Chicken gravy Manchurian is similar to a dry one, it is spicy, sour and sweet in taste. one must try once.
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)
- Water
- Corn flour 1 tsp
For fry
- Marinated mince (keema)chicken
- Bread crumbs
- Oil
Method
- Clean chicken and minced it.
- Marinate minced chicken with above ingredients and keep it aside for 5 to 10 min
- Heat oil in a pan, make a ball of minced chicken deep in bread crumbs
- Deep fry chicken ball till it becomes golden brown. remove it on tissue paper.
- For the sauce, heat a pan add 2 tsp oil, add all above sauce ingredients, and water in it to make gravy.
- Add 1tsp corn starch flour mix well to make the gravy thick.
- At last add fry chicken ball mixed slowly on medium flame.
- Serve hot
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