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Friday, 6 September 2013

Chicken Manchurian Recipe

This is not the conventional chicken manchurian. It is my own variation - quick to prepare and very very tasteful :).

Chicken Manchurian
The main variation here is that instead of preparing the chicken from scratch, I use KNN's chicken pops. You can use any other company's chicken pops which just need to be fried before you eat them. This adds a different flavour and a different texture to the typical manchurian you usually make.

Servings: for 2 people

Ingredietns

  1. KNK's Chicken Tender Pops .................................. 5 to 6 large pieces
  2. Oil ........................................................................... for frying and 2 Tbs extra
  3. Ginger paste .............................................................. 2 tsps
  4. Tomato ketchup ....................................................... 2 Tbs heaped
  5. Chilli garlic sauce ....................................................... 1 Tbs heaped
  6. Soy Sauce ................................................................ 2 Tbs
  7. Vinegar ..................................................................... 2 Tbs
  8. Sugar ......................................................................... 1 tsp
  9. Table salt .................................................................... 1/4 tsp
  10. Chinese salt ................................................................ 1/4 tsp
  11. Red chilli powder ........................................................ 1/4 tsp
  12. water ........................................................................... 1 cup
  13. cornflour ...................................................................... 1 Tbs
  14. Capsicum (optional) .................................................... 1 small
How to Make

  1. Fry the tender pops. Cut each one into half and set aside. 
  2. Heat up 2 Tbs oil in a pan. Add garlic paste and fry on medium flame for 1-2 minutes.
  3. Add 1 cup water to the pan.
  4. Add tomato ketchup, chilli garlic sauce, soy sauce, vinegar, sugar, both the salts and red chillie powder. Mix well and let the water come to a boil.
  5. Add the tender pops. Cover the pan and let the contents simmer on low flame for 4-5 minutes.
  6. In the meanwhile, mix cornflour in a little water. 
  7. Add the cornflour to the pan. But do not add all of it at once. Let the mixture boil and see if you have achieved the desired thickness. If you want it to be thicker, then add more cornflour. Let the contents simmer till you have the thickness that you want.
  8.  Cut the capsicum into thin, long strips. Add it to the pan and close the lid to let the flavour of capsicums fuse with the manchurian. The stove should be off now.
  9. Keep the lid closed till its serving time.
  10. Pour out the contents in a dish and serve with rice :)
You can comment below or on facebook if you have any questions or feedback :)


Chicken Manchurian Served Hot

1 comment:


  1. Thanks for providing such a very nice information,it is really good details
    veg manchurian recipe

    ReplyDelete

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