Chicken Majestic

Ingredients:

Marination -

300 grams boneless chicken strips or fillets

½ cup Butter milk

1 ½ tbsp. corn flour

Salt to taste

Ginger garlic paste

Pinch of turmeric

¼ tsp red chili powder

Oil for deep frying or for pan frying which ever you chose to

Seasoning -

Oil as needed (you can use the deep fried oil)

2 garlic cloves chopped

2 green chilies

1 sprig of fresh curry leaves

Fistful of mint leaves

¾ tbsp. soya sauce

¼ tsp red chili powder

½ tsp. garam masala powder

3 tbsp. Fresh Thick yogurt (curd) (do not use sour one)

Methods:

·        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 and 2 to 4 hours if you wish to pan fry or bake.

·        Drain up the buttermilk and add ginger garlic paste, pinch of turmeric, corn flour and ¼ tsp. red chili powder. Mix well and set aside for at least 10 mins.

·        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 begins to smoke, 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. Once you finish frying the chicken, transfer the oil to a different bowl and leave few tsps. In the pan.

·        Add garlic and saute. Add curry leaves and green chilies. Fry till the curry leaves turn crispy, then add mint leaves, red chili powder and garam masala. Saute quickly for a min and pour 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.