Chicken majestic | Hyderabadi chicken starter | Indian chicken starters
Chicken majestic recipe – one of the popular dry chicken recipes from hyderabad, andhra pradesh served as starter. I wonder how I forgot to share this awesome chicken majestic recipe with you all, though I made it several times. This is one of the Andhra chicken starters that is not known to many since it is mostly popular only in Hyderabad.
For hyderabadis this is not a new dish, but for the others iam sharing today how to make andhra chicken majestic or majestic chicken. This is a no egg recipe that yields soft and tender chicken that is fried or baked first and then seasoned like the popular street food chicken 65.
Chicken can be baked or pan fried or deep fried before seasoning. If you have a good amount of time to dunk the chicken strips in butter milk for at least 2 to 4 hours, then you can bake or pan fry.
If you do not have much time to soak the chicken in buttermilk then just marinate it for about 20 mins and then deep fry. The pictures you are seeing here is that of deep fried ones that I made during a friend’s visit home.
Tips and notes: This is actually a dry starter recipe, but I have also tried making it more moist by adding extra yogurt than what I mentioned in the ingredients list. That way it goes as a good side to rasam rice too as you see in this picture. If you wish to make it as a starter, stick on to the measurements mentioned below.
For more Chicken Recipes
hyderabadi chicken 65
related dry chicken recipes
restaurant style dry chicken
andhra chilli chicken
Chicken majestic recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 300 grams chicken boneless strips or fillets
- ½ cup Buttermilk (or yogurt/ curd)
- 1 ½ tbsp corn flour
- Salt to taste
- 1 ½ tsp Ginger garlic paste
- 1/8 tsp turmeric or haldi
- ¼ to ½ tsp red chili powder
- Oil for deep frying or for pan frying which ever you chose to
- 1 tbsp Oil
- 2 cloves garlic chopped
- 2 green chilies
- 1 sprig curry leaves
- Handful mint leaves or pudina leaves
- 1 tbsp soya sauce
- ¼ to ½ tsp red chili powder
- ½ tsp. garam masala powder
- 3 tbsp. yogurt (thick curd) (do not use sour one)
Preparation to make majestic chicken
- Wash and cut chicken to strips to around 2 ½ inches length.
- Soak them in buttermilk and salt for at least 20 mins if deep frying. Keep for 2 to 4 hours if you wish to pan fry or bake.
- Drain up the buttermilk and add ginger garlic paste, turmeric, corn flour and red chili powder. Mix well and set aside for at least 10 mins.
If Frying in oil
- Deep fry on a medium heat. If you fry on a low heat, the chicken will turn out hard and if you fry on very high heat, the chicken will not be cooked well from inside. So once the oil is hot, reduce it to medium, wait for a min and then add chicken pieces to oil.
- Fry till these are lightly golden. Remove it to a kitchen tissue.
If grilling in oven
- Preheat the oven to 180 C for about 15 to 20 mins. Then place the chicken on a greased tray or put them on skewers.
- Grill them for 8 mins on each side or until done. Adjust the time as needed depending on the oven.
How to make chicken majestic
- Whisk the yogurt well with a fork and keep aside. Pour 1 tbsp oil to a hot pan.
- Add garlic, curry leaves and green chilies. Fry till the curry leaves turn crispy. Garlic also smells good by then.
- Next add mint leaves, red chili powder and garam masala. Saute for a minute.
- Take the pan down from the heat and pour the whisked yogurt. Mix well and cook on a low flame till the moisture evaporates and becomes thick. Add soya sauce and mix.
- Add chicken. Mix for the chicken to blend well with the cooked mixture. Off the heat.
- Serve chicken majestic as a starter or as a side to rasam or rice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
Follow Swasthi’s Recipes
Hi there, I’d like to make this in advance as I will be travelling to a meal and bringing a dish. Is it ok to deep fry and then re-heat in the microwave? (I though reheating in oven may make the chicken dry out too much). Any advice for preparing in advance appreciated!
Yes you can re-heat. I have no experience reheating in the microwave. I usually wrap the chicken appetizers in a foil and place on a tray. Place another tray in the lower rack and pour some water. Steam in the oven for 20 mins at the highest heat. No preheating required. Chicken won’t dry out this way.
Hi, can they buttermilk be substituted with something else?
You can use egg white but chicken has to be deep fried. If you want to pan fry then it has to be rested in buttermilk or curd. Otherwise it won’t be soft.
Hi Swathi, Can I use coriander leaves instead of Mint. thannks
Yes You can
Hi Swasthi, first of all thank you for all your recipes and your blogs. An impeccable guide to any one who wants to cook – whether a beginner or a seasoned cook.
I must confess that your site has been a major contributor in living through the entire lockdown smoothly. A complete non-cook, I have actually been motivated many a times to try out new stuff only because your articulation of recipes makes it look so effortless. Thanks again. Wish you all the best for your blogs and recipes. May you excel in all sorts of cooking you want to do. Thanks for being a guiding light for such an important part of one’s life – FOOD! 🙂
Glad to know! Thank you so much!
I have been following your recipes regularly and so far all have been successful. But this chicken Majestic did not come as I expected. In the end while adding curd it got curdled. I had taken precaution like blending the curd before adding and reducing the heat by removing from fire. But still got curdled. Any tips ??
There is nothing wrong with my recipe. It gets curdled while cooking if there is lot of whey in it. So the key here is to use thick curd or use hung curd (strained curd). Hope this helps. Thanks for trying the recipes.
I tried this receipe today. It came out very well
Infact i dnt add curd .but still it was juicy and oil also Got strained well once taken out from the cooktop.
Mam PLZ Start an app so all receipes can be there once we open.i really been happy you know so many.Plz Post something for ppl in diet or maintain weight.im Glad your webpage make us avoid Restaurant
Tried this recipe today. I often refer to your recipes. Thought of raising a comment for the first time,as plenty time due to quarantine. ? This one like others,Turned out great…. I just made a small change… In this quarantine time I couldn’t source mint leaves instead I had kaffir lime leaves lying in the deep freeze, it gave a different taste ? and I skipped soya sauce too! Thank you for making quarantine little exciting…
Glad to know your food turns out great. Kaffir lime leaves is a good idea. Thank you so much for the comment.
Very good & taste recepies,I tried majestic Chic it really taste good when served hot in rainy season.
Glad you liked it.
Awesome recipe! Tastes really good!! 🙂
Can I know the measurement of ginger garlic paste? As it is not mentioned how many tsp
Thanks in advance
You are welcome Dhivya,
You can use about 1 & ½ tsp ginger garlic paste. Thanks for the mention I have updated the recipe.
Would you have the calorie information with approximate macro nutrient breakup?
You are welcome
I don’t have at this moment.
Just one question in this recipe.
Can i use olive oil for cooking? Will it make any difference to the end result?
You can use olive oil for seasoning the sauce i.e from step 6, not for deep frying.
Thank you, swasthi…your chicken majestic is my daughter’s favorite chicken item now…….its not that easy to satisfy her taste buds
Thanks for trying
Glad to know your kid liked it
thank u swathi for the wonderful majestic chicken receive,I have cooked this receipt today all my family members loved it.my husband loves it.
Glad to know you all liked it.
Thanks a lot
I got confused in chicken majestic recipe,this recipe is for 3 kg chicken or 300 grm chicken??? U hv typed 300 kg ??????
Sorry, it is 300 grams. will update. Thanks for the mention
Thank you Swasthi….
I tray chicken 65 it was amazing come out thank you so much …
Glad to know it turned out good
Ur recepies are so delicious..easy to cook.easy method.i like it so much..
It was awesome.for the first time i made chicken dry item for myself n it looked so easy wit ur recipe.thank u
First of all the recipe is very good one. The 2nd method(wet, using yoghurt) may not be good. In this dry type method also it will be nice if we use red chillies in place of chillies.
will try with the red chili suggestion next time
Hyderabadi biryani i also tried
Thank you once again. have a good day
Awesome recipes thankyou Swasthi i had tried chicken chilli and aandhra chicken chilli
Welcome Saiyad, thanks for your time to comment back here