Chicken Manchurian with Gravy

2012-10-10
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.

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 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.

Cooking is a passion to me,..

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