Chicken Manchurian


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.
2 nos Chicken strips (tenders)
¼ cup Carrot(chopped)
¼ cup Cabbage (shredded)
¼ cup Onion (chopped)
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
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



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.




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.




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.




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.




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.

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January 2015
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