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Restaurant Quality Chicken Manchurian Simplified by Asad Memon – Food Fusion



The secret to restaurant-quality Chicken Manchurian in your own kitchen! This recipe makes it easier than ever with clear, step-by-step instructions and all our best tips. And while you’re at it, send money home effortlessly with @taptapsendpk—fast, secure, and hassle-free.

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Serves 2-3
Recipe in English:

Ingredients:
-Chicken fillet 500g
-Anda (Egg) 1
-Kali mirch powder (Black pepper powder) ½ tsp
-Himalayan pink salt 1 tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Lehsan (Garlic) chopped ½ tbs
-Cornflour 4 tbs
-Cooking oil for frying
-Shimla mirch (Capsicum) half
-Red bell pepper half
-Gajar (Carrot) half
-Pyaz (Onion) half
-Cooking oil 1-2 tbs
-Cooking oil 1-2 tbs
-Lehsan (Garlic) finely chopped 3 tbs
-Adrak (Ginger) finely chopped 1 tbs
-Tomato ketchup ½ Cup
-Soy sauce 2 tbs
-Sirka (Vinegar) 2 tbs
-Yakhni (Chicken stock) 1 Cup or as required substitute: Water
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Sugar ½ tbs
-Cornflour 2 tbs
-Water 2-3 tbs
-Hara pyaz (Green onion) leaves chopped
-Hara pyaz (Green onion) leaves chopped

Directions:
-Cut chicken into cubes.
-In a bowl,add chicken,egg,black pepper powder,pink salt,red chilli crushed,garlic,cornflour & mix well.
-In a wok,heat cooking oil & fry on medium flame for 3-4 minutes & set aside.
-Cut capsicum,red bell pepper,carrot,onion & set aside.
-In a wok,add cooking oil & heat it.
-Add vegetables & stir fry on high flame for a minute & set aside.
-In the same wok,add cooking oil,garlic,ginger & fry until fragrant.
-Add tomato ketchup,soy sauce,vinegar,chicken stock,pink salt,red chilli crushed,Kashmiri red chilli powder,sugar,mix well,bring it to boil & cook for 1-2 minutes.
-In cornflour,add water & mix well.
-Now add dissolved cornflour,mix well & cook until it thickens.
-Add fried chicken & vegetable & mix well.
-Add green onion leaves & serve!

Recipe in Urdu:

Ajza:
-Chicken fillet 500g
-Anda (Egg) 1
-Kali mirch powder (Black pepper powder) ½ tsp
-Himalayan pink salt 1 tsp
-Lal mirch (Red chilli) crushed 2 tsp
-Lehsan (Garlic) chopped ½ tbs
-Cornflour 4 tbs
-Cooking oil for frying
-Shimla mirch (Capsicum) half
-Red bell pepper half
-Gajar (Carrot) half
-Pyaz (Onion) half
-Cooking oil 1-2 tbs
-Cooking oil 1-2 tbs
-Lehsan (Garlic) finely chopped 3 tbs
-Adrak (Ginger) finely chopped 1 tbs
-Tomato ketchup ½ Cup
-Soy sauce 2 tbs
-Sirka (Vinegar) 2 tbs
-Yakhni (Chicken stock) 1 Cup or as required substitute: Water
-Iodized Himalayan pink salt 1 tsp or to taste
-Lal mirch (Red chilli) crushed ½ tbs
-Kashmiri lal mirch (Kashmiri red chilli) powder 1 tsp
-Sugar ½ tbs
-Cornflour 2 tbs
-Water 2-3 tbs
-Hara pyaz (Green onion) leaves chopped
-Hara pyaz (Green onion) leaves chopped

Directions:
-Chicken ko cubes mein cut ker lein.
-Ek bowl mein chicken,anda,kali mirch powder,pink salt,lal mirch crushed,lehsan aur cornflour dal kar ache sa mix ker lein.
-Karahi mein cooking oil garam karein aur chicken o darmiyani ancch per 3-4 minutes kliya fry ker lein & side par rakh dein.
-Shimla mirch,red bell pepper,gajar aur pyaz ko cut karein aur side par rakh dein.
-Wok mein cooking oil garam karein aur vegetables ko tez ancch per ek minute kliya stir fry karein & side par rakh dein.
-Ushe karahi mein cooking oil,lehsan aur adrak dal dein aur khushbu ajanay tak fry ker lein.
-Tomato ketchup,soy sauce,sirka,yakhni,pink salt,lal mirch crushed,kashmiri lal mirch powder aur cheeni dal kar mix karein,ubal anay dein aur 1-2 minutes kliya paka lein.
-Cornflour mein pani dal kar ache mix ker lein.
-Ab dissolved cornflour dal ker ache sa mix karein aur garha ho janay tak paka lein.
-Fried chicken aur svegetables dal ker ache sa mix karein.
-Hara pyaz leaves dal ker serve karein!

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  1. Aj sy 5 Saal Phly mein ye Bhi ni soach skti thee k food fusion ki recipes follow kr k mein apna restaurant open kr Lu ge… Team @foodfusion ajj 1 sal sy mein apna restaurant Chala rahi hu or Mairi BHT c recipe food fusion ki Hain Alhamdolillah

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