chicken manchurian

  chicken manchurian 

   however the ones i had tasted was made with

   minced Chicken  ball which were crisp frie

   & then tossed in manchurian sauce. it just 

   tasted awesome &very unique.

   After several experiments i got hold on the

   recipe and loved the way it turned out similar

   to the restaurant chicken manchurian except

   for the Color

   if you do not prefer to make the chicken balls,

   you can just make the recipe eith diced or cubed

   chicken the recipr will remain the same & will

   still taste awesome & delicious.

  tips to make chicken manchurin

1. most often i marinate the chicken before frying as it 

    helps to tenderize the chicken, you can also skip 

    this step but for best flavor and texture setting aside 

    for at least 45 minutes is recomended, it helps in 

    tenderizing and enhancing the flavor.

2. usually chicken stock is used to make the chicken

    manchurian sauce but i have used water as i did

    not have it in hand, however you can just replace

    water and use chicken stock 

3. i have deep fried the Chicken, however you can also

    grill it and then add it to the manchurian sauce

4. you can also whip up an entire meal in the same

    pan. just set aside the chicken manchurian and 

    retain some sauce in the pan, add coock noodles

    ro rice and stir fry for a minutes, you meal is ready 

    in minutes

    prep time ( 30 minutes) 

   cook time (20 minutes)

   total time (50 minutes)

    ingredients

  

    for marination

*  1/2 kg chicken boneless

*  2 tbsp all purpose flour 

*  2 tbsp corn flour 

*  1 egg

*  1/4 lima juice/tsp vinegar 

*  salt as required

    for machurian

*  1 onion chopped 

*  2 green chilli salt lengthwise

*  1 tbsp ginger garlic paste

*  2 tbsp soy sauce 

*  1 tbsp chilli sauce

*  2 tbsp tomato ketchup

*  1 tsp sugar 

*  a pinch tsp food color 

*  1/4 cup chicken stock 

*  spring onions chopped

    for garnish

*  oil to fri

     method

(1) in a mixing bowl, add all purpose flour,egg flour
      lima juice/vinegar and salt.


(2) mix well and marinate the chicken for 1 hour.

(3) heat oil in a pan and fry the marinated chicken
      until it well tender.

(4) take cake not to overcook as the chicken will turn
      hard, if fried perfectly, the chicken will be soft
      and juicy.

(5) drain and reserve the fried chicken peces kitchen tissue.

(6) heat 2 tsp oil in a fry pan. add onion and saute till
      transculent add green chilli chopped spring onion
      ginger garlic paste and saute in low flame till raw
      smell disappears.

(7) now add soy sauce chilli sauce tomato ketchup
      food color sugar and chicken stock.

(8) stir well and bring it to a boil.add fried chicken
      pieces to it.

(9) combine and slow cook till all the sauce is full
      absorbed with the chicken.check for salt and
      seasoning.

(10) simmer for few minutes. once the contents
        attains thick stage, transfer it to a serving bowl.

(11) garnish with chopped spring onion. yummy and
        tempting chicken manchurian dry is ready
        to relish.

(12) serve with roti parata naan puri