Chicken Manchurian Dry recipe | Indo chinese recipe

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral part of the Indian culinary scene.

 

Today, I am going to post chicken manchurian recipe which is the part of the Indo – Chinese Cuisine.

Chicken Manchurian is a famous party appetizer  which can be made semi dry or gravy as per your liking.

In this recipe, boneless chicken pieces are marinated in exotic spices and deep fried in oil and then cooked in spicy hot sauce. It makes a best combo with  fried rice . Also it can be served as main course dish or snacks.


(Serves 2)

Ingredients

250gm boneless chicken, cut into small cubes (1inch)

Marination of chicken:
 1 tbsp. corn flour
½  an egg (beaten)
½  tsp. salt
½ tsp. black pepper powder
pinch of red chili powder or flakes
pinch of sugar
1 tsp. soya sauce
½ tsp. ginger/garlic paste


Manchurian sauce

1 tbsp. chopped spring onions
2 tbsp. oil
1 tbsp tomato ketchup
1 tbsp - Chilly sauce                                        
1 tsp chopped ginger
1 tsp chopped green chilli
1 tsp chopped garlic
salt to taste
1 tsp. sugar
1/4 cup water mixed with 1 maggi chicken cube or chicken stock
1 tsp. corn flour mixed with water to form a light paste
½ tsp. black pepper
1 tsp vinegar /lemon juice
1 tsp soya sauce

Garnishing
Chopped spring onion


Method
 
1.Marinate chicken pieces with ingredients above mentioned under marination.Set this aside for minimum half an hour.

2 Heat oil &  fry until golden drain on tissue & keep aside. Dont over fry otherwise the chicken will turn hard.

3.Heat the oil, add the chopped ginger,  garlic chilli followed by the spring onions .Fry for a minute then add the tomato paste, ketchup,vinegar, sugar and salt/pepper.

4. Cook for 2.minutes, then add the water/stock. Let it come to a simmer, lower the heat and add the corn flour paste. The sauce will instantly start to thicken.

5. Next add the fried chicken and  soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat till it coats chicken pieces well  to form a semi dry gravy

6.Turn off the heat ,garnish with some chopped spring onions.Serve with  fried rice or chicken noodles.


Tips:

1.Add salt carefully as soya sauce has salt in it

2. You can make chicken manchurian dry or gravy by adjusting the amount of cornflour water paste .If you want more gravy increase the amount of cornflour mixed water & let it simmer till you get the desired consistency of gravy.