Chicken Maharaja Majestic Recipe

Pat the chicken pieces dry with paper towels. In a large bowl combine yogurt, ginger-garlic paste, lemon juice, red chili powder, kashmiri chili (if using), garam masala, ground coriander, ground cumin, turmeric, 1.5 tsp salt, mustard oil, chopped green chilies, cilantro, mint, egg and 2 tbs cornstarch. Mix until smooth and well combined.

Add the chicken pieces to the marinade and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

When ready to cook, make the dry breading by whisking together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp pepper and 1/2 tsp salt in a shallow bowl or plate.

Remove the marinated chicken from the refrigerator. Let excess marinade drip off but do not wipe it completely — a thin coating helps adhesion. One by one, dredge each piece lightly in the flour mixture, shaking off excess. For a thicker crust, you may dip back into a thin beaten egg (optional) and re-coat with flour mixture.

Heat oil in a deep pan or fryer to 175–180°C (350–360°F). Fry the chicken in batches so oil temperature remains steady. Fry 5–7 minutes per batch until golden-brown and the internal temperature reaches 74°C (165°F). Remove and drain on a wire rack or paper towels. Keep warm while you prepare the sauce.

In a wide skillet or wok, melt 2 tbs butter with 1 tbs oil over medium heat. Add the minced garlic and ginger and sauté 30–45 seconds until fragrant but not browned.

Add the finely chopped onion and cook 3–4 minutes until translucent and beginning to soften.

Stir in 3 tbs tomato ketchup, 1 tbs tomato paste, 1 tbs soy sauce, 1 tbs hot chili sauce, and 2 tbs honey. Cook and stir 2–3 minutes until the mixture becomes glossy and slightly thickened.

Lower the heat and stir in 3 tbs cream, 1 tsp crushed kasuri methi, 1 tbsp lemon juice, 1/2 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning—add a little more honey for sweetness or chili sauce for heat.

If you prefer a thicker glaze, simmer gently 1–2 minutes until desired consistency; if too thick, add 1–2 tbs water and mix well.

Add the fried chicken pieces to the skillet and toss quickly to coat each piece evenly with the glaze. Cook 1–2 minutes more to heat through and allow the sauce to adhere.

Transfer glazed chicken to a serving platter. Sprinkle toasted sesame seeds, sliced spring onions and chopped cilantro over the top.

Serve immediately with lemon wedges on the side for squeezing. Recommended accompaniments: mint-cilantro chutney or a cooling yogurt dip.