Chicken Majestic

Instructions

1. 1

   Marinate the Chicken

   • In a mixing bowl, combine the chicken strips, egg white, corn flour, maida, ginger-garlic paste, 0.5 tsp of salt, and black pepper powder.
   • Mix thoroughly until each chicken strip is evenly coated in the batter.
   • Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for better flavor.
2. 2

   Deep Fry the Chicken

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
   • Carefully add the marinated chicken strips one by one, ensuring not to overcrowd the pan. Fry in 2-3 batches.
   • Fry for 4-5 minutes, turning occasionally, until the chicken is cooked through, golden brown, and crispy.
   • Using a slotted spoon, remove the fried chicken and drain it on a wire rack or paper towels to remove excess oil.
3. 3

   Prepare the Majestic Sauce

   • In a separate wide pan or wok, heat 2 tbsp of the oil used for frying over medium heat.
   • Add the chopped garlic, slit green chilies, and curry leaves. Sauté for about 45 seconds until fragrant.
   • Reduce the heat to the lowest setting. Add the whisked curd, turmeric powder, Kashmiri red chilli powder, and garam masala.
   • Stir continuously for 2-3 minutes to prevent the curd from curdling. Cook until the sauce thickens slightly and the raw smell of spices disappears.
4. 4

   Combine and Finish

   • Stir the soy sauce, sugar, and the remaining 0.25 tsp of salt into the sauce. Mix well.
   • Increase the heat to medium and add the fried chicken strips to the pan.
   • Toss everything gently for 1-2 minutes, ensuring the chicken is evenly coated with the glossy sauce.
   • Turn off the heat and garnish with freshly chopped mint and coriander leaves.
5. 5

   Serve Immediately

   • Transfer the Chicken Majestic to a serving platter.
   • Serve hot to enjoy its crispy texture, accompanied by onion rings and lemon wedges.