Chicken Manchurian is my all time favorite which means I can’t say no to it. Whenever I feel like eating fried rice I either make Vegetable Manchurian or Chicken Manchurian along with it. My way of Chicken Manchurian is made using shreds of boiled chicken which is formed into small balls and cooked in blend of sauces. It is a quick and simple gravy dish usually served as side dish with Fried Rice, Chowmein etc.

Preparation Time: 20-25 minutes

Cooking Time: 15-20 minutes

Serves: 04

Course: Side Dish

Cuisine: Indo-Chinese

Ingredients:

For the Chicken Balls:

Boneless chicken                                                          300g

Chopped Ginger                                                 2 tsp

Chopped Garlic                                                            2 tsp

Soya Sauce                                                                   1 tsp

Red Chili Sauce                                                             1 ½ tsp

Pepper Powder                                                            2 tsp

Egg yolk                                                                        1

Cornflour                                                                      1 tsp

Water as Required

Salt to Taste

Oil as required

For the Gravy:

Chicken Stalk                                                                1 cup

Onion                                                                            1 big

Capsicum                                                                      1 medium

Chopped Ginger                                                 1 tsp

Chopped Garlic                                                            1 tsp

Green Chilies                                                                2

Tomato sauce                                                               ¼ cup

Soya sauce                                                                    ½ tbsp

Red chili sauce                                                             1 tsp

Cornflour                                                                      2 tsp

Water as required

Salt to taste                                                       

Spring Onion                                                                ¼ cup

Oil as required

Directions:

1. For the chicken balls: In a pot take one cup of water, add one tsp of garlic, one tsp of ginger, one tsp of salt and heat on medium heat. Also add the boneless chicken to the water and boil till chicken is cooked and gets soft.
2. When the chicken is cooked well and gets soft, strain the chicken stalk and keep it aside for the gravy. Take the chicken in the grinder and grind the chicken to fine shreds.
3. Take the shreds of chicken into a bowl, add the remaining chopped ginger-garlic, soya sauce, red chili sauce, pepper powder, egg yolk, salt to taste and cornflour. Mix well till all the ingredients get combined. See if the mixture binds together to hold a shape, if not add some more cornflour and mix well to combine.
4. Take small portions of chicken mixture in your palms and roll into small balls of your desired size. Keep the balls aside.
5. Heat 4 tbsp of oil in a frying pan and shallow fry the chicken balls till golden brown. After frying all the chicken balls keep them aside.
6. For the gravy: Take the onion and capsicum, cut them into small squares. Slit the green chilies. Keep them aside.
7. Take the reserved chicken stalk, add soya sauce, tomato sauce, and red chili sauce and mix them well. Keep the liquid aside.
8. Take the same frying pan, add one more tbsp on oil and let it heat. When heated, add chopped ginger- garlic to the oil and sauté for few seconds. Add the onion, capsicum, green chilies and sauté the on high heat.
9. Add salt to taste, pepper powder, and mix well. Add the chicken stalk and bring it to boil. While the gravy is boiling; take ¼ cup of water and add cornflour to the water. Mix it well and make  slurry to thicken the gravy.
10. Add the chicken balls to the boiling chicken stalk and let the chicken absorb some of the liquid. After five minutes or so, add the cornflour slurry to the boiling chicken stalk. Adding the slurry will thicken the gravy. Boil for few minutes.
11. Garnish with spring onion and serve hot with Fried Rice of your choice or Chowmein.