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Hyderabadi Chicken Majestic
Hyderabadi Chicken Majestic

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We hope you got insight from reading it, now let’s go back to hyderabadi chicken majestic recipe. To cook hyderabadi chicken majestic you need 23 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Hyderabadi Chicken Majestic:
  1. Use For Marination
  2. Prepare 350-400 gm Boneless chicken breasts
  3. You need 1.5 cups buttermilk
  4. You need to taste Salt
  5. Provide 1 tbsp lemon juice
  6. Prepare For Majestic masala
  7. Prepare 8-10 curry leaves
  8. Get 3 green chillies slit
  9. You need 1/2 teaspoon turmeric
  10. Get 1 tbsp red chilli powder
  11. Provide 1/2 teaspoon Garam masala
  12. You need 1 teaspoon lemon juice
  13. Provide 1 teaspoon dark soy sauce
  14. Get 1 teaspoon vinegar
  15. You need 1 tbsp ginger garlic paste
  16. Prepare 1 teaspoon minced garlic
  17. Provide 1/3 cup yogurt
  18. Take 3 tbsp oil
  19. Prepare to taste Salt
  20. You need as needed Oil for frying
  21. You need 1/4 cup corn flour
  22. Use 2-3 tbsp chopped coriander leaves to garnish
  23. Get 2 tbsp spring onions for garnish optional
Instructions to make Hyderabadi Chicken Majestic:
  1. Cut chicken into strips and marinate with buttermilk, lemon and salt.. refrigerate for 2 hours
  2. Discard Marination and squeeze buttermilk from chicken.
  3. Coat chicken with corn flour and deep fry for 2 minutes. Do not fry for more than 2 minutes else chicken will harden. Drain excess oil from chicken on towel. Keep it aside
  4. Heat 3 tbsp oil in a pan, add minced garlic and saute until aromat
  5. Cook on high heat. Add curry leaves and green chillies. Saute for few seconds
  6. Add ginger garlic paste and saute until raw aroma goes away. Add spice powders and mix well
  7. Add soy sauce and vinegar and mix well
  8. Add yoghurt and gently mix. Lower the heat. Add salt and gently mix
  9. Add chicken strips. Coat chicken well with masala
  10. Stir fry for 3-4 minutes. Sprinkle lemon juice and toss well
  11. Garnish with coriander leaves and spring onions. Serve hot

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