Chicken Manchurian

Chicken Manchurian

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…

Chicken Manchurian
Boneless chicken balls simmered in a flavorful sauce and served as an appetizer or side dish
Prep Time10 minutes
Cook Time10 minutes
Marinating time20 minutes
Total Time40 minutes
Course: Appetizer, Side Dish
Cuisine: Indo-Chinese
Keyword: How to make chicken manchurian at home?
Servings: 2 people
Author: Hema Magesh

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
    Chicken manchurian prep step1
  • Transfer it to a container and add the rest of the ingredients given under 'for marination'. Let sit for 20 minutes in the refrigerator
    Chicken Manchurian prep step2
  • 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.
    Chicken manchurian prep step3
  • 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.
    Chicken manchurian prep step4
  • 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.
    Chicken manchurian prep step 6

Hema’s P.S

  • 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.

Hema Magesh signature




You may also like

Methi malai chicken thumbnailpepper chickenChicken Xacuti thumbnail








Back to Starters main page



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.