Although chicken manchurian is a Chinese dish, its flavour is making it extremely popular worldwide.
These days, those who enjoy non-vegetarian cuisine always order chicken manchurian when they dine out. Manchurian chicken is a huge favourite among all of us.
Today I’ll show you how to cook Chicken Manchurian at home that tastes as well as it does in restaurants—and using only homemade ingredients. These days, I believe that every household will have at least one of the ingredients I’ve used in this Manchurian. If not, you can get them from any nearby market. It is easy to order and obtain.
This dish is quite simple to prepare. It is made by thoroughly combining chicken with Manchurian sauce.
If you haven’t tried making it yet, you should give it a shot and enjoy this recipe.
Now let’s go to work on this post, which I sincerely hope you like.
Chicken Manchurian Recipe:
4
servings10
minutes20
minutes30
minutesWhile there are other methods to prepare chicken Manchurian, such as using chicken keema, many people also chop the chicken and add the bone to the chicken. However, I’m going to show you how to prepare Manchurian chicken without bones today. So let us learn how to succeed.
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Ingredients
Boneless Chicken – ½ kg
Egg – 2
Black pepper powder – ½ teaspoon
Black pepper – ½ teaspoon
Flour – 2 spoons
Refined or oil – 3 spoons
Garlic paste -½ teaspoon
Ginger paste – ½ teaspoon
Salt- as per taste
Water – 1 cup
Ingredients to make Chicken Manchurian Sauce:
Green onion – 2 finely chopped
Red capsicum – 1 cut into small cubes
Soya sauce – 2 spoons
Mint – a little
Carrot – cut into 1 slice
Green coriander – 1 cup
Tomato Sauce – 2 tbsp
Green chilli – 2 finely chopped
Ginger – ½ inch finely chopped
Mustard oil – 1 tablespoon
Garlic – 6 cloves finely chopped
Directions
- Before preparing Chicken Manchurian, place the chicken in a washwall, give it a thorough cleaning, and drain all of the water.
- Now crack two eggs and whisk in a cup of water, half the powdered black pepper, flour, salt, and garlic-ginger paste. Now thoroughly combine all the ingredients with the chicken, cover, and set away. Will persist
- First, heat a pan over gas. Then, add refined or mustard oil, or whatever oil you want to use, and heat the oil thoroughly. Once the oil is hot, add chicken and fry it (as much chicken as you can place inside the oil with your hands).
- To dip the chicken into the oil, you may also use a spoon, but remember that using your hands will ensure that it is fully inserted.
- After the chicken is fully cooked, we will place it on a piece of tissue paper to allow the paper to absorb the oil that was used to fry the chicken.
- How to make Chicken Manchurian Sauce:
- A skillet will be placed over medium heat and once hot, two or two teaspoons of mustard oil will be added and heated.
- Add the chopped garlic, ginger, and green chilies to the heated oil and cook for approximately 30 seconds, or until they turn brown.
- Add the ginger, onion, carrot, and capsicum after cooking for a while, and continue to fry for an additional four to five minutes.
- After that, stir in the soy sauce, tomato sauce, remaining black pepper, and ½ cup of water. Cook for a few minutes.
- Stir the mixture well and simmer over low heat for approximately 10 minutes, stirring occasionally, after adding the fried chicken after it has been cooked for one to two minutes.
- The gravy of fried chicken tastes considerably better when it is cooked in sauce.
- Once the chicken is cooked through, we will add the flavours of mint leaves, green onions, and green coriander and cover the dish for a while to allow the flavours to seep into the chicken.
- After a little cooling period, serve it over naan, noodles, or roti.
Notes
- After a little cooling period, serve it over naan, noodles, or roti.
Did you make this recipe?
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