How to make chicken manchurian gravy restaurant style at home

By:
Vidya
Chicken manchurian is one of the most delicious and popular Indo-Chinese dishes. Fried minced chicken balls are cooked in lip-smacking manchurian gravy. You will find this recipe on the menu cards of all the restaurants serving Indo-Chinese dishes.


photo of ready restaurant style chicken manchurian gravy served in a black plate on a table, by homemakerjob.com
Chicken Manchurian Recipe by Homemakerjob


Close up photo of ready restaurant style chicken manchurian gravy served in a black plate on a table, by homemakerjob.com

Chicken Manchurian Gravy Recipe

Vidya
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Indo-Chinese
Servings 4 People

Ingredients
  

For manchurian

  • 250 gm chicken (minced)
  • 1 tsp ginger-garlic paste
  • 1 tsp black pepper powder
  • ½ tsp salt
  • 1 egg white
  • 3 tbsp all-purpose flour
  • 3 tbsp cornflour
  • 2 tbsp green onions, finely chopped
  • 1 tsp soy sauce

For sauce

  • 2 tbsp light soy sauce
  • 1 tbsp red chili sauce
  • ¼ tsp black pepper powder
  • 1 tbsp cornflour
  • 2 tbsp brown sugar

Other ingredients

  • ¼ cup capsicum, chopped
  • ¼ cup onions, chopped
  • 1 tsp ginger, chopped
  • 1 tbsp garlic, chopped
  • 1 green chili, finely chopped
  • 1 tbsp green onion, chopped

Instructions
 

  • Take 250 gm minced chicken in a mixing bowl. Mix it and all the ingredients together well.
  • After mixing well, make the small balls of the mixture.
  • Heat oil in a kadai on a medium-high flame. Gently drop the minced chicken balls in the kadai. Fry for 7-8 min or until they turn golden brown in color.
  • In a bowl, add 2 tbsp soy sauce, 1 tbsp red chili sauce, and ¼ tsp black pepper powder. Then add 1 tbsp brown sugar, ¼ tsp salt, and 1 tbsp cornflour. Add ½ cup water and whisk well to make sauce.
  • In a kadai or a pan, heat 2 tbsp oil on a medium flame. Add 1 tbsp chopped garlic, 1 tsp chopped ginger, and sauté for a minute.
  • Add ¼ cup chopped onions, 1tbsp green chili, and ¼ cup chopped capsicum, mix well. Sauté for 2 min.
  • Add the prepared manchurian sauce and combine well. Stir well for 2 min.
  • Now add the fried manchurian balls to the sauce and mix well. Keep stirring and cooking till you get the desired consistency of the sauce.
  • Add 1 tbsp chopped green onion and mix well.
  • Serve hot chicken manchurian gravy with fried rice, hakka noodles, or steamed rice.

Notes

  • You can use chicken stock instead of water.
  • Don’t cook the sauce for too long. The sauce will continue to thicken as long as you cook.
  • Adjust spice level as desired.
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