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A combination of Chinese cooking and the flavorful spices of the Indian sub-continent.
Made in different variants across the Indian subcontinent, this particular version of the chicken Manchurian is one of the most popular fusion food in the region. made with boneless fried chicken pieces sautéed in flavorful sauce with fresh vegetables.
A relatively simple and quick recipe with minimal prep time has become a family favorite with its tangy, thick, and flavorful gravy. Chicken Manchurian is best served with rice.
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INGREDIENTS
- 1/2 Kg boneless chicken
- 1/2 TSP black pepper powder
- 1 TSP salt
- 3 TBSP ginger garlic paste
- 1 TBSP crushed red chili
- 2 and half TBSP soy sauce
- 1 egg
- 6 TBSP corn flour
- 2 cups cooking oil
- 2 green chilis
- 1/4 cup sliced spring onion
- 1 Bell pepper (capsicum) cubes
- 1 onion cubes
- 1 TBSP salt
- 1/2 TBSP red chili powder
- 1 TBSP vinegar
- 1/4 cup tomato ketchup
- 1/4 cup chili garlic sauce
- 1 TSP sugar
- 1/2 TBSP paprika powder
- 2 cups water
DIRECTIONS
- Marinate 1/2 boneless chicken pieces in a mixture of 1/2 TSP black pepper powder, 1 TSP salt, 1 TBSP ginger garlic paste, 1 TBSP crushed red chili, 1 and half TBSP soy sauce, 1 egg and 4 TBSP corn flour for 30 mins.
- Fry marinated chicken in cooking oil to golden brown and keep aside.
- In a large wok pan heat 2 TBSP cooking oil and fry 2 TBSP ginger garlic paste, 2 chopped green chili and 1/4 cup sliced spring onions for 1-2 mins while stirring.
- Add 1 bell pepper cubes, 1 onion cubes, 1 TBSP salt, 1/2 TBSP red chili powder, 1 TBSP vinegar, 1 TBSP soy sauce, 1/4 cup tomato ketchup, 1/4 cup chili garlic sauce, 1 TSP sugar, 1/2 TBSP paprika powder and 1 cup water and let it simmer for 2-3 mins.
- Add the fried chicken pieces and cook 1-2 mins.
- Mix 2 TBSP corn flour + 3 TBSP water in a bowl to make a slurry and add it to the sauce. Let it cook 2-3 mins until the sauce thickens.
- Add another 1/2 cup water if you like to have more gravy.
- Garnish with sliced spring onions and serve warm.