Chicken Majestic

Ingredients

• 1.5 tbsp Corn Flour
• 2.0 clove Garlic
• 2.0 piece Green Chilli
• 1.0 sprig Curry Leaves
• 1.0 sprig Mint Leaves
• 0.5 cup Curd
• 300.0 g Chicken
• 0.25 tsp Turmeric Powder
• 0.5 tsp Red Chilli Powder
• 1.0 tsp Salt
• 1.0 tbsp Soy Sauce
• 0.5 tsp Garam Masala
• 4.0 tbsp Refined Oil
• 1.5 tsp Ginger Garlic Paste

Cooking Steps

1. Wash and cut chicken to strips to around 2 ½ inches length.
2. Soak them in buttermilk and salt for 2 to 4 hours
3. 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.
4. Pan 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.
5. Pan fry till these are lightly golden. Remove it to a kitchen tissue.
6. Whisk the yogurt well with a fork and keep aside. Pour 1 tbsp oil to a hot pan.
7. Add garlic, curry leaves and green chilies. Fry till the curry leaves turn crispy. Garlic also smells good by then.
8. Next add mint leaves, red chili powder and garam masala. Saute for a minute.
9. 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.
10. Add chicken. Mix for the chicken to blend well with the cooked mixture. Off the heat.
11. Serve chicken majestic as a starter or as a side to rasam or rice.