How to make Chicken Manchurian - Batter fried chicken pieces in a ginger garlic and Chinese sauce based thick gravy.
This recipe is from the book Best of Chinese Cooking.
Main Ingredients : Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट), Eggs (अंडे)
Cuisine : Indo-Chinese
Course : Main Course Chicken
You don’t even need to look at the menu before ordering Chicken Manchurian at any Indo-Chinese restaurant. The manchurian gravy that is served in India is full of flavours, spices and drama – just like how we like it. Batter fried chicken pieces are just one of the delicious things you can make manchurian in. Besides chicken manchurian, soya, paneer, prawns and mixed vegetable manchurian are popular, simple to make and equally delicious! These yummy fried chicken pieces in a sauteed ginger garlic and chilli based thick gravy tastes best with fried rice.
For more recipes related to Chicken Manchurian checkout Chicken Tetrazini, Chicken In Paprika And Pepper Sauce, Chicken Pasanda, Thai Style Chicken Breasts in Foil . You can also find more Main Course Chicken recipes like Jerk Chicken, Akhrot Murgh, Low Calorie Chicken Curry, Butter Chicken with No Butter.
Chicken Manchurian Recipe Card
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chicken Manchurian Recipe
Boneless chicken breast cut into fingers 400 grams
Eggs 1
Cornflour/ corn starch 6 tablespoons
Salt to taste
Soy sauce 2 tablespoons
Oil 4 tbsps + to deep fry
Ginger finely chopped 2 inch piece
Garlic finely chopped 8-10 cloves
Onion sliced 1 medium
Green chillies roughly sliced 3-4
MSG 1/4 teaspoon
Chicken stock 2 cups
Green capsicum cut into thin strips 1 medium
Vinegar 2 tablespoons
Spring onion greens finely chopped 2 stalks
Method
Step 1
Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water.
Step 2
Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.
Step 3
Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, MSG, chicken stock and salt.
Step 4
Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.
Step 5
Add fried chicken pieces and capsicum and cook for a couple of minutes.
Step 6
Stir in vinegar and serve hot, garnished with spring onion greens.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.