Chicken Manchurian Gravy Restaurant Style | Chicken Manchurian | Chicken Manchurian Recipe 

Chicken Manchurian Gravy Restaurant Style | Chicken Manchurian | Chicken Manchurian Recipe | Chicken Manchurian Gravy Recipe | How To Make Chicken Manchurian | Indo Chinese Chicken Manchurian | Restaurant Style Chicken Manchurian

Ingredients for Chicken Manchurian Gravy:

(Tsp-Teaspoon; Tbsp-Tablespoon)

– Boneless Chicken – 250 gms thigh pieces cut into 1.5 inch chunks

For the Marination:
– Black pepper powder-1/2 tsp
– Salt-1/2 tsp
– Whisked egg-1 small
– Corn flour/ starch-1/4 cup
– Oil-2 tsp

Tempering:
– Garlic, fine chopped-3 tsp
– Ginger, fine chopped-3 tsp
– Green Chillies, chopped-3 tsp

Gravy Sauces/base:
– Dark Soy Sauce- 2 tsp
– Oyster Sauce- 1.5 tsp
– Salt-1/2 tsp
– White Sugar-1 tsp
– Water-300 ml

Other Ingredients:
– Corn Slurry- 4 tsp corn starch/flour mixed in 4 tbsp water.
– Oil for deep frying
– Oil- 3 tbsp
– Spring onion greens chopped -2 tbsp

Preparation:

– Cut the thigh boneless fillets into rough 1.5” pieces.
– Add all the ingredients for the marinade/batter to the chicken pieces.
– Mix and set aside for around 30 mins.
– Peel & fine chop the ginger & garlic.
– Also chop the green chillies and spring onion greens.
– Prepare the corn slurry by adding 4 tbsp water to 4 tsp corn flour/starch.

Process:

To fry the chicken pieces heat oil in a pan/kadhai and add the battered chicken pieces side by side. Don’t turn for a minute. Now fry on medium heat for around 5 mins. Remove and set aside .

– In a wok heat oil and then first add the chopped garlic. Give a stir for around 15 secs and then add the chopped ginger and green chillies. Mix and fry for a minute.
– Now add 300 ml water and let it come to a boil.
– Add all the sauces, salt and sugar. Mix well and then add the corn slurry.
– Mix and cook on medium heat for around 2 mins till it starts to thicken.
– Add the fried chicken pieces, mix and continue to cook for 3 mins on medium till the gravy thickens and comes to the desired consistency.
– Garnish with chopped spring onion greens and serve hot with noodles or fried rice.

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