Chicken Manchurian (Gravy)

Chicken Manchurian is an Indo-Chiness recipe. Before this, I Have shared four Indo-Chiness recipes: Chilli fish, Fish Manchurian, Chill Chicken & Fried Rice and Chilli Soya Chunks. Chicken Manchurian is my all time favourite. My daughter also like it very much. So quite often I cook Chicken Manchurian at home.
Chicken Manchurian is a very popular Indo-Chiness recipe. Chicken pieces are cooked with manchurian sauces and I basically serve this with Fried Rice. Chicken Manchurian can be of many versions. Dry Chicken Manchurian can be served as a starter or as a side dish. Here I am sharing Gravy version of Chicken Manchurian, which can be served as a side dish with Fried Rice. Here I am sharing a very simple and home style version.

The recipe of Chicken Manchurian (Gravy)

Ingredients:

350 gm chicken pieces
2 eggs slightly beaten
3-4 tbsp flour
1 onion finely chopped
4-5 cloves of garlic chopped
2-3 chillies finely chopped
1 tbsp tomato sauce
1 tbsp chilli sauce
2 tbsp soy sauce
1 tbsp vinegar
1 tbsp black peeper powder
1 tbsp corn flour
3 tsp oil
Chopped coriander leaves
Salt to taste

Method:

In a bowl take chicken pieces. Add salt, beaten eggs and flour. Keep it aside for 10 minutes.

Heat oil in a pan
Fry chicken pieces untill golden brown. Drain and keep the fried chicken pieces aside.

In the remaining oil fry chopped garlic, chillies and onions untill colour changes.

Now add tomato sauce, chilli sauce, soy sauce and black peeper powder. Add chicken pieces and mix well with sauces.

In a bowl mix corn flour, vinegar and one cup of water. Mix well and pour into the pan above chicken. Simmer and cook for few minutes in medium heat.

Add coriander leaves at last. Serve hot.

Comments

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour. It turns red only when ripened. This ripened ghost chilli in the first bite gives an intense sweet chilli flavor. The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting. But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly. She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice. Today I m…

Chef's Knife : The Most Essential Kitchen Tool

Every cook has their favorite pieces of kitchen tools. Knife is the most important tool of every cook's life. A cook can use his favorite knife in his desired way. Choosing a good knife may be sometimes very difficult. Sometimes a knife may look good but it may be not good in use. The most important thing while choosing a good knife is that you must feel comfortable while using it. It needs to be sharp and easy to be sharpen.
A Chef's Knife is a kitchen tool used to prepare food. A chef's knife is a large knife, usually about 8-10 inches long mostly made of good quality stainless steel. Chef's knife is considered to be the most important kitchen tool. Chef's knife is a western cooking tool. We Indian generally use locally made iron knives at home. Indians don't even use cutting board. But once if you have tasted a chef's knife, you will know the importance of a chef's knife in the kitchen. I was also using locally made Indian knives in my kitchen fo…

Dry Fruits Custard Recipe

Custard is a variety of dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it. Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe 📎Course : Dessert 📎Cuisine : World 🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes 🕞Total : 20 minutes
🍴Servings : 2

INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat. In a bowl take custard powder. Add some milk and mix thoroughly. Now add this custard and milk mixture into the boiling milk , stir continuously. Add sugar, stir continuously. When the liquid becomes thicker, remove from heat. Let it cool .Add d…

Easy Fish Curry Recipe

This recipe is for my those blog followers (specially from US) who has a temptation for Indian fish curry. This recipe need not much afford and can easily prepare with simple ingredients. Indian recipes needs much afford as it requires different spices to prepare and US people hardly store so many Indian spices in their kitchen. This recipe may also useful for beginners and bachelors. And off course this recipe is for busy and lazy people like me too.

In this recipe I'm using tomato based pizza or pasta sauce together with mustard seeds' paste. You can use any ready made pizza sauce and mustard paste or if you like you can make it yourself. Here I'm using ready-made pizza sauce but I made mustard seeds' paste myself . For mustard seeds' paste I'm using yellow mustard seeds. Yellow mustard seeds are less bitter than black mustard seeds. Soak yellow mustard seeds in warm water for few minutes and then make a fine paste. Here you can use any ready-made mustard…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc.

Chutney recipes are very easy to prepare. Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea.

Peanut and Curry Leaves Chutney 📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…

Rumi's Kitchen

Search This Blog