Chicken Manchurian recipe is one of the popular Indo Chinese recipe, made with minced or finely chopped chicken made to balls by adding spices, deep fried and then added to the Manchurian sauce. Indo Chinese Style Chicken Manchurian Gravy. Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes.

Preparation time – 15 min

Cooking time – 30 min

Serves – 4

Ingredients – 

To prepare chicken balls –

Minched chicken – 250 gm (boneless)

Carrot – 1 cup grated

Cabbage – 1 cup finely chopped

Onion – 1/2 cup finely chopped

Corn flour/starch – 4 tbs

Maida/all purpose flour – 2 tbs

Pepper powder – 1 tsp

Salt to taste

Method – 

To make or to prepare chicken balls to prepare chicken Manchurian –

Add all the above ingredients in a bow, mix together without adding water. Set aside for 5 min

Grease your hand with little oil, take a small portion of prepared mixture and make lemon size balls out of it and keep ready

Heat oil in a pan to shallow fry the prepared chicken balls in a medium flame.

Shallow fry it to golden brown in colour, (use a spoon to fry properly by tilting/rotating the chicken balls while frying) remove fried chicken balls from the oil by using a slotted spoon, drain the excess oil in it, put it on a paper towel, continue the same procedure to prepare rest of chicken balls, fry it by 3 batches in a medium/ low flame and set aside.

Ingredients

To prepare Manchurian sauce – 

Onion – 1 medium chopped

Spring onion – 1/2 cup chopped

Capsicum – 1 cup chopped

Garlic – 3 tbs chopped (peeled and chopped)

Ginger – 1/4 inch chopped

soya sauce – 1 tbs

Chilly sauce – 1 tbs

Tomato sauce – 3 or 4 tbs

Vinegar – 1 tsp (optional)

Corn flour – 2 tsp (mixed with 3 tbs of water)

Pepper powder – 1 tsp

Salt to taste

Sugar – 1/2 tsp (optional)

Coriander – 2 tbs chopped (for garnishing)

Method – 

To make or to prepare Manchurian sauce – 

Heat a pan by adding oil in it, when it is hot add chopped ginger and garlic, fry until you get fresh aroma.

Add chopped onion,spring onion and chopped capsicum saute until onion turns to translucent.

Ensure vegges are cooked, then add sauces.

Combine all, add salt and sugar to taste.

Add 1 cup of water and bring it to boil, when it starts boiling add chicken ball and cook it for 2 or 3 min

Add corn flour mixed with water. Stir

When it start to thicken turn off the flame, once again mix together.

Sprinkle pepper powder, add chopped coriander.

Enjoy as an appetizer or as a side dish for fried rice or noodles.

You can also try Egg Noodles , Egg fried rice, Chilly chicken

Note – 

When the sauce begins to bubble, add the fried balls and spring onions. Toss well to coat them in sauce. Simmer for 2 to 3 minutes, this helps the balls to absorb the flavors. If the sauce becomes very thick, you can add one to 2 tbsp. water and stir. This recipe yields a semi dry chicken manchurian. If you like to have more gravy, just add 1 tsp more of cornflour and ½ cup more water.

Garnish with spring onions or chopped coriander or both and serve as a appetizer.