Crispy fried chicken pieces tossed in a savory, tangy, and slightly spicy sauce. This Indo-Chinese favorite is perfect for pairing with fried rice or hakka noodles for a complete and satisfying meal.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
441cal
34gprotein
34gcarbs
18g
Ingredients
500 g Boneless Skinless Chicken (Cut into 1-inch cubes)
1 tbsp Ginger-Garlic Paste
3 tbsp Soy Sauce (Divided use)
0.75 tsp Black Pepper Powder (Divided use)
0.5 tsp Salt (For marinade)
0.5 cup All Purpose Flour
6 tbsp Cornflour (Divided use for batter and slurry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Chicken Manchurian Gravy with Steamed Basmati Rice
Creamy Chicken Manchurian gravy with aromatic steamed rice – a soul-satisfying meal for sure!
This indo_chinese dish is perfect for breakfast. With 702.9 calories and 38.63g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tbsp Garlic (Finely chopped)
1 tsp Ginger (Finely chopped)
2 pcs Green Chili (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, cut into 1-inch cubes)
1 tbsp Red Chili Sauce
2 tbsp Tomato Ketchup
1 tsp White Vinegar
0.5 tsp Sugar
2.5 cup Water (Divided for batter, slurry, and gravy)
2 tbsp Spring Onion Greens (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a mixing bowl, combine the chicken cubes, ginger-garlic paste, 1 tbsp of soy sauce, 0.5 tsp of black pepper powder, and salt.
Mix thoroughly to ensure the chicken is evenly coated.
Set aside to marinate for at least 15-20 minutes.
2
Prepare Batter and Fry Chicken
In a separate bowl, whisk together the all-purpose flour, 4 tbsp of cornflour, the beaten egg, and about 1/4 cup of water to form a smooth, thick batter without lumps.
Add the marinated chicken to the batter and mix until each piece is well-coated.
Heat oil for deep-frying in a wok or deep pan over medium-high heat.
Once hot, carefully drop the battered chicken pieces one by one. Fry in batches for 4-5 minutes until golden brown and crispy.
Remove with a slotted spoon and drain on a wire rack.
3
Sauté Aromatics and Vegetables
In a clean wok or large pan, heat 2 tbsp of oil over high heat.
Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender yet still crisp.
4
Create the Manchurian Sauce
Reduce the heat to medium. Add the remaining 2 tbsp soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, and the remaining 0.25 tsp black pepper. Stir well to combine.
Pour in 2 cups of water (or chicken stock for richer flavor) and bring the mixture to a rolling boil.
5
Thicken Gravy and Finish
In a small bowl, mix the remaining 2 tbsp of cornflour with 1/4 cup of cold water to make a smooth slurry.
While stirring the gravy continuously, slowly pour in the cornflour slurry.
Cook for 1-2 minutes, stirring constantly, until the gravy thickens.
Add the fried chicken pieces to the gravy. Gently toss to coat them well.
Simmer for just 1 minute, then turn off the heat.
6
Garnish and Serve
Garnish with freshly chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
