Chicken Manchurian is one of the most popular Chinese dishes. It is simply delicious. The recipe I have given below is something I picked from a TV show and made modifications to suit our taste. The gravy came out really well and the chicken was just perfect. You can also replace chicken with cauliflower to make Cauliflower Manchurian.


For the marinade

300 gms Boneless Chicken pieces

1 tsp garlic paste

1 tsp ginger paste

1 tsp corn flour

1 beaten egg

½ tsp pepper powder

¼ tsp salt

A pinch of ajinimoto (optional)

For the gravy

¼ cup oil

1 capsicum sliced lengthwise

1 large onion ground to a paste

2 tbsp chilli garlic sauce

2 tbsp tomato sauce

2 tbsp soya sauce

½ tsp pepper powder

½ tsp salt (or to taste)

1 tbsp corn flour dissolved in 2 tbsp water

Coriander leaves

Oil for frying


Take the cleaned chicken pieces in a bowl and add garlic paste, ginger paste, pepper powder, corn flour, salt, ajinimoto and about 2 to 3 tbsp of egg (for binding). Mix well and leave it for about an hour.

Then heat oil in a frying pan on medium heat and deep fry the chicken pieces till they are golden brown in colour. Once done set aside in a bowl. Then heat ¼ cup oil in a pan and add the sliced capsicums, sauté for some time. Then add the onion paste and sauté for about 5 minutes. Then add chilli garlic sauce, tomato sauce, soya sauce, pepper powder, a pinch of ajinimoto and salt. Mix well and cook till the oil starts leaving the surface. Now add the chicken pieces and mix well. Cook for about a minute. Then add 1 ½ cups of water and bring the gravy to a boil. Finally dissolve corn flour in 2 tbsp of water and add to the gravy. Mix well and cook for about 5 minutes on medium heat. Switch off the gas and garnish with coriander leaves. Serve hot.

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