Description
Spicy, tangy, juicy – this Andhra-style Chicken Majestic dish has the most delicious Indo-Chinese flavors. Plus, it’s so easy to make!
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Ingredients
For the marinade
500gms boneless chicken thigh, cut into 3 inch long strips
½teaspoonsalt
½teaspoonturmeric powder
½teaspoonblack pepper powder
½teaspoongaram masala powder
1teaspoonginger garlic paste
¼cupcornflour
1tablespoonmaida
1egg
4tablespoonscup cooking oil
For the spice curd mix
1cupcurds, whisked
½teaspooncornflour
½teaspoonturmeric powder
1teaspoonred chilli powder
2teaspoonscoriander powder
1teaspooncumin powder
½teaspoongaram masala powder
¼teaspoonpepper powder
½teaspoonsalt
For the sauce
¼cupfinely chopped garlic
3sprigs curry leaves approx 30 leaves
4green chillies, sliced
2tablespoonslight soy sauce
½cupwater
2tablespoonsfinely 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.
