There’s a secret to why the chicken pieces are super tender – it’s because they are marinated in buttermilk for a few hours. The recipe is also a nice blend of Indo-Chinese and Indian with Chinese sauces and Indian spices and curry leaves. You can adjust the the spice levels to your preference and while the preparation time may seem quite long, it’s a great make-ahead recipe which makes an amazing chicken starter for your guests when you are entertaining. How to Make Chicken Majestic:
- Marinate the chicken pieces in buttermilk and salt for 4 hours. Leave it in the refrigerator while you marinate.
- To the same bowl, add the egg, corn flour, ginger garlic paste, 1 tsp oil and leave it to marinate for another hour.
- When ready to cook, heat the 1 tbsp oil in a pan and add the chicken pieces. Saute until the pieces brown nicely and get fried. The original recipe calls for deep frying but I found sautéing is quite effective too since the chicken is very tender after marinating.
- After the chicken is browned and fried, drain and set aside.
- In the same pan, add the minced garlic and green chillies. Saute until lightly browned and add the curry leaves and mint leaves, if using.
- When the curry leaves are wilted, add all the masala powders – chilli powder, coriander, jeera, and turmeric.
- Saute for 5 seconds without burning and add the plain curd. Stir around quickly and add soya sauce and the fried chicken pieces. Mix well until the ingredients are well coated.
- Keep sauteing until the chicken is cooked fully and the masala turns a lovely brown. Serve Chicken Majestic as a starter or with rice and gravy. Tastes great either ways.
