Chicken Manchurian / Chicken Manchurian Recipe / Dry Chicken Manchurian

Manchurian is an Indo-Chinese Starte. It can also be served as a Side for Fried Rice. Manchurian can be Vegetarian like Vegetable, Gobi, Paneer, Baby corn, Mushroom or even with idly/ Idly Manchurian. And Non-Vegetarian like Chicken, Fish, Egg, shrimp and more. Of all the Manchurian recipes, chicken Manchurian is my favorite. Even my kids love this Chicken Manchurian more than the Gobi Manchurian. There are tons of method to prepare this Chicken Manchrian, Today I am sharing the simple and easy to make version. This is a Chicken Manchurian Dry Version. Like my Chilli Chicken recipe, here also I did not use Vinegar, Chinese Salt, artificial food colour and for colour i used kashmiri red chilli powder. And for the manchurian sauce i used corn flour and water instead chicken stock. Chicken stock sure gives you nice flavor and taste that too if you making a manchurian gravy. Now off to the recipe.

Preparation Time : 40-45 minutes

Cooking Time : 20 minutes + 10 minutes

Serves     3-4

Ingredients
To Marinate

1. Boneless Chicken    1.25 lb
2. Soy Sauce   1/2 tsp
3. Chilli Powder   1/2 tsp
4. Kashmiri Chilli   1/2 tsp (for colour or use a pinch of red food colour)
5. Egg   1 no.
6. Corn Flour    2-3 tbsp
7. Maida   2 tbsp
8. To Grind
9. Ginger 2 inch piece
10. Garlic   3 fat cloves
11. Green chilli   1 no.
12. Pepper corns   1/4 tsp
13. Oil   to deep fry 

For Manchurian sauce

1. Sesame oil   1 tbsp
2. Oil    1/2 tbsp
3. Garlic   1 tsp (finely chopped)
4. Spring Onion Green    2 tbsp (finely chopped)
5. Spring Onion white   2-3 tbsp (finely chopped)
6. Onion   1/2 cup (diced)
7. Capsicum /Bell Pepper    1/4 cup diced(red,green,orange, yellow each)
8. Chilli Sauce   1/2 tsp
9. Tomato Sauce   1/2 tbsp
10. Soy Sauce   1/2 tsp
11. Pepper Powder    to taste
12. Kashimir Chilli Powder   1/2 tsp
13. Corn Flour    1 tsp
14. Water or chicken stock  3/4 cup
15. Salt   to taste

For Garnishing

1. Spring Onion Green  1 tbsp
2. Cilantro   2 tbsp, finely chopped

Method

• Clean and chop chicken in to small pieces.
• Then grind ginger, garlic, green chilli, pepper corns to a fine paste and keep ready.
• Now Marinate the chicken with above ground ginger-chilli paste, soy sauce, chilli powder, salt, egg, corn flour and maida. Mix everything well with the chicken and let it rest for minimum 30 minutes or 1 hour.
• After that heat oil in a kadai, when it gets heated deep fry the chicken pieces till golden brown and crisp and keep aside.

• Chop and dice onion, pepper for the manchurian and make corn flour water and keep ready.
• And then heat sesame oil and oil in a pan, when its heated add finely chopped garlic, spring onion green and spring onion white, stir fry well.
• Then add diced onion and saute for a minute and then add green pepper and stir fry for 1 minute.

• Now add remaining pepper and saute for another minute and add chilli sauce, tomato sauce, soy sauce, pepper powder, enough salt and stir well.
• Then add corn flour water and mix well and cook the sauce in medium heat for a minute and then add the fried chicken pieces.

• Saute the chicken well with the sauce and cook in medium heat for 1-2 minutes.
• When all the chicken pieces are coated well with the sauce and turns shiny switch off the stove.
• Garnish with spring onion green and cilantro.
• That's it..Tasty Chicken Manchurian ready. Serve Hot.

Notes
For Marination Egg is optional, i have tried without eggs also. If so i make a thin batter with corn flour and maida and dip the marinated chicken(with other ingredients)
and deep fry.
Instead kashmiri chilli powder you can also use any desired food colour.
If you decrease or increase the chicken amount please adjust the other ingredients accordingly.
This is a medium hot recipe.