Sunday, March 1, 2015

Chicken Manchurian

I want to introduce you all to Hirra Pervaiz and her amazing blog.

Below is the link to her blog which I am sure will leave all of you foodies in awe and you will absolutely love it.

She is great in a lot of ways and YES she makes desserts. Everything she makes is beautifully photographed and I'm a huge fan.

Today I am making Chicken Manchurian and I took the recipe from her. So whatever you will read and see today is 99% of her recipe with 1% of my stuff. Below is the link to her recipe:

I'm not Chinese but I love Chinese food and the most eaten Chinese recipe is Chicken Manchurian.

The name is weird as hell. I mean I wouldn't even give this name to someone I hate but this is bliss to be honest.

Time to teach you all how to make the best Chicken Manchurian in the whole world.

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Before I tell you the whole thing step by step let me explain this to you first.

Chicken Manchurian you eat in most of the restaurants is bogus. There are 3 phases in making Manchurian.

1. Frying the boneless chicken after coating it in batter.
2. Making or buying the chili paste.
3. Preparing the gravy.

For chicken batter you need

1 egg

500 grams boneless chicken

1 teaspoon salt

1 teaspoon pepper

2 tablespoon flour

1 tablespoon cornflour

1/2 tsp baking powder

Season the boneless chicken with salt and pepper. 

Put baking powder, flour and corn flour on the chicken and mix. Then add an egg and mix again.

Set it aside and let it marinate in peace.

Now let's start phase 2 which is the gravy part. You need

1 cup ketchup

3/4 cup chicken stock

5 garlic cloves chopped

1/2 cup chili sauce

1 tsp salt

1.5 teaspoon red chili powder

2 teaspoon Chinese salt

3 teaspoon brown sugar

4 green chilies sliced and deseeded

Now put some oil in a pan and deep fry the coated chicken until they are golden crispy. Take the chicken out when it's done and drain the oil. Figure yourself how to do it you are not kids.

Drain or dry the chicken. Fry the garlic cloves in 1 tablespoon oil for a minute and add the chicken.

Then add the chili sauce and cook for 1-2 minutes. Add the chicken stock and bring to a boil.

Add the ketchup, salt, spices and the sliced green chilies. 

Mix them together and cook till your desired thickness. Chicken Manchurian is ready to be served.

Serve it with noodles, boiled rice or fried rice. As I am a Kashmiri I would prefer fried rice. Chicken Manchurian ladies and gentlemen.


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  3. Wow that is a very awesome recipe. I will definitely try this at home.Pakistani Cooking Recipes are the best. I love all Pakistani Recipes and indian recipes and mostly the appetizers by zarnak sidhwa recipes

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