During the Ramzan Iftar, it is important to make sure that you eat nutritious food. You must take care that the food used to break the fast has all the essential nutrition that would fulfill all the deficit created by the day long fast and make sure to drink enough water and fluids when breaking the fast, so that you ward of dehydration.(Chicken Majestic Recipe For Ramzan)
The food should also include a lot of raw fruits and vegetables. Salads are a good way to incorporate these into your diet. You can also juice the fruits and vegetables.
Today, we bring to you a famous Hyderabadi chicken dish. It is called Chicken Majestic and can be served as either a snack when you break the fast or at the elaborate Iftar feast. The recipe basically produces a dry dish; but if you would like a semi-gravy dish, all you need to do is add a little more curd.
The recipe does call for a few ingredients and you may need to spend quite some time in the preparation work, but you can be sure that the result will be totally worth it. You would need an approximate of 40 minutes to cook this dish.
So, let us take a look at the ingredients and how the chicken majestic recipe is to be made.
- Boneless chicken fillets – 300 g
- Butter milk – 1/2 cup
- Corn flour – 1 and 1/2 tbsp
- Ginger & garlic paste – 1 tsp
- Turmeric powder – 1 tsp
- Red chilli powder – ½ tsp
- Oil – enough for deep frying
- Salt – 2 tsp
- To season
- Oil – Use the oil that has been left after deep frying
- Garlic chopped – 1 clove
- Green chillies – 2
- Curry leaves – 1 or 2 sprigs
- Mint leaves – a handful
- Soya sauce – 1 tsp
- Red chilli powder – ¼th tsp
- Garam masala powder – ½ tsp
- Thick curd – 3 tbsp
- Cut the chicken fillets into strips that are 2 to 3 inches long.
- Take a large bowl and fill it with buttermilk. Add 2 teaspoons of salt.
- To the buttermilk, add the chicken strips and let it soak for 20 minutes. To make the dish healthier, you may bake or grill the chicken strips instead of frying them. If you’re doing so, you will need to let the chicken soak for at least 2 to 3 hours.
- Now, drain the buttermilk completely and remove the chicken strips onto a different bowl.
- Add red chilli powder, corn flour, turmeric powder and the ginger and garlic paste. Mix well and rest it for about 10 minutes.
- Take a deep kadhai and add oil into it. When hot, add the chicken pieces into it and fry it on a medium flame. If the oil gets too hot, only the outside of the chicken would get cooked, if the oil is not hot enough, the chicken will get soggy. You may also bake or grill the chicken at this point.
- Remove the chicken pieces on a kitchen tissue until it is lightly golden in colour.
- Take a frying pan and add a tablespoon of oil into it. When warm, add the garlic and fry till they turn aromatic.
- Now, add the green chillies and curry leaves.
- When fried, add a handful of mint leaves and garam masala powder. Saute for a couple of seconds.
- Immediately, add the thick curd. Make sure that the curd is not too sour.
- Cook the curd on a low flame till it gets thick.
- At this point, add the soya sauce. And mix well.
- Now, add the fried chicken and mix well until all the pieces are coated well.
- Take the pan off the flame.