Description
Chinese style Chicken Manchurian. This is not the typical manchurian you get in a fancy Indian restaurants, totally different kind of preparation, only some Chinese restaurants in India serve this dish. Usually regular chicken manchurian means chicken dipped in batter deep fried and added to gravy, whereas here…. chicken is mixed with some veggies, made into small kolas(Urundai/dumplings/koftas) , deep fried and then added to the gravy. Sure everyone would love this preparation, quite time consuming but worth a try.| Ingredients-1 | |
|---|---|
| 2 nos | Chicken strips (tenders) |
| ¼ cup | Carrot(chopped) |
| ¼ cup | Cabbage (shredded) |
| ¼ cup | Onion (chopped) |
| Ingredients-2 | |
|---|---|
| ¼ tsp | Ginger (finely minced) |
| ¼ tsp | Garlic (finely minced) |
| ¼ cup | Spring/green onions (finely chopped) |
| 1 tbsp | Maida |
| 1 tbsp | Corn flour |
| 3 pinch | Salt |
| 2 cup | Oil (for deep frying) |
| 1 pinch | Ajinomoto |
| Ingredients-3 | |
|---|---|
| 1 pinch | Ajinomoto |
| 1 tbsp | Soy sauce (dark preferred) |
| 2 tsp | Green chili sauce |
| ½ tsp | Corn flour |
| 1 no | Onion (cut into big dices) |
| 3 nos | Green chili (slit open) |
| 1 tsp | Ginger (finely minced) |
| 1 tsp | Garlic (finely minced) |
| ¼ tsp | Ginger pieces(cut them into fine strips) |
| ¼ cup | Spring/green onions (finely chopped) |
| ¼ tsp | Sugar |
| ¼ tsp | Salt (or to taste) |
| 1 tbsp | Red chili sauce |
| 1 tsp | Oil |
Instructions
STEP 1
Wash chicken, add it to a cup of water with chopped carrots, cabbage and onion. Cook with a pinch of salt and pepper until tender. Drain the stock for gravy. Remove the chicken and shred finely. Let the veggies cool for 5 minutes.
STEP 2
Now take a bowl combine all dry ingredients from table-2 (Maida, cornflour, ajinomoto, salt) with chopped ginger, garlic, spring onions, cooked veggies and shredded chicken. Form a loose dough (remember the dough should not be very thick, should be loosely packed, maida and corn flour are used just to bind everything together) and make small lime size balls / dumplings and set aside.
STEP 3
Heat the oil (table-2) and deep fry the dumplings in medium flame until they are golden brown on the outside. Always try a small sample before dropping everything in the oil, bcos sometimes the oil temperature might be too hot and it will burn the outer part, and inner part will be left uncooked. If you cannot resist your temptation, you can go ahead and gobble a couple of dumplings. Drain excess oil and keep this aside.
STEP 4
Heat oil in a wok (kadai),add diced onion, green chili, minced ginger and garlic and saute over high flame. Add all 3 sauces (soy, green chili and red chili ) with sugar, ajinomoto and salt. Before it could burn add the fried veggie balls and coat it with the sauces. Now reduce the flame to medium, add corn flour diluted with 1/2 cup of water and half of the spring onions. Simmer for 2 to 3 minutes and switch off. Garnish with remaining spring onions and ginger pieces and serve immediately. Goes well with Fried rice, Garlic naan or plain roti.
Notes
Chicken tender / strips = 1/4 pound approx
Remember this dish would not taste good if made ahead of time, you can make the veggie balls ahead of time though. But the sauce has to be made only when you are ready to eat. Letting the veggies koftas stand in gravy for long time, will allow them to soak up all the liquid and become soggy.
Chicken can be avoided and the same recipe can be followed to make the veggie version.
17 Comments
if i want to make veg thn instead of chicken what to use as a substitute..
You may use minced cauliflower / paneer / tofu along with the other veggies in this recipe. If using just one veggie then go with cauliflower or baby corn. Thanks.
tried it twice and came out realy well though i did not use ajinomoto or green chilly sauce.. and used fish instead of chicken .. Thank you!
Hi Mullai This luks delicious ,im gona try chicken Manchurian tomorw but in the normal method like u mentioned in the description., can i use the same recipe as here http://www.spiceindiaonline.com/gobi_manchrian/ and replacing Gobi with chicken ?
Pls advice 🙂
Yasmin, ofcourse you can. Method shown here is little elaborate and time consuming so choose whichever works for you. Thanks.
hi… only today i got to know abt ur site!! well, i love manchurian… but ur recipe is a lil different n damn good n tasty!! jus loved it!
thnx!
it's a waste to have a scoring board for this site. The score for all recipes is not 10 it's 100/100 Thank you…
Ramya Karthi Hi Mullai…just now tried ur recipe and having it while typing this…its yummmmmmmmyyyyy…my hubby liked it very much…thanks for sharing the recipe…
Hai mullai,
mouth watering…Can u pliz tell me whether it would be nice without deep frying coz my husband hates deep fried foods..can i shallow fry?? or use the oven???please give suggestions
thanx
rashmi
Rashmi,
For certain recipes deep frying is a must, if cooked differently will make the end result a disaster. You can try baking, but no idea as to how long it would take, other choice would be to shallow fry the veggie and chicken till they are cooked and then add to gravy. But again, thats totally a different preparation and wouldn't taste the same.
Hi Mullai,
Can you please let me know as to where to get the red and green chili sauce???
Thanx
meena
Meena,
Click on the link provided in the recipe (highlighted in blue) for the brand. Some Indian stores carry them or else try online grocery shops.
http://www.ishopindian.com/shop/product.php?productid=21611&cat=20&page=1
Mullai..is it the same brand name for the red and green chili sauce in India too or does it have a different name there..Can you please let me know ASAP as somebody is coming from there in a couple of days.
Thanks !
Meena,
They are the same, I bought mine from Nilgris Supermarket, Chennai.
thanks mullai. i will try soon.
hi mullai the recipe looks very beautiful. can you say me how to shred the chicken.
Radhika, Its quite simple, after the chicken is cooked and cooled thoroughly, use 2 forks, insert the prongs into the meat and pull gently or simply use your hands to tear apart the meat into thin strips.