How do I keep the gravy smooth and glossy?

Whisk the cornflour with water until lump-free, stir it again before adding, and pour it in slowly while stirring the sauce continuously.

Can I make Chicken Manchurian Gravy ahead of time?

Yes. Fry the chicken balls ahead and refrigerate them separately. Make the gravy fresh or reheat it gently, then combine just before serving.

How can I make the gravy thicker or thinner?

For thicker gravy, simmer a little longer after adding slurry. For thinner gravy, add a splash of hot water and adjust salt and sauces as needed.

Can I use chicken mince instead of pulsing chicken breast?

Yes, chicken mince works well. Choose a fresh mince with some texture, and avoid an overly fine paste so the Manchurian balls keep a better bite.

What should I serve with Chicken Manchurian Gravy?

It pairs best with fried rice, hakka noodles, or plain steamed rice, which soak up the savory, tangy gravy nicely.

Home / Recipes / indo_chinese / Chicken Manchurian Gravy

indo_chineseMediumnon vegetariandairy freenut freelow carb

Chicken Manchurian Gravy

RATING

4.6/5(178)

TASTE SCORE

10/10

Crispy chicken balls tossed in a glossy, savory gravy with garlic, ginger, soy sauce, and spring onion. This Indo-Chinese favorite is bold, comforting, and perfect with fried rice or noodles.

PREP

25m

COOK

25m

SERVES

1 KATORI

382 cal

SERVINGS

METHOD · 9 STEPS

prep · ~8 min
Prepare the chicken mixture.
1.Add chicken breast to a mixer jar and pulse to a coarse mince.
2.Transfer it to a bowl and add egg, all-purpose flour, 2 tbsp cornflour, half the ginger, half the garlic, black pepper, and 0.25 tsp salt.
3.Mix well until the mixture is sticky and holds together.
TIPPulse the chicken just until minced. A coarse texture gives the Manchurian balls a better bite.
fry · ~15 min
Fry the chicken balls.
1.Heat oil for frying in a kadai over medium heat.
2.Drop small portions of the chicken mixture into the hot oil.
3.Fry until golden brown and cooked through, turning as needed, 4 to 5 minutes.
4.Remove and drain well.
TIPKeep the oil at medium heat so the outside browns evenly while the chicken cooks through.
saute · ~4 min
Cook the aromatics.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion, spring onion whites, green chili, remaining ginger, and remaining garlic.
3.Cook for 2 to 3 minutes until fragrant and lightly softened.
boil · ~3 min
Make the gravy base.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, remaining 0.25 tsp salt, and 1.25 cups water.
2.Stir well and bring the mixture to a gentle boil.
mix · ~1 min
Mix the cornflour slurry.
Stir the remaining 2 tbsp cornflour with 0.25 cup water in a small bowl until smooth and lump-free.
simmer · ~2 min
Thicken the gravy.
Pour the cornflour slurry into the pan and stir continuously for 1 to 2 minutes until the gravy turns glossy and lightly thick.
TIPAdd the slurry slowly while stirring so the gravy stays smooth.
assemble · ~2 min
Add the fried chicken balls.
Add the fried chicken balls to the gravy and toss gently so they are coated well. Simmer for 2 minutes to let the flavors come together.
garnish · ~1 min
Finish with spring onion greens.
serve · ~1 min
Serve hot.
Serve Chicken Manchurian Gravy hot with fried rice, hakka noodles, or plain rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pulse the chicken only to a coarse mince; over-processing makes the balls dense and pasty.
2
If the chicken mixture feels loose, chill it for 15 to 20 minutes before frying so it holds its shape better.
3
Fry the chicken balls on medium heat, not high, so the center cooks through before the crust gets too dark.
4
Stir the cornflour slurry again right before pouring, since cornflour settles quickly at the bottom.
5
Add the fried chicken to the gravy just before serving if you want the outside to stay slightly crisp.
6
For make-ahead cooking, fry the chicken balls in advance and refrigerate; simmer them in the gravy only when ready to serve.

RECIPE VARIATIONS