Chicken Manchurian


Another popular dish from the Indo-Chinese cuisine.Thanks to those little chinese communities in Calcutta who adapted the cuisine from china  to serve Indian taste buds.With the advent of time this cuisine surpassed the bylanes of Calcutta and became immensely popular in the rest of Indian states.The cuisine is cheap,lip smacking tasty and available across the country even in far-fetched villages on the highway ‘dhabas‘:)

This dish is one of my husband’s favourite :)He loves spicy food and I make this quite often at home along with egg noodles. I started cooking this dish after marriage.With little know-how of Indo-Chinese cooking style anyone can serve this in minutes :)

What I needed:

For the balls

  • 1 cup chicken minced [makes about 8-10 balls]
  • 2 cloves garlic, finely chopped
  • 1″ ginger piece, grated
  • 1-2 green chilies, finely chopped
  • 2 tsp soya sauce
  • 1 tsp ground black pepper
  • 2-3 tsp cornstarch [adjust for binding]
  • Salt
  • Oil for brushing

For the  Sauce

  • 1 medium onion , sliced
  • 2 cloves garlic, finely chopped
  • 1/2 cup capsicum, diced
  • 4-5 whole red chilli, soaked in water for 30-45 min
  • 1 tsp sesame seeds
  • 1 tbsp soya sauce
  • 2 tsp tomato ketchup
  • 1 tbsp white vinegar
  • 2 tsp honey
  • 2 tbsp sesame oil [ or any oil]

How I did it:

  • Mix all the ingredients for the chicken balls together.As per binding requirement adjust the cornstarch quantity.You can also use egg in place of corn starch.While mixing if the mixture sticks to your hands, spread some oil on your hands.
  • Preheat the oven at 400 F .Line a baking tray with aluminium foil.Make small chicken balls & arrange them on the tray.Brush some oil on the top and  place the tray on the upper rack of the oven and cook for 5-10 minutes till the balls are cooked.Mine took 8 minutes. Set aside when done to cool! Alternately you can deep fry the balls too.
  • In a blender, tip in the soaked red chillies along with 2 cloves of garlic and sesame seeds and grind to a paste.Set aside.
  • In a pan, heat the oil on medium high .One the oil is heated, tip in the sliced onions and saute for about 2-3 minutes till they are translucent.
  • Tip in the chilli-sesame paste and saute again for about 1-2 minutes.
  • Next add the soya sauce , honey  and ketchup along with the chicken balls.
  • Since the crunch of capsicum is to be maintained add it at last.If you are using any other vegetables like beans, carrots, corn etc slightly blanch them before.
  • Cook everything on medium high for about 3-4 minutes.If you want a gravy, you can add some water , let it come to a boil and thicken the sauce with some cornstarch.I kept mine semi dry!
  • Remove from heat and then add the vinegar.Serve with noodles.

Enjoy!

About these ads

Comments

  1. Thanks for visiting me Tanvi.
    You are a great cook and have a wonderful space here with a really nice collection awesome mouthwatering recipes with dazzling foodographs..love your space and am glad to follow you here.
    Chicken manchurian looks scrumptious !!
    btw bookmarked your avocado ice cream recipe after drooling at the pic for 5 minutes :)
    take care n keep in touch
    aipi

    http://usmasala.blogspot.com/

  2. Love
    Love Indo Chinese! Infact just yesterday I was thinking of posting Chicken chilly recipe is quite loved at home. I’m one of those biased Indians who think that our Indo chinese beats Chinese cuisine :) . Love your Manchurian here.

    I sometimes let Chinese take pride and add more Chinese vegetables to it like Mushrooms and bamboo shoots . What do we call it then, Chini Indian?

    • I absolutely agree with you Kulsum! I also feel that Indo chinese tastes far better than the actual stuff! Havent tried bamboo as yet but mushrooms work very well with indo chinese..or chini-hindi cuisine:)

  3. the manchurian is an all time fav of mine

Trackbacks

  1. [...] name in any corner of China, but in India, even a road side chowmein valla has a vegetable or a chicken manchurian on its menu.Whenever I m cooking chinese,my indian roots always come into picture and the spice [...]

  2. [...] name in any corner of China, but in India, even a road side chowmein valla has a vegetable or a chicken manchurian on its menu.Whenever I m cooking chinese,my indian roots always come into picture and the spice [...]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 2,022 other followers

%d bloggers like this: