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The chicken manchurian recipe is a much-loved dish from Indo-Chinese cooking. It brings together tender chicken pieces in a rich, flavorful sauce. People all over India and beyond enjoy its unique taste. This dish is famous for its perfect blend of spicy, tangy, and slightly sweet flavors. It’s a favorite at parties, family dinners, and restaurants. If you are looking for the best chicken manchurian recipe, you’ve come to the right place.
Making this easy chicken manchurian recipe at home lets you enjoy this restaurant favorite fresh. You can make it exactly how you like it. The key to great Manchurian is tender chicken that’s juicy inside, not overly crispy. The sauce then coats the chicken, giving it a smooth, savory taste. This guide will show you how to make a dish that tastes just like your favorite restaurant’s. It’s a satisfying meal that’s simple to prepare, even for those new to cooking.
Authentic Chicken Manchurian Recipe for Home
Making a great chicken manchurian recipe at home involves a few simple steps. First, you marinate boneless chicken pieces. This step is important to make the chicken soft and full of flavor. After marinating, the chicken gets a light coating. Then, you gently fry the chicken pieces. The goal is to cook them so they stay juicy inside, not too dry or super crispy.
Next, you prepare the special Manchurian sauce. This sauce is made with ginger, garlic, green chilies, and various sauces like soy sauce and tomato ketchup. You cook these ingredients together until the sauce is rich and thick. Finally, you add the fried chicken pieces to this amazing sauce. Toss them well so every piece is coated. This simple process creates a dish that’s full of taste and a real treat. This easy recipe for chicken manchurian will quickly become a family favorite.
Best Chicken Manchurian Recipe for Home: Step-by-Step Guide
Description
Enjoy authentic Chicken Manchurian at home with this simple recipe. Tender chicken is gently fried and tossed in a savory, tangy sauce, creating a delicious and classic Indo-Chinese dish ideal for any occasion.
Ingredients For Juicy Chicken Manchurian Recipe
For Marinating the Chicken
For Frying Chicken
Preparing Cornflour Slurry (Gravy)
For Garnishing (Optional)
Juicy Chicken Manchurian Recipe With Photos
Follow these steps to make Chicken Manchurian at home
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Prepare the Chicken
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Take 500 grams of boneless chicken (breast or thigh pieces). Rinse them well under cold running water.
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Use kitchen towels to pat the chicken pieces completely dry. Removing moisture helps the marination stick better and ensures proper frying.
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Cut the dry chicken into uniform 1-inch cubes.
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First Chicken Marination (for Tenderizing)
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Place the cubed chicken into a large mixing bowl.
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Add 1 large whole egg, 1 tablespoon ginger-garlic paste, ½ teaspoon white pepper powder, and ½ teaspoon salt to the chicken.
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Using your hands, massage all these ingredients thoroughly into the chicken pieces. Make sure each piece is well coated.
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Cover the bowl with cling wrap or a lid. Refrigerate the marinated chicken for at least 30 minutes. For best results and incredibly tender chicken, marinate overnight (8-12 hours). This allows flavors to go deep inside and softens the meat.
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Second Chicken Marination (for Coating)
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After the initial marination time, take the chicken out.
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Now, add 2 tablespoons of cornflour (cornstarch) and 1 teaspoon of cooking oil to the marinated chicken in the bowl.
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Mix everything well again, ensuring the cornflour and oil evenly coat each chicken piece. The oil helps the cornflour spread smoothly and form a thin, even layer.
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Prepare the Cornflour Slurry
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In a small separate bowl, combine 1.5 tablespoons cornflour (cornstarch) with ¼ cup water.
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Whisk these two ingredients together until there are no lumps and you have a smooth slurry. Set this aside. This will be used to thicken the sauce later.
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Fry the Chicken Correctly
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Heat 3-4 cups neutral cooking oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough but not smoking.
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Carefully place the marinated chicken pieces into the hot oil, frying in batches of 6-8 pieces. Do not overcrowd the pan, as this lowers the oil temperature and can make the chicken soggy.
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Important: Do not stir the chicken immediately after adding it to the oil. Let it cook for 1-2 minutes to get its shape and allow the coating to set.
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After the coating sets, gently stir and fry the chicken for about 3-4 minutes per batch, or until golden brown on the outside. The chicken should be cooked partially, remaining slightly moist inside, as it will cook further in the sauce. It should not be overly crispy like chili chicken.
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Once fried, remove the chicken pieces using a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Repeat for all batches.
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Prepare the Sauce Base
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In a separate large wok or frying pan, heat 2 tablespoons cooking oil over high flame. Use the highest heat setting you have.
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Add 1 tablespoon finely chopped ginger, 1.5 tablespoons finely chopped garlic, and 1-2 finely chopped green chilies. Stir-fry quickly for about 30 seconds until fragrant. Do not let them burn.
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Next, add ¼ cup chopped spring onion whites and ½ medium diced onion. Stir-fry on high heat for 1-2 minutes until the onion softens slightly but still has a bite.
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Add ½ medium diced bell pepper (capsicum) and continue to stir-fry for another 1-2 minutes. The vegetables should remain crisp.
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Make the Manchurian Sauce
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Reduce the heat slightly to medium.
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Add 2 tablespoons dark soy sauce, 3 tablespoons tomato ketchup, 1 tablespoon oyster sauce (if using), 1 teaspoon vinegar, ½ teaspoon black pepper powder, and ½ teaspoon sugar (if desired for balance).
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Stir everything well and cook for 1 minute, allowing the sauces to combine.
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Pour in 1 cup water or chicken stock. Stir and bring the sauce to a gentle simmer. Cook for 2-3 minutes, letting the flavors meld.
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Thicken the Sauce
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Give the cornflour slurry (prepared in Step 4) a quick stir, as the cornflour can settle at the bottom.
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Slowly pour the cornflour slurry into the simmering sauce while stirring continuously.
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Continue stirring until the sauce thickens to your desired consistency. It should be glossy and able to coat the back of a spoon. If it becomes too thick, you can add a little more water.
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Combine Chicken and Sauce
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Add all the fried chicken pieces (from Step 5) into the thickened sauce.
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Toss the chicken gently but thoroughly, ensuring every piece is coated with the delicious Manchurian sauce.
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Cook for another 2-3 minutes on medium heat, allowing the chicken to absorb the flavors and finish cooking completely in the sauce. This is key for the "juicy and oozy" texture.
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Finish and Garnish
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If using, drizzle ½ teaspoon sesame oil over the Manchurian for an added nutty aroma.
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Garnish generously with 2 tablespoons chopped spring onion greens and 1 tablespoon chopped fresh coriander leaves.
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Serve hot!
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Nutrition Facts
Servings 4
Serving Size 200 grams/person (2-3 chicken pieces with gravy)
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 4g20%
- Cholesterol 80mg27%
- Sodium 950mg40%
- Potassium 300mg9%
- Total Carbohydrate 20g7%
- Dietary Fiber 1.5g6%
- Sugars 7g
- Protein 30g60%
- Vitamin A 75 IU
- Vitamin C 8 mg
- Calcium 30 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Chicken Manchurian Recipe: Frequently Asked Questions
Why is the chicken marinated in two stages in this recipe?
This recipe uses a two-stage marination process to make the chicken extra tender and flavorful. First, the chicken is marinated with egg, ginger-garlic paste, and spices to soften it. Then, cornflour and oil are added. This helps the coating stick evenly without pulling out the juices, ensuring the chicken stays moist.
Can I make this Chicken Manchurian dry instead of with gravy?
Yes, you can make a dry version. To do this, reduce the amount of water or chicken stock added to the sauce (Step 7) and use less cornflour slurry. Cook until the sauce just coats the chicken pieces without forming a lot of gravy.
What if I don't have oyster sauce?
If you don't have oyster sauce, you can simply use an equal amount of dark soy sauce as a substitute. While oyster sauce adds a unique depth, the recipe will still be delicious without it. For a vegetarian option, look for mushroom-based oyster sauce.
How can I ensure the chicken stays juicy and not too crispy?
The key is in the frying. Fry the chicken in batches and avoid overcrowding the pan. Also, do not stir the chicken immediately after adding it to the oil; let the coating set first. Fry until golden brown, but remember it will cook further in the sauce, so avoid over-frying for that "juicy and oozy" texture.
Can I use chicken thighs instead of breast pieces?
Absolutely. Boneless chicken thighs are often preferred for Manchurian as they tend to be naturally more juicy and forgiving than chicken breast. Use them cut into 1-inch cubes as directed.
How long can I store leftover Chicken Manchurian?
Leftover Chicken Manchurian can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in a microwave, adding a splash of water if the sauce has become too thick.
Is Chicken Manchurian a traditional Chinese dish?
No, the Chicken Manchurian recipe is not a traditional Chinese dish. It is a popular Indo-Chinese creation, developed in India, that blends Chinese cooking techniques and flavors with Indian ingredients and tastes.
What can I serve with Chicken Manchurian?
Chicken Manchurian pairs wonderfully with a variety of dishes. It's often served with fried rice, Hakka noodles, or plain steamed rice. It also makes a great appetizer or starter on its own.
