20. February 2012 · By Umairah Merchant · Comments

For chicken manchurian balls:

  • 250gms raw minced boneless chicken
  • ½ cup refined flour
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • ½ cup corn flour
  • 1 tsp soya sauce
  • ½ tsp chili sauce
  • Oil for frying
  • Salt to taste

For the gravy:

  • 4 tbsp finely chopped ginger
  • 1 tbsp finely chopped garlic
  • 2 tbsp chopped green chilies
  • 2 tbsp soya sauce
  • ½ tsp chili sauce
  • ¾ tsp white pepper
  • 1 tsp sugar
  • 2 tbsp corn flour
  • One cube of chicken stock
  • 2 cups of water ( or according to required consistency)

Method:

For the chicken Manchurian:

Combine the ingredients of the manchurian balls and set aside for 15 minutes. Heat oil in a frying pan, make small balls of the mixture, squeezing out the excess water. Deep fry the balls till golden brown. Remove  from oil and drain on kitchen towels.

For the gravy:

Heat 4 tbsp of oil in a pan, add the ginger, garlic and green chilies and cook for 1 minute.

Add the soya sauce, chili sauce, salt, pepper, sugar, stock cube and cook for 5 minutes. Add the fried chicken manchurian balls.

Add the cornflour mixed with water and cook for another two minutes.

Adjust the consistency by adding more or less corn flour and water.

Categories: Chicken Recipes, Chinese Recipes Tags: , ,