September 8, 2017
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Chicken Manchurian Recipe

Oriental cuisine is loved for its delectable selection of sauces, spices and methods of cooking. Put the culinary expertise of China and India together and bam! What do you get? An even more mindblowing cuisine, something we like to refer to as desi Chinese. Desi, which means Indian. Apart from soy sauce-blackened hakka noodles and chikkan chili dry, desi Chinese is also home to dishes like Manchurian. Savoured by vegetarian in the gobi, paneer and other forms, the preparation also has its non-veg cousins. Here’s how to make one – chicken Manchurian.

Print Recipe
Manchurian Run
Deep fried balls of chicken in a light gravy.
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Course Side Dish
Cuisine Asian, Chinese
Prep Time 60 minutes
Cook Time 20 minutes
Servings
people
Course Side Dish
Cuisine Asian, Chinese
Prep Time 60 minutes
Cook Time 20 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder and pepper powder.
  2. Add egg white and flour. Mix well and set aside for at least an hour.
  3. Take about 2 tablespoons of minced marinated chicken and ball it up. Do this for the entire mix.
  4. Heat oil in a pan and deep fry balls on a medium flame until golden. Drain on a kitchen towel.
  5. Mix the corn flour with 3 tablespoons of water.
  6. Transfer the oil to a bowl and retain only half a tablespoon.
  7. Fry ginger garlic until aromatic and fry onions until transparent.
  8. Add bell peppers and fry for 2 minutes.
  9. Add sauces, when they begin to bubble, add the corn flour mixture and 1 cup water or stock.
  10. When the sauce begins to bubble, add the balls, spring onions and toss.
  11. Cook for 5 to 6 minutes. If the sauce becomes too thick, add very little water and cook.
  12. Garnish with spring onions and serve.

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Ankita

Ankita

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