Winter has finally arrived, calling for some piping hot and spicy food. Chicken Manchurian fits right into the bill! Not at all difficult to make, you can marinate the pieces overnight too, for faster preparation the next day. So, what are you waiting for? Gather some friends and start a partyyyy! Your friends are sure to give you some extra brownie points for this lip-smacking easy-peasy dish.
- Prep Time
- Cook Time
- 3 portions
- Difficulty Level Moderate
- (3.3 /5)
- 3 ratings
- 1/2 kg boneless chicken
- 2 tbsp oil
- 1 tsp pepper powder
- 1 tsp red chilli powder
- 2 tbsp ginger-garlic paste
- 2 tbsp vinegar
- 2 tbsp soya sauce
- 1 tbsp red chilli sauce
- 2 tbsp tomato ketchup
- 1 red bell pepper
- 1 yellow bell pepper
- 2 green capsicums
- 1 tbsp chopped spring onion greens
- 2 onions
- 1 tbsp refined flour/maida
- 1 tbsp chickpea flour/besan
- 1/2 tsp rice flour
- Wash and clean the chicken pieces.
- Marinate the pieces with 1 tsp salt, 1 red chilli powder, half the ginger-garlic paste, vinegar, the 3 flours, making sure that all the pieces are evenly coated with all the spices and flours.
- Refrigerate the marinated pieces for at least 1 hour.
- Heat 1 tbsp oil in a non-stick kadhai and add in the remaining ginger-garlic paste and the onions chopped into big pieces.
- Saute the onions for a minute and add the 3 coloured capsicums cut into big squares on high flame.
- Add all the sauces and the vinegar, stir for 2-3 minutes.
- Switch off gas.
- On a grill pan, heat oil and shallow fry the marinated chicken pieces till golden brown on both sides.
- Switch on the gas under the kadhai and mix in the chicken pieces on a high flame till all ingredients are blended well.
- Garnish with the cut green onions.
- Serve hot with fried rice.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..