Chicken Majestic
Chicken Majestic is a delicious appetizer that is most commonly served at parties as a chicken starter. Here deep-fried chicken strips are tossed in a yogurt-based sauce, making it spicy and tangy at the same time.
Servings 4
Equipment
- Wok for deep frying
- Saucepan (20 cm in diameter)
Ingredients
- 500 gms boneless chicken pieces cut into strips
- ½ tablespoon ginger & garlic paste
- 1 egg white
- 1 teaspoon black pepper powder
- ¾ teaspoon salt
- 2 tablespoon cornflour
For sauce
- 1 tablespoon cumin seeds
- 2 tablespoon chopped garlic
- 1 cup chopped onion
- 9 whole green chilies
- 10 curry leaves
- 1 teaspoon kasoori methi
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- ½ teaspoon red chili powder
- 1 teaspoon black pepper powder
- ¾ cup whisked yogurt
- 1 tablespoon soy sauce
- ½ teaspoon salt
Instructions
- In a bowl, take boneless chicken pieces and add ½ tablespoon ginger & garlic paste, 1 egg white, 1 teaspoon black pepper powder, ¾ teaspoon salt, and 2 tablespoons of cornflour. Mix well and set aside for 15 minutes.
- Heat cooking oil in a deep Kadai or wok for deep frying. Let the oil heat on a medium flame for 5 minutes. Drop marinated chicken pieces into the oil one piece at a time. Do not add all the pieces at once, as they will stick to each other. Fry the chicken pieces for 5 to 7 minutes on medium flame (not too hot). Remove on an absorbent paper and keep warm.
- Heat 3 tablespoons of cooking oil in a saucepan or Kadai and add 1 tablespoon cumin seeds. When the seeds slightly change color add finely chopped garlic. Fry for 1 minute on slow flame and then add finely chopped onion. Fry onion just until soft and then add green chilies and curry leaves.
- Now add kasoori methi, turmeric powder, coriander powder, red chili powder, and black pepper powder. Cook for 1 minute and then add whisked yogurt, soy sauce, and salt. Stir well and add fried chicken pieces.
- Stir-fry the fried chicken in yogurt on medium heat for 5 minutes or until all the chicken pieces are well coated and all the juices are dry.
- Turn off the flame and serve hot as a side with dal chawal or as a starter.
