Chicken barbecue majestic is one of the most popular dry chicken recipes from Hyderabad, Andhra Pradesh which is served as a starter. The chicken starters are primarily in marriages and restaurants, but one can make it in their home.
Here is the most delicious barbecue majestic chicken recipe:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 40-45 minutes
Servings: 2-4
Ingredients:
- 350 grams chicken breast boneless strips.
- 1 cup buttermilk (curd)
- 2 ½ tbsp cornflour
- Salt to taste
- 2 tsp Ginger garlic paste
- 2 tsp turmeric
- 1-2 tsp red chilli powder
- Refined oil or ghee for deep frying or pan-frying.
Seasoning:
- 1 tbsp Oil
- Three cloves garlic chopped
- Three green chillies
- 6-7 curry leaves
- 6-7 mint leaves or pudina leaves
- 1/2 tbsp soya sauce
- 1-2 tsp red chilli powder
- 1 tsp garam masala powder
- 3-4 tbsp yoghurt
Preparation to make majestic chicken:
- Wash and cut the chicken breast to strips to around 2-2 inches in length
- Soak the chicken strips in buttermilk and sprinkle some salt on it for 30 mins if deep frying. Keep for 3 to 4 hours if you plan to bake or pan fry.
- Drain up the buttermilk and add the paste of ginger garlic, cornflour, turmeric and red chilli powder. Mix well and keep it aside for at least 15 minutes if you’re going to fry it in oil.
- Deep fry on a medium flame. If fried on low heat, the chicken will turn out very hard to chew, and if it is fried on very high heat, the chicken will not get cooked well from the inside. So once the oil gets hot, reduce the flame to medium, wait for a minute, and add all the chicken strips to oil.
- Fry until the chicken turns lightly golden, and then remove it to a plate.
If grilling in the oven:
Keep the oven preheated to 180 C for about 10 to 15 mins. Then place the chicken strips on a greased tray or put them on skewers to give it a barbecue touch.
- Grill them for 5-7 mins on each side until it’s done. Then adjust the time as needed depending on the softness of the chicken.
How to make chicken majestic?
- Pour 2 tbsp oil into a hot pan.
- Add the garlic cloves, curry leaves and green chillies.
- Fry them till the curry leaves turn a bit brown crispy and garlic also turn smelling good by then.
- Now add the mint leaves, red chilli powder and garam masala.
- Saute all of them quickly for a min or two and then pour a bowl of yogurt over it.
- Mix well, and don’t forget to cook on a low flame to evaporate the moisture and make it thick.
- Add the soya sauce and stir well.
- Add chicken strips and mix well to keep it well spiced with the cooked mixture.
- Turn Off the flame when the chicken gets softer.
- Serve this recipe as a starter with mint chutney.
