Chicken Manchurian
The Incredibly Flavorful, Rich Piquant And Toothsome Chicken Manchurian

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Chicken Manchurian

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Adjust Servings:
350 gm Boneless Chicken cut into cubes
1 Green Capsicum cut into cubes
1 Red Capsicum cut into cubes
2 Onions cut into cubes
1/2 Cup Chicken Stock
2 Cloves Garlic finely chopped
2 tbsp Soya Sauce
1 tsp Vinegar
2 tbsp Corn Flour
1 tsp Sugar
1/2 tsp Black Pepper Powder
1/2 tsp Red Pepper Flakes
1/2 tsp Red Pepper Powder
1/2 tsp Salt or acc. to taste
2 tbsp Oil
  • 20 min
  • Serves 4
  • Medium




Chicken Manchurian, an Indo-Chinese cuisine originating in India is a spicy, tangy, hot and sour sauce with diced and fried chicken along with some crisp stir-fried veggies. 

This delicious, succulent, and mouthwatering Chicken gravy is best served with veggie fried rice or garlic rice.

Here is the recipe for Chicken Manchurian cooked in combined Indo-Chinese spices;



  • In a wok, heat oil.
  • Add chopped garlic and sauté for a while.
  • Add chicken cubes.
  • Add soy sauce.
  • Cook until color changes. (for about 2 mins)
  • Add capsicum and onion cubes.
  • Cook for about 1 min.
  • Add vinegar, sugar, salt, black pepper powder, red pepper flakes, and red pepper powder.
  • Add chicken stock.
  • Let boil on a high flame
  • Dissolve corn flour in 3-4 tbsp water.
  • Gradually add corn flour mixture to the sauce.
  • Adjust the consistency accordingly.
  • Turn off the flame as the gravy thickens.
  • Serve with vegetable fried rice or garlic rice.

Nutritional information

200-300 Kcal
15-20 gm
15-20 gm
8-12 gm


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