Chicken Manchurian recipe

Recipe Categories: Appetizer - Non vegetarian

Chicken Manchurian is most popular dish among Chinese cuisine,this recipe has a fabulous taste in which i have used red chilly paste instead of artificial  food colour which gives a fabulous colour and taste to the dish.cook, give a try and enjoy with egg fried rice.  

Preparation time – 15 min

Cooking time – 20 min

Serves – 4+

Ingredients – for deep frying


Chicken (with bone/boneless) – 1 kg

Cornflour – 4 tbs

Egg – 1 no

Chilly powder – 1 tsp

Salt to taste

Oil for deep frying

How to prepare chicken Manchurian


Wash and drain the water in chicken,take chicken pieces in a bowl,add egg,chilly powder and salt to taste, mix all together add corn flour mix once again.


Heat oil in a kadai,when it is hot deep fry the chicken till it is done,remove and set aside.

Ingredients – to prepare manchurian


Onion – 2 medium chopped

Ginger ,garlic paste – 1 tbs

Capsicum – 1 medium chopped

Spring onion – 1 cup chopped

Cabbage – for garnishing

Soy sauce – 3 tsp

Tomato sauce – 2 tbs

Vinegar – 1 tsp

Red chilly paste – 2 tbs

Corn flour – 1 tbs

Coriander leaves – 1 cup chopped

Oil  – 3 tbs


Procedure – 

Heat oil in a kadai when it is hot add ginger,garlic paste,fry for a while add chopped onion fry till it turns to transclucent


Add chopped spring onion and chopped capsicum and fry


Add 2 tbs of red chilly paste ( prepared by grinding red Byadgi chilies by adding water into a fine paste.) Fry for a while,add soy sauce ,vinegar and tomato sauce keep stirring.Add little salt.


Add deep fried chicken pieces ,mix all together .


Add 1/2 cup of water and close the lid of the kadai  and cook for 5 min in a low flame.


Take 1 tbs of cornflour in a cup add 2 to 3 tbs of water and mix without lumps,add it to the curry and mix altogether.


Cook for a minute and garnish with chopped coriander leaves.


Delicious Chicken Manchurian is ready to be served .Enjoy the dish with egg fried rice.

Note – I have used red chilly paste instead of chilly sauce, which gives a natural colour to this dish instead of using artificial food colour.

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