Chicken Manchurian is my all time favourite. I make them quite often and each time they turn out great. I have already shared a version of chicken manchurian gravy in this blog, but i am posting this recipe as a updated version of it and it is a dry version.
Hope you will give this a try and let me know how it turns out for you..
Preparation Time : 5 mins
Cooking Time : 15 mins
Oil - 3 tblspn
Ginger - 1 tblspn finely chopped
Garlic - 1 tblspn finely chopped
Spring Onion a handful finely chopped
Cornflour / Cornstarch - 1 tsp
Water - 2 tblspn
Boneless Skinless Chicken Breast - 2 large cut into cubes
Egg - 1
Soya Sauce - 1 tsp
Cornflour / Cornstarch - 4 tblspn
All Purpose Flour / Maida - 2 tblspn
Salt to taste
Pepper to taste
Tomato Ketchup - 1/4 cup
Soya Sauce - 1 tblspn
Green Chilli Sauce - 3 tblspn
Red Chilli Sauce - 3 tblspn
Vinegar - 1 tsp
Sugar - 1/2 tsp
Mix all the ingredients for marination. Heat oil in a nonstick pan, put the chicken in oil and fry till golden on both sides. Remove it and set aside.
Mix all sauce ingredients and set aside. Mix cornflour with water and set aside.
In the remaining oil, add in ginger, garlic and spring onion and fry for a min. Add in sauce and mix well. Let it bubble up till it thickens.
Add the fried chicken in and the cornflour mix. Toss well. Add in spring onion and mix well.
|Take your sauce ingredients|
|add it in|
|add little sugar|
|mix well and set aside|
|take chicken breast|
|cut into strips|
|take it in a bowl|
|add salt and pepper|
|add soya sauce|
|heat little oil in a nonstick pan|
|place chicken in|
|fry till golden on both sides|
|now it is done|
|remove it and set aside|
|take cornflour in a bowl|
|add water and mix well..set aside|
|in the same oil, add ginger and garlic|
|add spring onions|
|add the sauce|
|cook till it thickens|
|add spring onion|