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Chicken Manchurian

Serves 4
45 mins
320 Kcal
Chicken Manchurian is one of the most popular Indo-Chinese dishes with great flavours and a perfect blend of sweet, spicy, and tangy notes. This is a favourite dish from the crown for people who like fusion food. Succulent chicken pieces are covered in crispy batter and tossed with some flavour-carrying sauce, and the dish tends to have an explosion of flavours in each mouthful. A fine chicken manchurian recipe begins with marinating pieces of chicken with ginger-garlic paste, soy sauce, and cornflour, making it crispy outside while frying. The central core of this dish is saut ed with the help of garlic, ginger, and green chillies in oil, followed by the addition of soy sauce, vinegar, tomato ketchup, and a pinch of sugar to balance it. This is then tossed in the savoury sauce so that it can absorb all the appetizing flavours. Chicken Manchurian comes both in dry and in gravy versions. The dry version is usually taken as an appetiser, but the gravy version goes perfectly with fried rice or noodles. Both versions offer an irresistible combination of textures-from the crunchy chicken to the smooth, flavourful sauce. Whether for the weekend treat or a special occasion, this chicken Manchurian recipe will surely be a crowd-pleaser. The dish is full of Indian Chinese flavours blended with such perfection that you can enjoy it with everyone in the family.

Ingredients required for Chicken Manchurian

  1. 250 gms boneless chicken
  2. 1/2 tsp black pepper powder
  3. 1 tbsp ginger
  4. 1 tsp ginger garlic paste
  5. 2 tbsp tomato sauce
  6. 1/4 cup capsicum
  7. 1/4 cup onion
  8. 1 tbsp garlic
  9. 2-3 green chilli
  10. 1/2 tbsp vinegar
  11. 2 tbsp cooking oil
  12. 1 tbsp maida
  13. 2 tbsp corn flour
  14. 2 tbsp soy sauce
  15. 1 tbsp red chili sauce

Cooking steps for Chicken Manchurian

  1. 1
    Let's try out the recipe of chicken manchurian. First, chop 250 gms of boneless chicken into small cubes. Put the chicken pieces in a mixing bowl.
  2. 2
    Add to this two tablespoons of cornflour, one tablespoon of maida or all-purpose flour, one teaspoon of ginger-garlic paste, 1/2 teaspoon of black pepper powder, and salt to taste.
  3. 3
    These ingredients provide the base of the batter that will help crisp up the chicken as it cooks.
  4. 4
    Add a small amount of water to achieve this consistency if necessary, so it coats the chicken pieces. It's not drippy batter that just lightly coats the pieces of chicken.
  5. 5
    Marinate for 15-20 minutes. This is only a short marinating that is expected to relax the flesh of the chicken and let its fluctuations go into the flesh.
  6. 6
    Heat oil in a deep frying pan over medium heat. When hot, add the marinated chicken pieces one by one, keeping them well-spaced from one another. Fry the chicken in batches as required.
  7. 7
    Try not to overcrowd the pan.
  8. 8
    Fry the chicken until it turns golden brown and crispy on all sides.
  9. 9
    Each batch would take 4 to 5 minutes, depending on how large you cut the pieces.
  10. 10
    Once fried, use the slotted spoon, remove the chicken pieces from the oil, and position them on a paper towel for excess oil to drain. Set the fried chicken aside.
  11. 11
    Heat oil in another pan over medium heat. Add finely chopped garlic and ginger together with 2-3 chopped green chillies.
  12. 12
    Fry for about 1 minute until the garlic and ginger are fragrant enough.
  13. 13
    These are the aromatic contents of this preparation, which will give depth to the flavour profile. Now, add ¼ cup of finely chopped onions and ¼ cup of chopped capsicum (bell pepper) to the pan.
  14. 14
    Stir and cook for 2-3 minutes, till the vegetables are slightly softened. It's a bit crunchy from the capsicum and sweet because of the flavour put in by adding onions.
  15. 15
    Mix all the ingredients in a small bowl: 2 Tbsp tomato ketchup, 2 Tbsp soy sauce, 1 Tbsp red chilli sauce, and 1/2 Tbsp vinegar.
  16. 16
    This gives the twist to the dish with the savoury and spicy flavour that comes with it. Add this sauce to the wok of stir-fried vegetables and stir-fry for 1 minute while stirring constantly.
  17. 17
    Allow the sauce to combine with the vegetables and seep in its deep fragrance.
  18. 18
    To thicken the gravy, mix one tablespoon of cornflour with ¼ cup of water to prepare a slurry, and stir the slurry into the pan of gravy while constantly stirring and breaking the lumps that might form.
  19. 19
    Cook the sauce for a few minutes till it thickens out and has a shiny look. Then, add 1 cup of water to the pan to get the gravy just right.
  20. 20
    Bring the sauce to a boil, then reduce the heat to simmer for several minutes. Taste and season to taste with salt and pepper.
  21. 21
    You can even make it thinner based on your preference by adding more water.
  22. 22
    Once you are done with your gravy, you can add your pieces of fried chicken into the pan and mix that gently in the gravy to distribute the chicken smoothly in addition to being evenly coated with the sauce.
  23. 23
    Let the chicken simmer in the gravy for 2-3 minutes to absorb the flavours; let it turn into a delicious, saucy dish.
  24. 24
    Finally, sprinkle chopped spring onion greens over the chicken. Spring onions impart fresh, mild flavour and add colour to the dish.
  25. 25
    Your chicken manchurian is ready to be served steaming hot with rice or noodles.

Shop Ingredients

Maida (1 Tbsp)
76
1
29
1
36
1
46
1
57
1
80
1
63
1
70
1
68
1
69
1
Onion (1/4 cup)
86
1
179
1
31
1
40
1
140
1
68
1
125
1
104
1
189
1
100
1
Green Chilli (2-3)
12
1
21
1
27
1
180
1
Tomato Sauce (2 Tbsp)
120
1
15
1
120
1
185
1
82
1
60
1
95
1
130
1
140
1
260
1
Cooking Oil (2 Tbsp)
148
1
177
1
138
1
145
1
153
1
144
1
236
1
179
1
297
1
148
1
Red Chili Sauce (1 Tbsp)
113
1
48
1
89
1
45
1
Ginger Garlic Paste (1 Tsp)
38
1
43
1
40
1
49
1
42
1
50
1
Black Pepper Powder (1/2 Tsp)
152
1
170
1
226
1
Soy Sauce (2 Tbsp)
57
1
171
1
47
1
48
1
144
1
45
1
300
1
280
1
Boneless Chicken (250 gms)
275
1
249
1
215
1
239
1
Ginger (1 Tbsp)
25
1
44
1
47
1
109
1
Corn Flour (2 Tbsp)
55
1
87
1
47
1
32
1
Capsicum (1/4 cup)
29
1
120
1
114
1
71
1
79
1
41
1
81
1
51
1
113
1
Vinegar (1/2 Tbsp)
449
1
275
1
331
1
247
1
384
1
284
1
Garlic (1 Tbsp)
112
1
102
1
134
1
121
1
196
1
165
1
134
1
129
1

FAQs

How to make Chicken Manchurian recipe?

To make Chicken Manchurian, marinate the boneless chicken with ginger-garlic paste, corn flour, and spices. Fry the chicken till crispy, then prepare a sauce out of soya sauce, chilli sauce, ketchup, and vinegar. Saute garlic, ginger, and onions; add the sauce mixture and cook till thickened. Toss the fried chicken in the sauce, and it's ready to be served.

Is Chicken Manchurian spicy?

This Chicken Manchurian is a pretty spicy recipe; however, you may even adjust it to your taste. The red chilli sauce and green chillies give it the spiciness in this recipe. For a milder version, the quantity of chilli sauce can be reduced or omitted altogether, and green chillies are avoided.

What is the difference between dry and gravy Chicken Manchurian?

Dry Chicken Manchurian is used as an appetiser. Dry Manchurian means that the chicken will be coated with just enough sauce to flavour, whereas gravy serves more sauce along with rice or noodles, making it more like a main course. You can also adjust the consistency of the sauce by adding water or broth.