Chicken Manchurian: A Chatpata Delight from Chef Curry Do’pyaza!

Namaste, and Adaab, my lovely food-loving friends! Chef Curry Do’pyaza here, ready to tickle your taste buds with a dish that’s as vibrant and exciting as a Bollywood dance number: Chicken Manchurian!

This is one of the most ordered dishes from my restaurant and I can’t wait to share this delightful recipe with you.

When Do We Manchurian?

Chicken Manchurian isn’t just a dish; it’s an emotion! You’ll find it gracing tables during Diwali celebrations, adding zing to Christmas parties, and spicing up those cozy monsoon evenings. It’s a crowd-pleaser at weddings, birthday bashes, and even those “just because” family dinners. Any occasion that calls for a delicious fusion of flavors is a perfect occasion for Manchurian!

A Little Manchurian History, My Friends

Believe it or not, this Indo-Chinese marvel isn’t actually from China! Legend has it that a talented chef named Nelson Wang created it in Mumbai in the 1970s. He was asked to create something new and different, and voila! Chicken Manchurian was born. It’s a testament to the beautiful culinary dance that happens when cultures collide.

Ready to Cook? Let’s Get Started!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients – The Stars of Our Show:

For the Chicken:
- 500 grams Boneless Chicken, cut into small, delectable cubes
- 1 tablespoon Adrak-Lahsun Paste (Ginger-Garlic Paste) – the dynamic duo!
- 1 teaspoon Lal Mirch Powder (Red Chili Powder) – for that fiery kick!
- 1/2 teaspoon Haldi Powder (Turmeric Powder) – a touch of sunshine!
- 1 tablespoon Maida (All-Purpose Flour) – to bind it all together
- 1 tablespoon Cornflour (Cornstarch) – for that irresistible crispiness
- Salt to taste – because balance is key!
- 1 Egg – to bring everything together.
For the Manchurian Sauce:
- 2 tablespoons Cooking Oil – the stage for our flavors to shine
- 1 tablespoon finely chopped Adrak (Ginger) – a warm, zesty note
- 1 tablespoon finely chopped Lahsun (Garlic) – the pungent hero
- 1 medium sized Pyaaz (Onion), finely chopped – for a sweet, savory base
- 1 medium sized Shimla Mirch (Capsicum/Bell Pepper), finely chopped – for a burst of color and crunch
- 2-3 Hari Mirch (Green Chillies), finely chopped (optional) – for extra heat!
- 2 tablespoons Soy Sauce – the umami bomb!
- 1 tablespoon Vinegar – for that tangy twist
- 2 tablespoons Tomato Ketchup – sweet and tangy goodness
- 1 teaspoon Lal Mirch Sauce (Red Chili Sauce) – to turn up the heat!
- 1 teaspoon Cornflour (Cornstarch) mixed in 2 tablespoons of water – to thicken the sauce
- Spring Onion Greens, chopped – for garnish and a fresh finish

Let’s Cook! Step-by-Step Instructions:

Marinate the Chicken: In a bowl, mix the chicken with ginger-garlic paste, red chili powder, turmeric powder, all-purpose flour, cornflour, salt, and egg. Make sure every piece is coated well. Let it rest for at least 30 minutes. This is where the magic begins!
Fry the Chicken: Heat oil in a kadhai or deep frying pan over medium heat. Gently drop the marinated chicken pieces and fry until they are golden brown and cooked through. Don’t overcrowd the pan! Remove the fried chicken and set aside.
Make the Manchurian Sauce: In a wok or large pan, heat the oil over medium heat. Add the chopped ginger, garlic, and green chilies (if using). Sauté for a minute until fragrant.
Add the Veggies: Add the chopped onions and capsicum. Sauté until the onions turn translucent and the capsicum is slightly softened.
Sauce it Up!: Pour in the soy sauce, vinegar, tomato ketchup, and red chili sauce. Stir well and bring to a simmer.
Thicken the Sauce: Add the cornflour slurry (cornflour mixed with water) to the sauce. Stir continuously to avoid lumps. Cook until the sauce thickens to your desired consistency.
Combine and Conquer: Add the fried chicken to the sauce and toss well to coat every piece. Cook for another 2-3 minutes, allowing the chicken to soak up all that flavorful sauce.
Garnish and Serve: Garnish with chopped spring onion greens. Serve hot and enjoy!

Chef’s Tips for Manchurian Perfection:

Don’t overcook the chicken while frying, or it will become dry.
Adjust the amount of chili powder and chili sauce according to your spice preference.
For a richer flavor, you can add a teaspoon of sugar to the sauce.
If the sauce becomes too thick, add a little water to adjust the consistency.

Manchurian, Your Way!

Gas Stove: The classic method, perfect for controlling heat and achieving that smoky wok flavor.
Induction Stove: Precise temperature control makes it easy to maintain consistent cooking.
Air Fryer: For a healthier, less oily version, air fry the marinated chicken until golden brown before adding it to the sauce.
Slow Cooker/Crockpot: Not recommended for this recipe as the chicken will become too soft and the sauce won’t thicken properly.
Microwave: Not recommended as it will make the chicken soggy.

Nutritional Information (Approximate per serving):

Calories: 350-400
Protein: 30-35g
Carbohydrates: 20-25g
Fat: 15-20g

Note: Nutritional information can vary based on specific ingredients and portion sizes.

Serving Suggestions:

Chicken Manchurian is fantastic on its own as a starter, or as a main course served with:

Steamed Rice – the perfect blank canvas for the vibrant sauce
Vegetable Fried Rice – for a complete Indo-Chinese feast
Noodles – Hakka Noodles or Chow Mein, take your pick!

Your Turn to Cook!

Now, my dear friends, it’s your turn to bring this chatpata Chicken Manchurian to life in your own kitchens. Try this recipe, and share the joy with your friends and family. I promise, they’ll be singing your praises!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza