Make restaurant-style Chicken Manchurian with fewer ingredients and fewer calories in just 30 minutes with melt-in-the-mouth velveted chicken! No deep frying is required.
Here's a visual of the ingredients of Chicken Manchurian that you can glance at and check your pantry before you begin making this recipe.
Chicken
capsicum
cornflour
egg
green onions
seasonings
chili garlic sauce
garlic
chili
soy sauce
oil
ketchup
Put all the ingredients to marinate the chicken in a bowl except oil and mix well. Set aside and let it marinate for 30 minutes.
Now, heat just oil in a non-stick pan and stir fry half of the marinated chicken on high heat for 2-3 minutes. Stir fry the remaining chicken similarly.
In a pot or wok, heat oil and add garlic and dried red button chili.
Add Ketchup, chili garlic sauce, capsicum, chicken stock cube, and soy sauce. You may use less or more soy sauce depending upon its potency. Add water and mix well.
Make cornflour slurry and add to the Manchurian sauce to thicken the gravy. Add chicken to the gravy.
Now Manchurian is moderate to very spicy gravy. Adjust to your heat preference. Garnish with green onions and serve with plain or fried rice.
Heat the hot plate on the stove for 15 minutes until thoroughly heated. Add about 1-2 tablespoons of oil then add half of the Manchurian gravy and serve the sizzling plate immediately.