Easy Chicken Manchurian Recipe: Savor the Flavors

Welcome to a culinary journey that combines the best of Chinese and Indian flavors: Chicken Manchurian. This delectable dish is a true testament to the fusion of tastes, textures, and cultures. Whether you’re a fan of spicy Indian cuisine or the subtle elegance of Chinese dishes, Chicken Manchurian offers a delightful blend that’s impossible to resist.

Chicken Manchurian has secured its place as a beloved dish in both Chinese and Indian cuisines. Its origins can be traced back to the vibrant streets of India, where Chinese immigrants brought their culinary expertise and merged it with local ingredients. This marriage of techniques and tastes has given rise to a dish that’s adored by food enthusiasts around the world.

Imagine succulent pieces of chicken, perfectly seasoned and coated in a luscious, savory sauce. Each bite bursts with a harmonious blend of sweet, tangy, and spicy notes that dance on your taste buds. It’s a dish that tantalizes the senses and leaves you craving for more.

Join us on this culinary adventure as we guide you through the art of preparing Chicken Manchurian in its various delightful styles. Get ready to embark on a flavorful journey that promises to satisfy your cravings and awaken your taste buds.

Ingredients

To prepare this tantalizing Chicken Manchurian dish, you’ll need the following ingredients:

For the Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon red chili powder
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons cornstarch
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to your spice preference)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Garnish (Optional):

• Fresh coriander leaves, chopped
• Spring onions, finely chopped

Dry Chicken Manchurian

Dry Chicken Manchurian is a style that stands out for its crispy and saucy texture. Unlike the more common gravy-based Chicken Manchurian, this style features chicken pieces that are deep-fried to perfection. The result is a delightful contrast of crunchy exteriors and tender interiors, all coated in a flavorful, slightly sweet, and tangy sauce. This unique style caters to those who crave a satisfying crunch with every bite.

Ingredients

For the Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon red chili powder
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons cornstarch
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to your spice preference)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Garnish (Optional):

• Fresh coriander leaves, chopped
• Spring onions, finely chopped

Instructions:

• Marinate the chicken pieces in soy sauce, red chili powder, ginger-garlic paste, salt, cornstarch, and beaten egg. Ensure each piece is well-coated.
• Heat vegetable oil in a deep pan. Once hot, carefully add the marinated chicken pieces and fry until they turn golden brown and crispy. Remove and drain excess oil on a paper towel.
• In another pan, heat 2 tablespoons of vegetable oil. Add chopped onions, green and red bell peppers, and green chilies. Sauté until they become tender.
• Add ginger-garlic paste and sauté for a minute until fragrant.
• Stir in soy sauce, tomato ketchup, chili sauce, sugar, salt, and black pepper. Mix well.
• Add the fried chicken pieces to the sauce and toss until they are evenly coated.
• In a small bowl, mix cornstarch with water to create a slurry. Pour this into the pan to thicken the sauce.
• Continue to cook for a few more minutes until the sauce thickens and clings to the chicken.
• Garnish with fresh coriander leaves and spring onions.
• Serve hot as a delightful appetizer or main course.

The concept of dry versions of Chinese dishes like Chicken Manchurian is often traced back to the Indian-Chinese cuisine, which originated in the bustling streets of India. This style caters to the Indian palate, which appreciates a variety of textures and bold flavors in a single dish. The creation of dry Chicken Manchurian is a testament to the adaptability and creativity of Indian chefs, who have incorporated Chinese cooking techniques into their culinary repertoire.

A typical serving of Dry Chicken Manchurian contains approximately 350-400 calories, making it a satisfying meal option. However, the calorie count may vary depending on factors such as portion size and frying method. A standard portion size for one person usually consists of 6-8 pieces of chicken, accompanied by steamed rice or noodles.

Gravy Chicken Manchurian

Gravy Chicken Manchurian offers a delightful contrast to the dry version. It features tender chicken pieces bathed in a rich and flavorful sauce that’s the hallmark of this style. The sauce is a harmonious blend of soy sauce, tomato ketchup, and chili sauce, creating a savory-sweet profile with a hint of spiciness. The gravy-style Chicken Manchurian is ideal for those who enjoy their dishes saucy and packed with flavor.

Ingredients

For the Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon red chili powder
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons cornstarch
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to your spice preference)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Garnish (Optional):

• Fresh coriander leaves, chopped
• Spring onions, finely chopped

Instructions

• Marinate the chicken pieces as mentioned in the Dry Chicken Manchurian recipe.
• Heat vegetable oil in a pan and add the marinated chicken. Cook until the chicken is browned and cooked through. Remove the chicken and set it aside.
• In the same pan, add a bit more oil if needed. Add chopped onions, green and red bell peppers, and green chilies. Sauté until they become tender.
• Add ginger-garlic paste and sauté for a minute until fragrant.
• Stir in soy sauce, tomato ketchup, chili sauce, sugar, salt, and black pepper. Mix well.
• Pour in water and bring the mixture to a simmer.
• In a small bowl, create a slurry by mixing cornstarch with water. Slowly add this to the pan while stirring to thicken the gravy.
• Add the cooked chicken pieces to the gravy and simmer for a few more minutes until the chicken absorbs the flavors of the sauce.
• Garnish with fresh coriander leaves and spring onions.
• Serve hot with steamed rice or noodles for a delectable meal.

Gravy-style dishes, like Gravy Chicken Manchurian, are a testament to the Indian-Chinese culinary fusion. This style caters to those who appreciate the hearty combination of tender chicken and a savory, aromatic sauce. It’s a reflection of how Indian cuisine has embraced and adapted Chinese cooking techniques, resulting in a unique and beloved culinary tradition.

A typical serving of Gravy Chicken Manchurian contains approximately 350-450 calories, depending on factors like portion size and ingredients used. For an average serving, consider 6-8 pieces of chicken accompanied by rice or noodles.

Spicy Chicken Manchurian

Spicy Chicken Manchurian is a tantalizing variant that caters to those who crave an extra kick of heat in their dishes. What sets this style apart is the fiery combination of green chilies, chili sauce, and red chili powder. Each bite ignites the taste buds with a burst of spice, beautifully balanced by the sweetness of the sauce. If you’re a fan of bold and zesty flavors, this style is sure to excite your palate.

Ingredients

For the Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon red chili powder
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons cornstarch
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to your spice preference)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Garnish (Optional):

• Fresh coriander leaves, chopped
• Spring onions, finely chopped

Instructions:

• Marinate the chicken pieces as described in the Dry Chicken Manchurian recipe.
• Heat vegetable oil in a pan and add the marinated chicken. Cook until the chicken turns golden brown and is thoroughly cooked. Set the chicken aside.
• In the same pan, add more oil if necessary. Add chopped onions, green and red bell peppers, and green chilies. Sauté until they become tender.
• Incorporate ginger-garlic paste and sauté for about a minute until fragrant.
• Stir in soy sauce, tomato ketchup, chili sauce, sugar, salt, and black pepper. Ensure these flavors meld well together.
• Pour in water and bring the mixture to a simmer.
• In a separate bowl, create a slurry by mixing cornstarch with water. Gradually add this to the pan to thicken the sauce.
• Reintroduce the cooked chicken pieces to the sauce and simmer for a few more minutes, allowing the chicken to absorb the spicy and savory essence.
• Garnish with fresh coriander leaves and spring onions.
• Serve hot with steamed rice or noodles for a spicy culinary adventure.

Spicy Chicken Manchurian is a testament to the versatility and adaptability of Indian-Chinese cuisine. This style beautifully infuses the bold and spicy notes of Indian spices with the subtlety of Chinese techniques. It caters to a palate that revels in the thrill of spice, making it a cherished favorite in Indian households.

A serving of Spicy Chicken Manchurian typically contains around 350-450 calories, depending on serving size and variations in the recipe. A standard portion for one person often consists of 6-8 pieces of chicken, accompanied by rice or noodles.

Taste Recipe Special Style

Introducing our very own “Taste Recipe Special Style” of Chicken Manchurian, a culinary innovation that’s bound to tantalize your taste buds and leave you craving for more. In this exclusive twist on the classic, we bring together the best elements of both dry and gravy styles to create a truly exceptional dish.

Ingredients

For the Chicken:

• 500 grams boneless chicken, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon red chili powder
• 1 teaspoon ginger-garlic paste
• Salt, to taste
• 2 tablespoons cornstarch
• 1 egg, beaten
• Vegetable oil for frying

For the Sauce:

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2-3 green chilies, sliced (adjust to your spice preference)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce (adjust to your spice preference)
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 1/2 cup water
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Garnish (Optional):

• Fresh coriander leaves, chopped
• Spring onions, finely chopped

Instructions:

• Begin by marinating the chicken pieces as described in the Dry Chicken Manchurian recipe. This initial step ensures the chicken is infused with bold flavors.
• Heat vegetable oil in a pan and add the marinated chicken. Fry until the chicken achieves a delightful golden brown color and is thoroughly cooked. Set aside.
• In the same pan, if needed, add a bit more oil. Add chopped onions, green and red bell peppers, and green chilies. Sauté until they turn tender and slightly caramelized.
• Incorporate ginger-garlic paste and sauté briefly until the fragrance intensifies.
• Stir in soy sauce, tomato ketchup, chili sauce, sugar, salt, and black pepper. Allow these components to blend into a flavorful sauce.
• Pour in water and bring the mixture to a simmer.
• In a separate bowl, create a slurry by mixing cornstarch with water. Gradually add this to the pan to achieve the desired consistency for the sauce.
• Reintroduce the fried chicken pieces to the sauce, ensuring they are thoroughly coated. Allow them to simmer for a few additional minutes, allowing the flavors to meld.
• Now, here’s where the magic happens. In this “Taste Recipe Special Style,” we introduce a surprise element. Add a handful of crispy fried noodles to the dish. These noodles not only provide a satisfying crunch but also absorb the flavors of the sauce, creating a delightful fusion.
• Garnish with fresh coriander leaves and spring onions to add a touch of freshness.

The result? A Chicken Manchurian that offers a tantalizing play of textures and flavors, from the crispy chicken to the saucy noodles. It’s a delightful union of culinary styles that’s uniquely our own and sure to become a family favorite.

Our Recommended Ingredients

Red Chili Powder

Red chili powder, derived from dried red chili peppers, adds a fiery kick to your dishes. It’s a staple spice in many cuisines, perfect for adding spice and color.

Soy Sauce

Soy sauce is a savory condiment that brings a burst of umami flavor to your recipes. It’s a fundamental ingredient in Asian cuisine and is used for marinating, seasoning, and dipping.

Ginger-Garlic Paste

Ginger-garlic paste is a convenient blend of fresh ginger and garlic, perfect for adding a fragrant and flavorful base to your dishes. It’s a time-saving secret of many cooks.

Cornstarch

Cornstarch is a versatile thickening agent used in both savory and sweet recipes. It’s essential for creating a perfect, silky texture in sauces and gravies.

Vegetable Oil

Vegetable oil is a kitchen staple known for its neutral flavor and high smoke point. It’s ideal for frying, sautéing, and baking.

Tomato Ketchup

Tomato ketchup is a classic condiment with a perfect blend of sweet and tangy flavors. It’s a versatile companion for everything from fries to sandwiches.

Chili Sauce

Chili sauce is your go-to for adding heat and flavor to dishes. It’s a versatile condiment that brings a fiery kick to stir-fries, marinades, and more.

Sugar

Sugar, the sweet wonder, is a versatile ingredient used for sweetening beverages, desserts, and even certain savory dishes. It’s a pantry essential.

Black Pepper

Black pepper is a universal spice that adds a bold, peppery flavor to dishes. It’s an essential seasoning that can be used in various forms, from ground to whole.

Tips and Recommendations

When preparing Chicken Manchurian, mastering a few key techniques can elevate your dish to restaurant-quality perfection:

• Perfectly Marinate the Chicken: Ensure the chicken pieces are well-coated with the marinade, allowing them to absorb the flavors. Let them marinate for at least 30 minutes to achieve maximum taste.

• Frying Techniques: For both dry and gravy styles, achieving the right crispiness is crucial. Heat the oil to the right temperature for deep frying, and don’t overcrowd the pan to maintain the crunchiness.

• Balancing Flavors: Adjust the sweetness and spiciness of the sauce to suit your taste preferences. You can add a bit more sugar for sweetness or extra chili sauce for heat.

• Thickening the Sauce: Use the cornstarch slurry gradually to thicken the sauce to your desired consistency. This prevents over-thickening and maintains the right texture.

• Vegetarian Option: For a vegetarian twist, replace chicken with paneer (Indian cottage cheese) or tofu. The rest of the preparation remains the same.

• Gluten-Free: If you’re following a gluten-free diet, use gluten-free soy sauce and ensure the cornstarch used for coating and thickening is gluten-free.

• Reduced Sodium: To reduce sodium intake, opt for low-sodium soy sauce and use less salt in the recipe.

• Healthier Frying: For a healthier option, you can opt to bake the marinated chicken pieces until they’re crispy instead of deep-frying. This reduces the oil content while retaining the crunch.

Complement your Chicken Manchurian with these perfect side dishes and garnishes:

• Steamed Rice: The classic pairing for Chicken Manchurian. The sauce combines beautifully with fluffy white rice.

• Noodles: Try it with egg noodles or rice noodles for a complete Chinese-Indian fusion experience.

• Chop Suey: A vegetable stir-fry dish pairs wonderfully, adding more textures and flavors to your meal.

• Crispy Fried Noodles: Use extra crispy fried noodles as a garnish for added crunch.

• Fresh Herbs: Garnish with fresh coriander leaves and spring onions for a burst of color and freshness.

• Sliced Green Chilies: Serve with a few extra sliced green chilies on the side for those who like it extra spicy.

Experiment with these suggestions to create a meal that suits your taste and dietary preferences while enhancing the overall dining experience.

In Crux

In this culinary journey, we’ve explored the delightful world of Chicken Manchurian, a fusion of Chinese and Indian flavors that’s sure to tickle your taste buds. Here are the key takeaways:

• Chicken Manchurian offers various styles, from the crispy dry variant to the saucy and spicy options, each with its unique charm.
• Mastering techniques like marination, frying, and balancing flavors is essential for a perfect Chicken Manchurian.
• You can customize the dish to your dietary preferences, from vegetarian options to gluten-free and low-sodium variations.
• Pair your Chicken Manchurian with ideal side dishes like steamed rice, noodles, or chop suey for a complete meal.

Now that you have the recipes and insights, it’s time to get into the kitchen and whip up your favorite style of Chicken Manchurian. Whether you’re a fan of the crispy, saucy, or spicy version, the adventure of flavors awaits you. Experiment, savor, and make it your own!

We’d love to hear about your Chicken Manchurian journey. Share your experiences, variations, and any questions you may have in the comments below. Let’s continue the conversation and explore the diverse world of culinary delights together.

Thank you for joining us on this flavorful expedition. Until next time, happy cooking!

FAQs about Chicken Manchurian Recipe