Manchurian Chicken Recipe

Manchurian Chicken Recipe

Chinese cuisine has ruled the Indian palate for several decades. With time, Indian influence has influenced the authentic Chinese style of cooking and now the Chinese food available in Indian restaurants and food joints hardly resemble their traditional counterpart. One such Indian innovation of Chinese food is Manchurian chicken. It consists of meatballs smothered with spicy sauce cooked with Chinese elements. However, this Chinese dish didn’t originate within the borders of China and was said to have been created by Nelson Wang in 1975. Nevertheless, this Indo-Chinese dish will mesmerize you with its multitude of flavors. The sauce gets its fiery heat from the green chili which is complimented by the garlicky aroma. The soy sauce gives a pleasant salty flavor to the sauce which goes well with the ground chicken meatballs. Serve Manchurian chicken recipe with aromatic jasmine rice or stir fried noodles to treat your taste buds with a delectable fusion food.


  • 1 cup ground chicken
  • 1 egg white, lightly beaten
  • 4 tbsp soy sauce
  • 3 tbsp green chili sauce
  • 4 tbsp corn flour
  • 1 tsp vinegar
  • ½ cup white onion, chopped
  • 1 cup shredded cabbage
  • 4 green chilies, finely chopped
  • ½ cup tomato sauce
  • 4 tsp ginger paste
  • 4 tsp garlic paste
  • Vegetable oil


  1. Blend the ground chicken with 2 tbsp soy sauce, 3 tbsp corn flour, shredded cabbage, egg white, 1 tbsp each of green chili and tomato sauce and ½ tsp each of garlic and ginger paste; season with salt and pepper.
  2. Take small portions of the ground chicken mixture and roll them into moderately small meatballs.
  3. Put them into warm oil and fry them until they turn crisp and brown.
  4. Sauté the chopped onions with remaining ginger and garlic paste in 1 tbsp of warm oil.
  5. After 3-4 minutes, pour in the residual sauces along with 2 cups of water.
  6. Bring the sauce to boil, and then reduce heat before dropping in the meatballs.
  7. Add the chopped green chilies and simmer the sauce for about 5 minutes.
  8. Dissolve the remaining corn flour in ½ cup water and pour it slowly into the simmering mixture.
  9. Continue to simmer the mixture for another couple of minutes.
  10. Pour it over a bed of steamed rice or noodles and serve.