Chicken Manchurian with Gravy

Chicken Manchurian with Gravy Chicken Manchurian with Gravy
  • Yield : 1/2kg
  • Servings : 4
  • Prep Time : 1:15 h
  • Cook Time : 20m
  • Ready In : 1:40 h
Chicken Manchurian can be a yummy starter if prepared dry and can be a great curry-combination with fried rice, noodles, nan and battura.
The same recipe can be used to cook Gopi (cauliflower) Manchurian and Paneer Manchurian by replacing chicken with cauliflower or paneer.


  • 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


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 sauté 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.

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