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| 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:
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| Ur ingrediants |
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| Make the batter |
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| Dip the chicken in batter |
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| Fry this in oil |
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| Till golden brown |
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| Saute garlic and ginger in oil |
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| add in onions |
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| Add in tomatoes and mix well |
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| add salt and sugar |
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| add in bell peppers... |
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| add in soya sauce |
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| vinegar |
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| add in the cornstarch slurry and mix well |
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| Let this simmer for a min |
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| add in the fried chicken pieces |
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| mix well |
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| Serve.. |
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| ENJOY |
4 comments:
nice step by step clippings........arthi is ajinomotto good to add....
looks really delicious...yummy
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 :)
@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..
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