How to make Chicken Manchurian- Sk Khazana -
An Indo-Chinese dish that has become very popular all over India
This recipe has featured on the show Khanakhazana.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Ginger (अदरक)
Cuisine : Indo-Chinese
Course : Main Course Chicken
For more recipes related to Chicken Manchurian- Sk Khazana checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Hot Thai Chicken Wings Jeera Chicken A La Sheetal Chicken Laal Saag Cholar Daler Murgi
Chicken Manchurian- Sk Khazana 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 : 6-10 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Chicken Manchurian- Sk Khazana Recipe
Boneless chicken leg, cut into 1/2 inch cubes 200 grams
Ginger 1 inch piece
Green chillies 2
Spring onions 2
Salt to taste
Dark soy sauce 1 tablespoon + 1/2 teaspoon
Cornflour/ corn starch 2 tablespoons
Egg white 1
Oil 1 tablespoon + to deep fry
Garlic chopped 1 tablespoon
Green chilli sauce 1/2 teaspoon
Sugar a pinch
Chicken stock cubes powder 1/2 teaspoon
Vinegar 1/2 tablespoon
Spring onion greens chopped 2 tablespoons
Fried rice to serve
Method
Step 1
Finely chop ginger, green chillies and spring onions.
Step 2
Take chicken in a bowl, add salt, ½ tsp dark soy sauce, 1 tbsp corn flour and egg whites and mix well.
Step 3
Heat sufficient oil in a kadai, slide in the chicken pieces and deep fry till golden brown and crisp. Drain on absorbent paper.
Step 4
Heat 1 tbsp oil in a non-stick wok, add garlic, ginger and green chillies and sauté for 1 minute. Add spring onions, mix well and sauté for 1 minute.
Step 5
Add 1½ cups water and mix well. Add remaining dark soy sauce, green chilli sauce, salt, sugar and chicken stock cube powder and mix well. Cook till the mixture comes to a boil.
Step 6
Combine together remaining corn flour and 2 tbsps water and mix well.
Step 7
Add the fried chicken to the wok and mix well. Add 1 tbsp cornflour slurry and mix well. Cook till the mixture thickens.
Step 8
Switch the heat off and add vinegar and half the chopped spring onion greens and mix.
Step 9
Transfer into a serving bowl and garnish with remaining spring onion greens and serve hot with fried rice.
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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 www.sanjeevkapoor.com 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.
