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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.
For 4 servings
Marinate the Chicken
Prepare Batter and Fry Chicken
Sauté Aromatics and Vegetables
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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.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 447.35 calories per serving with 33.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Manchurian Sauce
Thicken Gravy and Finish
Garnish and Serve
Replace chicken with paneer, tofu, mushrooms, or gobi (cauliflower). For a vegan version, use tofu or vegetables and omit the egg from the batter, using a bit more cornflour and water to bind.
To make Chicken Manchurian Dry, reduce the water in the gravy to about 1/4 cup and omit the cornflour slurry. The sauce should just coat the chicken pieces instead of forming a gravy, making it a perfect appetizer.
Instead of deep-frying, pan-fry the battered chicken with minimal oil or bake/air-fry the chicken pieces at 200°C (400°F) until golden and cooked through before adding them to the sauce.
Chicken is a high-quality lean protein, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
The combination of protein from chicken and carbohydrates from the batter and sauce provides a quick and sustained energy release.
Ingredients like ginger, garlic, and capsicum provide essential minerals and antioxidants that contribute to overall well-being and help fight inflammation.
One serving (approx. 310g) contains around 450-550 calories, primarily from the deep-fried chicken and the sauce. The exact count can vary based on the amount of oil absorbed during frying.
Chicken Manchurian is an indulgent dish and not typically considered 'healthy' due to being deep-fried and containing high-sodium sauces. It's best enjoyed in moderation. For a healthier alternative, you can pan-fry or air-fry the chicken.
Yes, you can make it gluten-free. Replace the all-purpose flour with rice flour or a gluten-free all-purpose blend. Also, ensure you use tamari or a gluten-free soy sauce.
The gravy version has a significant amount of liquid, thickened with a cornflour slurry, making it a saucy main course ideal with rice. The dry version has very little sauce, just enough to coat the chicken, and is typically served as an appetizer.
The key is to add the crispy fried chicken to the gravy just before serving. Do not let it simmer in the sauce for more than a minute, as the coating will absorb the liquid and lose its crispiness.