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.
This dish is quintessentially spicy and full of garlic flavor. This dish is served across the world more in Indian restaurants than in Chinese restaurants. This dish was originally a Chinese dish but our Indian chefs modified it by making it more spicy and adding Indian masalas to best suit the Indian tastebuds .
Prep Time : 21-25 minutes
Cook time : 21- 25minutes
Serve : 4
INGREDIENTS
Boneless chicken cut into fingers400 gms
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 chopped8-10 cloves
Onion sliced 1 medium
Green chillies roughly sliced3-4
Chicken stock 2 cups
Green capsicum cut into thin strips1 medium
Vinegar 2 tablespoons
Spring onion greens finely chopped2 stalks
Method
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.
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.
Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, chicken stock and salt.
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.
Add fried chicken pieces and capsicum and cook for a couple of minutes.
Stir in vinegar and serve hot, garnished with spring onion greens.
