Chicken Manchurian Recipe

Ingredients

Chicken Manchurian Marination

  • 350 gms Chicken (Boneless Breast)
  • 01 Egg
  • 1/2 tsp Ginger Garlic Paste
  • 1/2 tsp Salt
  • 1/4 tsp White Pepper Powder
  • 01 tsp Sugar
  • 01 tsp Ajinomoto / MSG
  • 01 tsp Vinegar
  • 1/4 tsp Dark Soy Sauce
  • 02 tbl Spoons Water
  • 02 tbl Spoons Corn Flour
  • 1/2 Cup All Purpose Flour
  • 250 ml Sesame/Vegetable Oil (Deep Fry)

Chicken Manchurian Sauce

  • 03 Tbl Spoons Sesame/Vegetable Oil
  • 01 Spring Onion Bulb (White Part)
  • 01 Spring Onion Stalks (Green Part)
  • 04 Garlic Cloves
  • 01 inch Ginger
  • 04 Green Chillies
  • 200 ml Water / Chicken Stock
  • 1/4 tsp Salt
  • 01 tsp Sugar
  • 1/4 tsp White Pepper Powder
  • 01 tbl Spoon Dark Soy Sauce
  • 01 tbl Spoon Vinegar
  • 01 tbl Spoon Tomato Ketchup
  • 02 tbl Spoons Red Chilli Sauce
  • 02 tsp Cornflour in Water

Instructions

1) Add all the above marination ingredients to a bowl and mix them well, add the diced chicken boneless breast cubes to this marinate and refrigerate for 15 minutes
in a freezer.

2) Add 1/2 Cup of all purpose flour on a plate and retrieve the bowl of marinated chicken from the freezer and coat each chicken piece with all purpose flour and deep fry the chicken manchurian at a medium flame for 3-4 minutes and extract them when they are 75% cooked.

3) Raise the flame of the kadai/vessel which contains the oil to very high and after a minute when the oil is very hot now add the 75% cooked chicken from Step 2), now the chicken manchurian will get a crisp coating at the top and from the inside it will be succulent.

4) Grab a skillet and put the flame to high, add the oil mentioned in the ingredients above, add spring onions, garlic cloves and ginger finely chopped, green chilies, water / chicken stock, salt, sugar, all other ingredients mentioned above, finally reduce the flame to low and add the corn flour mixed with water to thicken the sauce, it will thicken in a minute of cooking time.

5) Drop the cooked chicken manchurian pieces from Step 3) in the skillet with this amazing succulent chicken manchurian sauce, but before you do that make sure you have put off the flame, otherwise the chicken manchurian which is crisp will become soggy and soft/tender from the outside too.

6) Finally, garnish with fresh spring onion stalks/greens finely chopped and serve hot with chineese fried rice / noodles, enjoy with family and friends 🙂

 

Veg Sweet Corn Soup Restaurant Style

Ingredients

  • 01 Cup Sweet Corn Kernels
  • 1.5 Litre Water
  • 10 gms Butter
  • 02 Garlic Cloves
  • 01 Spring Onion (Scallion)
  • 01 Cup Carrots and Beans
  • 01 Cup Vegetable Stock
  • 02 tsp Salt
  • 01 tsp White Pepper Powder
  • 01 tbl Spoon Corn Flour

Instructions

1) Blend 10% of the Sweet Corn Kernels in a blender and keep aside.

2) Add butter to a cooking pot, and cooking at a low flame add garlic and spring onion white and greens when the butter melts, saute` for a few seconds and add carrots and beans including the Sweet Corn Soup Kernels from step 1.

3) Also add the rest of the Sweet Corn Soup Kernels and saute` for a few seconds.

4) Add Vegetable stock and water and bring to boil.

5) Add salt and white pepper powder, and cover with a lid and let it simmer at a low flame.

6) Add the Corn Flour Slurry (Corn flour mixed with Water) and cook for another 2 minutes while your soup now thickens.

7) Server Sweet Corn Soup Hot, enjoy 🙂

 

Butter Chicken Recipe

Ingredients

For the Marinate :

  • 01 KG Chicken
  • 02 tbl Spoons Curd
  • 1/2 Lemon Juice
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • 01 tsp Ginger Garlic Paste
  • 1/4 tsp Cinnamon Powder
  • 1/6 tsp Red Colour

For the Butter Chicken Gravy :

  • 12 Cashewnuts
  • 06 Almonds
  • 300 gms Tomatoes
  • 02 Onions
  • 04 Green Chillies
  • 150 ml Vegetable Oil
  • 03 Cloves
  • 05 gms Zavitri (Mace)
  • 01 tbl Spoon Ginger Garlic Paste
  • 02 tsp Red Chilli Powder
  • 01 and 1/2 tsp Salt
  • 02 tsp Coriander Powder
  • 40 gms Butter
  • 10 gms Ginger Jullienes
  • 200 ml c
  • 01 tbl Spoon Cream
  • 1/6 Cup Coriander Leaves

Instructions

1) Wash the Chicken Pieces, in a Bowl for the Marinate add all the ingredients mentioned in the Marinate list above, and finally toss the chicken pieces and mix well until all the marinate is well coated on the Chicken pieces, now keep this Butter Chicken Marinate to rest for 15 minutes.

2) In a pan for shallow frying the marinated chicken add Vegetable Oil, keeping the flame at medium, Add Cloves followed by the marinated Butter Chicken pieces and keep cooking them for 5 minutes, which you shift sides, retrieve them to a plate and keep them aside for later use.

3) Scrape the scum of the marinate that has stuck to the bottom of your pan in which you shallow fried the Butter Chicken pieces, and this same oil we will now pass through a sieve into a cooking pot to prepare our Butter Chicken Gravy.

4) In the cooking pot, now add Zavitri, Onion and Green Chillies Paste and Ginger Garlic paste, saute` for around 3 minutes, add blanched Cashewnuts and Almonds, then add tomatoes, add spices like Red Chilli Powder, Coriander Powder, Salt to taste followed by Butter cover with a lid and cook for another 10 minutes at a low flame.

5) The above sauted mixture, let it cool down to room temperature and then in a Mixer, blend it well enough to create a fine puree, to add later to the Chicken Curry.

6) In the same cooking pot cooking at a low flame, Add Butter, followed by Jullienes of Ginger and Green Chilles, and saute` for a while until the raw aroma of Ginger wafts through the air and now add the paste from Step 5 followed by 150 ml of water, now add fresh cream and then the juicy tender shallow fried Butter Chicken pieces into this gravy, cover and cook for another 5 minutes at a low flame, finally toss in some fresh Coriander Leaves and serve hot with Chapati’s / Phulka’s / Roti’s and enjoy Butter Chicken.