How to make Chicken Tikka Manchurian Fried Rice -

Chicken tikkas add that special flavor to this Manchurian fried rice

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Rice (चावल)

Cuisine : Fusion

Course : Rice

Chicken Tikka Manchurian Fried Rice

Chicken Tikka Manchurian Fried Rice Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 21-25 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Tikka Manchurian Fried Rice Recipe

  • Boneless chicken breasts , cut into 1 inch pieces 250 grams

  • Rice , cooked 3 cups

  • Red chilli paste 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Salt to taste

  • Oil 6 tablespo for drizzling

  • Carrot , finely chopped 1/2 medium

  • French beans , finely chopped 3-4

  • Celery stalk , chopped 2 inches

  • Green capsicum , finely choppedf 1 medium

  • Soy sauce 1 tablespo teaspoons

  • Vinegar 1 teaspoon

  • Spring onion green stalks , finely chopped 3 + to garnish

  • Bean sprouts 3 tablespoons

  • Garlic , chopped 1 tablespoon

  • Ginger , chopped 1 tablespoon

  • Green chillies , chopped 2-3

  • Chicken stock 1 cup

  • Red chilli sauce 1 tablespoon

  • Green chilli sauce 1 1/2 tablespoons

  • Cornflour 2 tablespoons


Step 1

Take chicken in a bowl, add red chilli paste, garam masala powder, turmeric powder, ginger-garlic paste and salt and mix well. Set aside to marinate for 15- 20 minutes

Step 2

Heat 2 tbsps oil in a non-stick wok, add carrot, French beans, ½ the celery and ½ the green capsicum. Mix and cook for 2-3 minutes on medium heat. Add rice, 1 tsp soy sauce, vinegar and salt and toss well. Cook for 3-4 minutes on medium heat. Add ½ the spring onion greens and 1 tbsp bean sprouts and mix well. Transfer rice onto a platter.

Step 3

To make Manchurian sauce, heat 2 tbsps oil in the same non-stick wok, add garlic, ginger, green chillies and remaining celery and saute for 1 minute. Add remaining capsicum, chicken stock, red chilli sauce, 1 tbsp soy sauce, green chilli sauce and salt. Mix well and add remaining soy sauce.

Step 4

Heat remaining oil in a grill pan, add chicken pieces and grill, turning sides, on medium heat till golden grill marks appear on both sides. Drizzle little oil to baste the chicken.

Step 5

Take cornflour in a bowl, add 5-6 tbsps water and mix to make a slurry.

Step 6

Add chicken to the Manchurian sauce, mix gently and bring to a boil. Add 2 tbsps slurry and mix well. Add remaining bean sprouts and remaining spring onion greens and mix well.

Step 7

Spread the chicken Manchurian over the rice. Serve hot, garnished with spring onion greens.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.