Crispy, golden-fried chicken strips meet a luscious, spiced yogurt sauce in this Hyderabadi favorite. Chicken Majestic is a dish that masterfully balances heat, tang, and umami, making it a perfect appetizer or standout side. Aromatic curry leaves, Kashmiri red chili, and a hint of soy sauce add depth, while fresh herbs bring brightness to every bite. Whether served alongside naan or enjoyed on its own, this dish is a guaranteed showstopper at any table.
Ingredients
For the marinade:
250g boneless chicken, cut into thin strips
½ tsp salt (or to taste)
½ tsp pepper powder
½ tsp ginger paste + ½ tsp garlic paste
1 small egg
2 tbsp cornflour
For the sauce:
1 tbsp garlic, finely chopped
3 green chillies, slit
6-7 curry leaves
4 tbsp whisked yogurt
¼ tsp turmeric powder
½ tsp Kashmiri red chilli powder
½ tsp coriander powder
¾ tsp soy sauce
¼ tsp salt (or to taste)
2 tbsp coriander leaves, chopped
1 tbsp mint leaves, chopped
Preparation
Marinate the Chicken – In a bowl, combine the chicken strips with salt, pepper, ginger-garlic paste, egg, and cornflour. Mix thoroughly, ensuring the chicken is evenly coated. Let it rest for at least 30 minutes to enhance flavor and tenderness(optional only if you have time).
Fry the Chicken – Heat oil in a deep pan to 350°F (175°C). Fry the chicken in batches, ensuring not to overcrowd the pan. Let the strips cook undisturbed for the first minute, then stir occasionally, frying until golden brown and crisp—about 3-4 minutes per batch. Remove and drain on paper towels.
Prepare the Sauce – In a medium wok or pan, heat the oil over medium heat. Add the chopped garlic and green chillies, sautéing until fragrant, about 15-20 seconds. Stir in the curry leaves, allowing their aroma to infuse the oil.
Build the Flavors – Reduce the heat to low and sprinkle in the turmeric, Kashmiri red chilli, and coriander powders. Stir gently to toast the spices, then add the whisked yogurt, stirring continuously to prevent burning. The yogurt may curdle slightly—this is normal. Allow the mixture to cook for about 2 minutes until the oil begins to separate.
Combine the Elements – Stir in the soy sauce, then add the fried chicken. Toss everything together, ensuring each piece is well coated in the rich, spiced yogurt mixture.
Finish & Serve – Scatter the chopped coriander and mint leaves over the dish, tossing everything together for a final minute over medium heat. Serve immediately, garnished with additional herbs if desired.
This dish shines as an appetizer but also pairs beautifully with warm naan or fragrant basmati rice.
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