Chicken dry manchurian recipe

Chicken dry Manchurian

Is an Indo Chinese recipe.fry chicken deep with a sweet, sour, hot and pungent flavour. Manchurian is of two types of dry and gravy.

 

Servings : 3

Cooking Time: 30-40 min

Author :Puja Raghuvir Naik

Ingredients

For marination

• Chicken mince(keema)
• 1 tsp salt
• 1 tsp Ginger garlic paste
• 1 tsp turmeric powder
• 1tsp coriander powder
• 1 tsp chilli powder
• 1 tsp pepper powder
• Curd
• 1 egg
• 2 tsp Cornflour or 1tsp  rice flour +2 tsp maida flour

For Manchurian sauce

• 2 tsp oil
• 2 medium chopped onion
• 4 garlic cloves
• 2 cinnamon stick
• 1/2 cup tomato puree or 1 chopped tomato
• 1 tsp soya sauce
• 1 tsp red chilli powder
• 1 tsp green chilli sauce
• 1/2tsp sugar
• Salt to taste
• Chopped green coriander
• Chopped spring onion/leave
• Chopped green capsicum
• Tomato sauce 
• Hot chilli sauce(optional)

For fry

• Marinated mince (keema)chicken
• Bread crumbs
• Oil

Method

1. Clean chicken and minced it.
2. Marinate minced chicken with above ingredients and keep it aside for 5 to 10 min
3. Heat oil in the pan, make a ball of minced chicken deep in bread crumbs
4. Deep fry chicken ball till it becomes golden brown. remove it on tissue paper.
5. For the sauce, heat a pan add 2 tsp oil, add all above sauce ingredients. 
6. At last add fry chicken ball mixed slowly on medium flame.
7. Serve hot