE FRIED CHICKEN; 125ml (1/2 cup) rapeseed (canola) oil; 600g (1 ½ lb) chicken breasts, sliced into long strips against the grain; FOR THE CURRY; ½ tsp cumin seeds; ½ tsp fennel seeds; 15 fresh or frozen curry leaves; ½ red onion, very finely chopped; 3 green bird’s eye chillies, finely chopped; 3 spring onions (scallion) cut into 2.5cm (1 inch) pieces; 2 tbsp garlic and ginger paste; ½ tsp ground turmeric; 2 – 3 tsp Kashmiri chilli powder (or to taste); 70ml ( ¼ cup) plain natural yoghurt; 1 – 2 tbsp light soy sauce or tamari (GF); 3 tbsp coriander (cilantro) finely chopped; Juice of one lime

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Chicken majestic is a tasty fried chicken starter from Hyderabad

If you like a good chicken 65, then you are going to love chicken majestic. It looks similar to chicken 65 but it’s prepared with a thick, yoghurt based sauce that is both spicy and deliciously tangy. This chicken majestic is a recipe you need to try soon.

About this chicken majestic recipe

Chicken majestic is a rather new addition to Indian menus that is most popular around Hyderabad. News travels quickly, however so it is making it’s way throughout India and the world.

Although it looks a lot like that other popular chicken starter, chicken 65, it has a completely different flavour and texture. The yoghurt sauce makes this dish!

Working ahead

For best results, you can marinate the chicken a day or so ahead of time. You could even fry it up and then just add it to the sauce when ready to serve.

Although I recommend marinating the chicken for at least 30 minutes, you could just go straight to frying.

Chicken majestic in step by step photos

Get your ingredients together before starting. It’s easier that way.

Place the chicken in the marinade batter. This should marinate for at least 30 minutes.

Fry the chicken in a little oil. You can also shallow fry the chicken be be careful not to burn it.

Remove the chicken from the oil once it turns golden brown and crispy.

In a wok, heat the oil over medium heat. stir in the fennel and cumin seeds followed by the curry leaves. Fry for 30 seconds and then add the onion, ground spices and garlic/ginger paste.

Give this all a good stir and add the chopped chillies and spring onions (scallions). Stir in the yoghurt and soy sauce and stir well to combine. Continue simmering until you have a thick sauce.

Return the fried chicken to the pan and stir well to coat.

The sauce should coat the meat nicely. This is a dry curry so you really want to cook that sauce down.

Such a good starter!

Dig in!

Yield: 4

Chicken Majestic

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

FOR THE MARINADE
3 tbsp butter milk (optional)
½ tsp ground turmeric
1 tbsp garlic and ginger paste
1 level tsp salt
1 level tsp freshly ground black pepper
1 egg
2 tbsp rapeseed (canola) oil
40g (1/4 cup) cornflour (corn starch)
FOR THE FRIED CHICKEN
125ml (1/2 cup) rapeseed (canola) oil
600g (1 ½ lb) chicken breasts, sliced into long strips against the grain
FOR THE CURRY
½ tsp cumin seeds
½ tsp fennel seeds
15 fresh or frozen curry leaves
½ red onion, very finely chopped
3 green bird’s eye chillies, finely chopped
3 spring onions (scallion) cut into 2.5cm (1 inch) pieces
2 tbsp garlic and ginger paste
½ tsp ground turmeric
2 – 3 tsp Kashmiri chilli powder (or to taste)
70ml ( ¼ cup) plain natural yoghurt
1 – 2 tbsp light soy sauce or tamari (GF)
3 tbsp coriander (cilantro) finely chopped
Juice of one lime

Instructions

Whisk the marinade ingredients together in a bowl until creamy smooth. Add the chicken strips and allow to marinate for at least 30 minutes or overnight.
When ready to cook, heat the oil in a large frying pan or wok over medium high heat. When visibly hot, Stir in the chicken and fry in the oil until cooked through. As you are shallow frying, it is important to stir regularly so that the chicken doesn’t scorch in places. You want the chicken to be light in colour with a crispy light, golden exterior. Transfer the cooked chicken using a slotted spoon to a plate and set aside.
To make the curry, wipe the pan/wok clean if there is a lot of lose flour in it. Then add oil and heat over medium high heat. Stir in the cumin and fennel seeds and temper them in the oil for about 30 seconds. Then stir in the curry leaves and fry for a further 30 seconds. Add the chopped onion and fry to soften for a couple of minutes before stirring in the ground spices and garlic and ginger paste. Give this all a good stir and add the chopped chillies and spring onions (scallions). Stir in the yoghurt and soy sauce and continue simmering until you have a thick sauce
Add the fried chicken and continue stirring until it is coated with the sauce. Add the chopped coriander and a little more soy sauce or tamari if you like. Squeeze in the lime juice and serve hot.