Chicken manchurian is the Indo-Chinese dish you’ve been craving. It continues to be a favorite all over the globe. Learning to prepare this chicken manchurian will make you the envy of your next potluck or dinner party. This recipe tastes great with rice or roti, and the combination makes a great meal for lunch! Make sure you pack them in an insulated tiffin box so you can enjoy it warm later.
Ingredients
minced boneless chicken: 250 g
slightly beaten eggs: 2
cup refined flour: 3/4
Garlic paste: ½ tsp
ginger paste: ½ tsp
oil: 2 tbsp
Oil for deep-frying
tsp finely chopped garlic: 1
cup finely chopped onions: 1/2
large finely chopped capsicum: 1
Corn flour: 3 tbsp
water: ½ cup
salt: 2 tsp
soy sauce: 2 tsp
cup tomato puree: 1/2
chopped celery: 2 tbsp
water: 2 cups
How To Make Chicken Manchurian
- Mix chicken, flour, egg, garlic, and ginger paste with enough water to form a thick paste. Let this sit for 5-10 minutes.
- Heat the oil on high.
- Drop heaped teaspoons of batter and fry to a golden brown.
- Drain fried balls on an absorbent paper and set aside.
- Heat 2 tbsp oil over high heat and stir-fry the onion and garlic until they are see-through.
- Add capsicum and stir a few times.
- Add the sauce mixture and let simmer until the sauce is thick and translucent.
- 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!
Trivia
- 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.