Pages

Tag for Google

Friday, June 21, 2024

Chicken Manchurian Recipe

Ingredients:

For the Chicken Balls:

  • 250 grams boneless chicken, cut into small cubes
  • 2 tablespoons all-purpose flour (maida)
  • 1 tablespoon cornstarch
  • 1 egg
  • 1 teaspoon ginger-garlic paste
  • Salt and pepper to taste
  • Oil for deep frying

For the Manchurian Sauce:

  • 1 tablespoon oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1 medium onion, finely chopped
  • 1 medium bell pepper (capsicum), diced
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chili sauce (adjust to taste)
  • 1 tablespoon vinegar
  • 1 tablespoon cornstarch mixed with 3 tablespoons water (cornstarch slurry)
  • 1/2 cup water or chicken broth
  • 1/2 teaspoon sugar (optional)
  • Salt and pepper to taste
  • Chopped spring onions (scallions) for garnish

Instructions:

  1. Prepare the Chicken Balls:

    • In a bowl, combine boneless chicken cubes, all-purpose flour, cornstarch, egg, ginger-garlic paste, salt, and pepper. Mix well until the chicken is coated evenly.
    • Heat oil for deep frying in a pan over medium-high heat.
    • Shape the chicken mixture into small balls (about 1 inch in diameter).
    • Fry the chicken balls in batches until they are golden brown and cooked through. Remove and drain on paper towels.
  2. Make the Manchurian Sauce:

    • Heat 1 tablespoon of oil in a large skillet or wok over medium heat.
    • Add finely chopped garlic, ginger, and green chilies. Saute for a minute until fragrant.
    • Add finely chopped onions and diced bell pepper. Stir-fry for 2-3 minutes until they are slightly softened but still crunchy.
  3. Add Sauces and Seasonings:

    • Add soy sauce, tomato ketchup, chili sauce, and vinegar to the skillet. Mix well.
    • In a small bowl, mix cornstarch with water to make a slurry. Gradually pour this slurry into the skillet while stirring continuously.
  4. Cook the Sauce:

    • Pour in water or chicken broth. Stir well and bring the mixture to a boil.
    • Reduce the heat to low. Let the sauce simmer for 2-3 minutes until it thickens to your desired consistency.
    • Taste the sauce and adjust seasoning with salt, pepper, and sugar if needed.
  5. Combine Chicken Balls and Sauce:

    • Add the fried chicken balls to the skillet with the prepared Manchurian sauce. Gently toss the chicken balls until they are evenly coated with the sauce.
  6. Garnish and Serve:

    • Garnish with chopped spring onions (scallions).
    • Serve Chicken Manchurian hot as an appetizer or as a main dish with fried rice or noodles.

No comments:

Post a Comment