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Monday, 23 June, 2008

Chicken Manchurian


  1. 1/2 kg. chicken (deboned and cut into bite sized pieces)
  2. 1 egg
  3. 2 tblsp. cake flour/all purpose flour/maida
  4. 1 tblsp. cornflour
  5. 1 tblsp. soya sauce
  6. 1 tsp. pepper powder
  7. salt as required
  8. 1 inch ginger cut into small pieces
  9. 4 cloves of garlic cut into small pieces
  10. 2 onions cut into small pieces
  11. 1 green pepper (I use peppers of various colours)
  12. 2 spring onions cut into small
  13. 1/4 tblsp. chilli sauce
  14. 2 tblsp. soya sauce
  15. 1 tblsp. tomato sauce
  16. 1 1/2 tblsp. cornflour (read as one and a half)
  17. 1 1/2 cup chicken stock
  18. Oil for frying and sauteing


  • Make a paste of items 2 to 7 (not too thick or too thin, able to coat the chicken)

  • Heat the oil in a frying pan. Dip the chicken pieces in the above paste and deep fry them until golden brown.

  • Take a bigger vessel like a wok and heat a little oil.

  • Saute onions, garlic, ginger, spring onions and peppers.

  • Now add soyasauce, chilli sauce and tomato sauce. Mix everything properly.

  • Add the chicken stock to the 1 tblsp. corn flour and mix until all lumps are broken down. Add this to the entire mix of onions and peppers. When the gravy starts to thicken add the chicken pieces and mix. Adjust salt as per taste. Lower the fire and cook until done.

  • Serve it with chappatis, and other breads.