This one is different from the regular Manchurian, which is partially dry. This one on the contrary has enough gravy to be served with boiled Rice. I substituted Bell pepper with Big green chili or Badi Mirch to change and experiment with flavor, or if I use the right term, I did that to to make the taste different from the regular dry Manchurian.
Isn’t it funny how playing with flavors id so exciting and yet so easy, even then most of the time people refrain themselves from trying out something new or do not make an attempt to alter the taste that they have inculcated with time. But, the fact is that basic flavor of all food is the same. The difference is only with the timing of when that flavor is introduced to the dish or which member of that family you pick. Like choosing bell pepper, Green chili or ghost pepper, same family, different members and each one holds the capability of changing the taste of your dish completely.
Now, at times, people use ingredients as a substitute and new flavors are invented. I, personally do not agree to substitute ingredients unless you willingly accept to experiment with the flavor. I am against using tamarind in place of lemon. Oh! yes I know people who would do that and even then disagree that they knowingly messed up a dish.
Cooking is an art and we all know that, and the one who masters this art becomes a very respectable artist/ chef and we all wish to be in that group and that’s the reason I created this website and the same reason why you are here. So, my suggestion is stick to the rules of nature. Switch flavors that you can imagine with your taste buds. Introduce new flavors little at a time because then you always have time to improvise. Making mistakes is acceptable but try to not ruin a dish to an extent where it isn’t edible.
This dish is an awesome option for school/ office lunch box. My boys look forward to Manchurian in their lunch box and it goes well with boiled rice.
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Chicken Manchurian [Gravy]
Boneless chicken marinated with spices, deep fried and cooked in hot sauce and ketchup. Served with boiled rice.
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Instructions
Make a paste with ginger garlic paste, egg, soya sauce, black pepper, 1 tsp Ginger garlic paste, red chili powder and salt. Marinate the chicken pieces in the paste. Leave aside for 30 mins.
5. Deep fry the chicken pieces till they are golden brown.
6. Take them out on a paper towel to absorb the excess oil.
7. Now in another pan, take oil, add the onions and bell peppers.
8. Cook on medium heat for 5-7 mins.
9. Add ketchup, soya sauce, vinegar and hot sauce.
10. Once the sauce comes to a boil, add water, followed by black pepper powder.
11. Once this comes to a boil, add the chicken pieces.
12. After 10 mins, add the corn starch mixed in water.
13. Let it all come to one more boil.
14. Turn off the stove.
15. Garnish it with scallions.
16. Serve with boiled rice on the side.
ENJOY!!!
Coat them with flour, Rice flour and 1 TBLSP of Corn Starch.
Heat oil to deep fry the chicken pieces. Deep fry the chicken till golden brown.
Take them out on a paper towel to absorb the excess oil.
Now in another pan, take oil, add crushed garlic cloves. Cook till it changes color.
Add the 1 tsp Ginger garlic paste, onions and big chili pieces. Cook on medium heat fro 5-7 minutes.
Add ketchup, soya sauce, vinegar and hot sauce. Once the sauce comes to a boil, add water, followed by black pepper powder.
Add 2 cups of water and let it cook more.
Once this comes to a boil, add the chicken pieces and let it cook for 5 minutes.
After 10 mins, add 1 tsp of corn starch mixed with 1/4 cup of water. Let it all come to one more boil.
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Serve with boiled rice on the side. Its an excellent choice for kids lunch box.
ENJOY!!!
