Chicken Manchurian is a very popular Indo-Chinese appetizer. It is very flavorful and a hot favorite at the restaurants.
All Manchurian recipes are the same with regard to the sauces used. I have already posted a Gobi Manchurian on my site.
This one has been long pending, finally decided to make it today for hubby’s lunch box. I couldn’t do enough justice to the pics as time was short, so pl bear with me gyz😊
I made this as a side dish for egg rice, so it is with a bit of gravy. You can make a dry version too, by adjusting the quantity of liquid in the recipe.
I usually use boneless chicken cubes to make Chicken Manchurian. But when I made kuzhi paniayaram 2 days back, this thought of making chicken balls in the paniyaram/appe pan struck me.
So this time I minced the chicken and made balls using the paniyara kal. The best advantages of this were, in all I used only 2 tsp oil for frying the chicken.
And a very minimal quantity of all-purpose flour and cornflour. It did take some time to cook, as my pan was cast iron, but the end result was so satisfying.
Do try it my way and I bet you will stick with this forever 🙂 . Over to the recipe…
For the chicken balls
- 200 g boneless chicken breasts
- 1 small egg
- ¼ tsp white pepper powder (preferably)
- 1 big garlic clove (finely chopped)
- 1 tsp plain flour/maida
- ¼ tsp cornflour
- salt as needed
For the Sauce
- 1 big clove garlic
- 1 green chilly
- 1 tbsp soya sauce
- 2 tbsp tomato sauce
- 1 tsp chilly sauce (or)
- ½ tsp chilly powder
- 1 tsp apple cider vinegar
- ½ cup water
- a pinch of sugar
- 1-2 tbsp oil
- salt as needed
For the cornflour slurry
- 1 tsp cornflour
- ¼ cup water
- Chop the chicken breast into smaller pieces and mince it in a grinder
- Transfer it to a container and add the rest of the ingredients given under 'for marination'. Let sit for 20 minutes in the refrigerator
- After 20 minutes, heat up a paniyaram or appe pan and add a bit of oil in the cavities. Drop spoonfuls of the chicken mix and cook till it browns up on both sides. Keep aside.
- In a pan heat up 2 tbsp oil. Add the finely chopped garlic and chilly and saute,
- Next, add all the sauces and the vinegar. Give it a good mix. When it starts boiling add the water, sugar, and salt.
- When it comes to a boil make the cornflour slurry and pour it in. Adjust spices and as the mix thickens add the chicken balls.
- Mix well to coat and simmer for a few minutes. Turn off when it reaches the required consistency and garnish with spring onions.
- The addition of sauces and spices is completely up to personal preference.
- You can deep fry or shallow fry the balls too if you do not have the pan. Adjust the consistency of the mix accordingly by reducing egg – you can use half of a beaten egg for this quantity of chicken.
- And increase the flours as much as needed. The final mix should be thicker so that you can drop it into the oil.
- You can also keep the chicken as bite-sized cubes instead of mincing it.
- Add or reduce water in the recipe depending on whether you want a dry version or with some liquid.
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