May 28, 2011

Chicken Manchurian

Chicken Manchurian
Chicken Manchurian is the only dish I order in any restaurants that I go..It is so easy to make in home.I served this dish with jeera rice  and it was perfect combination...You could make it dry or gravy by adding water accordingly.This is one of the best indo Chinese dish.I made this for lunch today...i was a real treat. So please try this dish and let me know what you think..

Ingrediants:

Boneless chicked- ½ kg chopped
Onion-2 chopped
Capsicum-1 chopped
Tomato-1 deseeded and chopped
Garlic-6 cloves sliced
Ginger-1 inch piece minced
Soya Sauce-1 tblspn
Green chilli-2 chopped
Vinegar-1 tblspn
Salt to taste
Sugar-1 tsp
Ajinomoto-1 tsp
Cornflour-1 tblpsn

For Batter:

Maida-1/2 cup
Corn flour-1 tblspn
Pepper-1 tsp
Salt to taste
Soya Sauce-1 tsp

Method:

Mix the ingrediants given for the batter with some water and make a thick paste.Dip the chicken pieces in the batter and fry till golden brown.drain it and set it aside.

In a kadai add oil and fry some garlic and ginger.

Add in onion,green chilli and cook till translucent,throw in tomatoes and add in salt,sugar and ajinomoto.

Now add capsicum and mix well.

Add soya sauce,vinegar and mix well.Pour in a cup of water and bring that to boil.Slowly add in the cornstarch slurry(cornflour+2 tblpsn of water) and mix well.

Now add in fried chicken and mix well.

Garnish with spring onion and serve hot with any dish.

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Pictorial:

Ur ingrediants
Make the batter

Dip the chicken in batter

Fry this in oil

Till golden brown

Saute garlic and ginger in oil

add in onions

Add in tomatoes and mix well

add salt and sugar

add in bell peppers...

add in soya sauce

vinegar

add in the cornstarch slurry and mix well

Let this simmer for  a min

add in the fried chicken pieces

mix well
Serve..

ENJOY

11 comments:

  1. nice step by step clippings........arthi is ajinomotto good to add....

    ReplyDelete
  2. looks really delicious...yummy

    ReplyDelete
  3. Hi, I tried this recipe. it tastes really nice but the colour of the dish is not as brown as you have shown... while frying the chicken pcs in oil, the corn flour batter started to fall off, even though the batter was thick.... Also, i wanted to know, why have u added cornstarch slurry to the dish? how does it help?

    Regards,
    Someone who likes your blog :)

    ReplyDelete
  4. @Anon...Thanks for trying it out..The colour is not a matter, it depends on what soya sauce you use. Adding cornstarch slurry helps the machurian to get thick..Heat the oil to high then drop the chicken, so that the cornstarch doesn't fall off..

    ReplyDelete
  5. Arthi I tried ur recipe yesterday and it came out really well. Thanks for this wonderful recipe.

    ReplyDelete
  6. Hi aarthi..
    ur dishes r really yummy...I hv been following it since few days....

    but one thing....are tomatoes a part of chinese cuisine as I hv never seen in manchurians.........wont it change the taste........

    I havnt tried but jst a doubt..........rest I love ur dishes nd pictorial images....

    ReplyDelete
  7. @AnonymousIf u dont like to add, you dont have to. I used to add tomatoes..

    ReplyDelete
  8. Hello u proved v helpful for me. Plz post masala rice recipe to eat with Manchurian

    ReplyDelete

  9. Thanks for providing such a very nice information,it is really good details
    veg manchurian recipe

    ReplyDelete

  10. This is an exotic dish! You are really brave to cook this.
    Restaurants in South Delhi

    ReplyDelete
  11. @Dhiraj Kumar
    wow nice and amazing Recipe Chicken Manchurian
    and thanks for sharing ingredients and making method.

    ReplyDelete

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