This chicken manchurian recipe is a very popular Indo-Chinese dish. Crispy fried chicken pieces combined in a tangy, sweet and savoury sauce.
Chicken manchurian is a perennial favourite among both children and adults because of the sauce’s delicious tomato ketchup and soy sauce base.
This manchurian isn’t excessively sweet mainly because it balances the food out with the appropriate amount of tanginess from the vinegar and saltiness from the soy sauce.
You can make this scrumptious and well-known Indo-Chinese dish known as chicken manchurian, using small chicken breast pieces and combined with a spicy, tangy sauce.
You already know how irresistible manchurian can be if you’ve ever tried it!
At restaurants, manchurian is served with a bright crimson sauce that is made by using red food colouring.
Making your own manchurian at home has the benefit of allowing you to skip the food colouring and focus solely on flavour.
I have replaced the red food colouring with Kashmiri chilli powder which will give it a bright and lovely colour.
Typically, chicken manchurian can be prepared with a dry or grave-like consistency.
Dry manchurian is essentially a snack or appetiser that consists of deep-fried marinated chicken without any sauce that is then dipped in a sauce.
Gravy manchurian is similar to dry manchurian but made with a sweet and tangy sauce. Then served with rice or noodles.
This recipe is for you if you want to prepare chicken manchurian as you would get in a restaurant.
Is chicken manchurian spicy?
Every recipe will have its own take on the traditional chicken manchurian dish and chilli chicken. However, the fundamental distinction between the two recipes is that chicken manchurian is less spicy and sweeter than chilli chicken
Is manchurian a Chinese dish?
Manchurian is a term that refers to someone who is from or resides in Manchuria (around northeast China), but the dish is essentially an invention of Chinese restaurants in India and has little in common with North Eastern Chinese or Manchu cuisine.
Who invented manchurian?
It is reported, that Nelson Wang, a cook at the Cricket Club of India in Mumbai, invented it in 1975, when a customer requested, that he make an item not on the menu in order to satisfy their craving.
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Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.