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Chicken Manchurian

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Adjust Servings:
Ingredients for Marinade:
250 g minced boneless chicken
2 slightly beaten eggs
3/4 cup refined flour
½ tsp Garlic paste
½ tsp ginger paste
2 tbsp oil
Oil for deep-frying
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large finely chopped capsicum
Ingredients for Sauce:
3 tbsp Corn flour
½ cup water
2 tsp salt
2 tsp soy sauce
1/2 cup tomato puree
2 tbsp chopped celery
2 cups water

Chicken Manchurian

  • Non Veg
  • 1 hr 20 mins
  • Serves 4
  • Easy


  • Ingredients for Marinade:

  • Ingredients for Sauce:

How to make Chicken Manchurian

  1. Mix chicken, flour, egg, garlic, and ginger paste with enough water to form a thick paste. Let this sit for 5-10 minutes.
  2. Heat the oil on high.
  3. Drop heaped teaspoons of batter and fry to a golden brown.
  4. Drain fried balls on an absorbent paper and set aside.
  5. Heat 2 tbsp oil over high heat and stir-fry the onion and garlic until they are see-through.
  6. Add capsicum and stir a few times.
  7. Add the sauce mixture and let simmer until the sauce is thick and translucent.
  8. Remove from heat and add the fried balls, stirring gently until they are evenly coated.

Enjoy your delicious chicken manchurian with friends, family, neighbors, co-workers, and anyone else you desire – though we recommend saving the first round in a tiffin lunch box for later! 


  • Despite what you might think upon first encountering chicken manchurian, or how many times you may have seen it at your local Chinese food restaurant, this dish isn’t actually Chinese at all! It originated in India, invented by Chef Nelson Wang, who discovered the recipe by chance when asked to make something “different” for a customer. What began as an experiment would eventually make Nelson Wang a very rich man.


Lian Wong

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