Chicken Manchurian with Gravy
2012-10-10- Cuisine: Indo-Chinese
- Course: Curry, Side Dish
- Skill Level: Moderate
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- Yield: 1/2kg
- Servings: 4
- Prep Time: 1:15 h
- Cook Time: 20m
- Ready In: 1:40 h
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Ingredients
- 1/2 kg boneless Chicken (with bone also can be used)
- For marination:
- 1/2 tbsp Ginger paste
- 1/2 tbsp Garlic paste
- 2 tbsp Soya sauce
- 1 tbsp Chilli sauce
- 1/4 tbsp Pepper powder
- For frying the chicken:
- 1 cup Vegetable oil
- For gravy:
- 3 tbsp Vegetable oil
- 1 Onion chopped into cubes
- 1 Capsicum chopped into cubes
- 1/2 tbsp Ginger paste
- 1/2 tbsp Garlic paste
- 3 green Chilli
- 2 tbsp Soya sauce
- 1 tbsp Chilli sauce
- 2 tbsp Tomato sauce
- 1 Chicken stock cube dissoved in 1 /2 cup hot water
- 2 tbsp Corn flour mixed in 3 spoons of water
Method
Step 1
Marinate the chicken for 1 hour with the marinating items listed above.
Step 2
Then fry the chicken well.
Step 3
In a thick bottomed pan, heat oil and sautรฉ onion until it becomes translucent.
Step 4
Then add capsicum, green chilli, ginger and garlic and cook for 2 minutes.
Step 5
Add tomato, chilli and soya sauce and mix well.
Step 6
To this add chicken stock and fried chicken and allow to boil for 2 minutes.
Step 7
To thicken the gravy add water mixed with corn flour.
Step 8
Stir well until gravy thickens. Once gravy is thick up to the desired level. Switch of the flame and serve hot with fried rice or noodles or nan or Battura.