Chicken Manchurian Recipe – Recipe for easy restaurant style chicken manchurian dry recipe. Recipe with step by step pictures and video.
Here are other chicken recipes from the site. Chicken Recipes
Here is the video of how to make Chicken Manchurian Recipe
Here is how to make Chicken Manchurian Recipe First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too.
Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot, place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
Now we will make the sauce for the chicken manchurian Heat oil in a pan and add in the minced garlic and minced ginger. I love the flavour of garlic and ginger in Indo-Chinese dishes. Be lavish with them. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well.
Add it to the pan. Cook for a minute.
Also make a corn starch slurry by mixing corn flour (corn starch) and water.
Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes.
Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.
Marinating chicken for chicken manchurian
500 grams boneless chicken breasts, diced 1/2 teaspoon salt 1/2 teaspoon black pepper powder 1 Egg 1 teaspoon soy sauce 1/4 cup maida /all purpose flour 1/4 cup corn starch 1/4 teaspoon baking powder
Other ingredients for making chicken manchurian
1 teaspoon vegetable oil (plus 1 cup vegetable oil to deep fry) 2 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, diced 1/2 cup green capsicum, diced 1/2 cup red capsicum, diced 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
For the Sauce
1.5 tablespoon soy sauce 1 teaspoon chilli garlic sauce 2 tablespoon tomato ketchup 1/4 teaspoon black pepper powder 1/2 teaspoon salt 1/4 cup water
Corn starch slurry
2 tablespoon corn starch 1 cup water
First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too. Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
Heat oil in a pan and add in the minced garlic and minced ginger. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well. Add it to the pan. Cook for a minute.
Also make a corn starch slurry by mixing corn flour (corn starch) and water. Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes. Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 20m
Marinating chicken for chicken manchurian
500 grams boneless chicken breasts, diced 1/2 teaspoon salt 1/2 teaspoon black pepper powder 1 Egg 1 teaspoon soy sauce 1/4 cup maida /all purpose flour 1/4 cup corn starch 1/4 teaspoon baking powder
Other ingredients for making chicken manchurian
1 teaspoon vegetable oil (plus 1 cup vegetable oil to deep fry) 2 tablespoon minced ginger 2 tablespoon minced garlic 1/2 cup onion, diced 1/2 cup green capsicum, diced 1/2 cup red capsicum, diced 2 tablespoon spring onions, chopped 2 tablespoon coriander leaves, chopped
For the Sauce
1.5 tablespoon soy sauce 1 teaspoon chilli garlic sauce 2 tablespoon tomato ketchup 1/4 teaspoon black pepper powder 1/2 teaspoon salt 1/4 cup water
Corn starch slurry
2 tablespoon corn starch 1 cup water
First we will marinate the chicken. Usually boneless chicken breasts are used for this recipe. But chicken thighs works well too. Cut the chicken into half inch cubes. Make sure to cut the pieces evenly and do not have big pieces. Keep the pieces small and uniform. To the chicken, add in the salt, black pepper, egg, soy sauce and mix well. The egg is a binding agent and makes the chicken soft too. Add in the maida, corn flour (corn starch) and the little baking powder. Mix well to combine. Do not add any water. Let the chicken marinate for 30 minutes.
Heat oil in a pan. I prefer to use a wide pan for frying the chicken. When the oil is hot place the chicken. Cook on one side for two minutes. Flip the chicken and cook for two minutes more. If the pieces are small, the chicken will cook in no time. Do not cook for long as the chicken will become very dry. If the pieces are big, you need to cook for a minute or two more. Just cut a piece with a knife. The insides should be white and not pink. If its pink, it needs to cook more. Once the chicken is fried, remove and drain on paper towels.
Heat oil in a pan and add in the minced garlic and minced ginger. Saute for a minute. Add in the diced onions, green capsicum and the red capsicum. Saute for a minute more.
In the mean time, take a bowl and add in the soy sauce, chilli garlic sauce, tomato ketchup, black pepper powder, salt and a little water. Go easy on the salt as all these sauces have enough salt in them. Mix well. Add it to the pan. Cook for a minute.
Also make a corn starch slurry by mixing corn flour (corn starch) and water. Add it to the pan. The sauce will immediately thicken up. Cook for a couple of minutes. Add in the fried chicken, chopped spring onions and chopped coriander leaves. Toss well. Serve immediately.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 20m
Find it online : https://www.kannammacooks.com/chicken-manchurian/
Recipe for Dhaba Style Paneer Bhurji. A very versatile recipe that pairs well with rotis, naan, phulkas and also as an excellent filling for sandwiches, rolls etc.. Recipe with step by step pictures and video.
This Dhaba Style Paneer Bhurji Recipe is very versatile. Bhurji means “scrambled”. This recipe for scrambled paneer in an onion – tomato masala pairs so well with rotis, naan and phulkas. I usually make this dish for dinner. I serve the leftover for breakfast by using the paneer bhurji as a filling for sandwich along with a little bit of mayo. It also tastes delicious as a filling in a roll. This is one recipe that can be adapted in different ways. Do try it at home. Always make extras so you can make breakfast in minutes and mornings can be easy. Perfect for lunch box rolls as the paneer bhurji stays moist for hours.
Here are other recipes from the site using paneer as the main ingredient. Paneer Dishes
Here is the video of how to make Dhaba Style Paneer Bhurji Recipe
Here is how to do Dhaba Style Paneer Bhurji Recipe Shred a pack of paneer (200 grams) onto a bowl. Just crumble the paneer with hand. Set aside. I have used store bought paneer today. Home made paneer works perfectly fine for making this bhurji too!. Use whatever you have on hand.
Heat oil in a pan and add in the cumin seeds, minced garlic and minced ginger. Saute for a few seconds. I have used vegetable oil for this recipe today. If making for special occasions, you can make it with ghee for a richer flavour.
Add in the finely chopped onions. Saute on a medium flame for about 12-15 minutes until the onions are nice and brown. Its very important to cook the onions until they are nicely caramelized and brown.
Add in all the spice powders and saute for a minute on a low flame. Sauteing on a low flame is key otherwise the spices will burn.
Add in the besan (Indian chickpea flour). Saute for a minute more on a low flame. Besan gives a nice volume and flavour to the paneer bhurji.
Add in the tomatoes and the green chillies. Adjust the green chillies according to taste. If you want a really spicy bhurji, add in a couple of more green chillies.
Add in the salt. Add in half a cup of water and cook for 10-15 minutes until the tomatoes are completely mushy.
If the mixture is very dry and sticking to the bottom, add little water in intervals as necessary.
Add in the chopped coriander leaves and the shredded paneer. Cook for a minute so the masalas can mix well with the paneer and become a homogeneous mixture.
Add in the cream. Mix well and cook for a minute more. The cream makes the bhurji very luscious.
Add in the fresh chopped mint leaves, mix once and remove from heat.
Serve with roti, naan and phulka or as a filling for sandwiches.
Ingredients for Dhaba Style Paneer Bhurji recipe
200 grams paneer, shredded 2 tablespoon vegetable oil 1/4 teaspoon cumin seeds 2 tablespoon minced garlic 2 tablespoon minced ginger 1.5 cups finely chopped onions 1/2 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 1/4 teaspoon black pepper powder 1 teaspoon kasuri methi 1 teaspoon kitchen king masala 1/2 teaspoon garam masala 1 tablespoon besan (Indian chickpea flour) 1.5 cups finely chopped tomatoes 3 green chillies finely chopped 1 teaspoon salt 1/2 cup water 2 tablespoon coriander leaves, chopped 2 tablespoon cream 2 tablespoon mint leaves
Shred a pack of paneer (200 grams) onto a bowl. Just crumble the paneer with hand. Set aside. I have used store bought paneer today. Home made paneer works perfectly fine for making this bhurji too!. Use whatever you have on hand.
Heat oil in a pan and add in the cumin seeds, minced garlic and minced ginger. Saute for a few seconds. I have used vegetable oil for this recipe today. If making for special occasions, you can make it with ghee for a richer flavour.
Add in the finely chopped onions. Saute on a medium flame for about 12-15 minutes until the onions are nice and brown. Its very important to cook the onions until they are nicely caramelized and brown.
Add in all the spice powders and saute for a minute on a low flame. Sauteing on a low flame is key otherwise the spices will burn. Add in the besan (Indian chickpea flour). Saute for a minute more on a low flame. Besan gives a nice volume and flavour to the paneer bhurji.
Add in the tomatoes and the green chillies. Adjust the green chillies according to taste. If you want a really spicy bhurji, add in a couple of more green chillies. Add in the salt. Add in half a cup of water and cook for 10-15 minutes until the tomatoes are completely mushy. If the mixture is very dry and sticking to the bottom, add little water in intervals as necessary.
Add in the chopped coriander leaves and the shredded paneer. Cook for a minute so the masalas can mix well with the paneer and become a homogeneous mixture. Add in the cream. Mix well and cook for a minute more. The cream makes the bhurji very luscious. Add in the fresh chopped mint leaves, mix once and remove from heat. Serve with roti, naan and phulka or as a filling for sandwiches.
Author: Suguna Vinodh
Prep Time: 15m
Cook Time: 45m
