Chicken Manchurian - Dry

Indian Chinese Recipe

Chicken Manchurian is a delicious starter or appetizer and its also perfect side for fried rice. Its loved by all. I prepared this chicken manchurian - dry as a lunch with egg fried rice and chicken manchurian gravy.... It is easy to prepare and a very tasty, attractive dish.

Preparation time: 45 min
Cooking time: 15 min
Serves : 2


  1. Chicken - 500gm
  2. Egg - 1
  3. Pepper - 1 tsp
  4. Ginger-garlic paste - 1 tbsp
  5. Corn flour - 1 tbsp
  6. All-purpose flour - 1 tbsp
  7. Salt to taste
for dry:
  1. Chopped ginger  - 1 tsp
  2. Chopped garlic - 1 tsp
  3. Onion - 1 medium sized - Finely chopped 
  4. Hot & sweet tomato sauce - 3 tbsp
  5. Chilli sauce - 2 tsp
  6. Soya sauce - 1 pinch
  7. Pepper - 1 pinch
  8. Salt to taste
  9. Oil - to fry
1.   In a mixing bowl, add egg, pepper, ginger garlic paste, salt and whisk for a min. Add clean and cut chicken pieces to the mixture.
2.   To this add corn flour and all-purpose flour. Mix them well so that no lumps are formed and allow it to marinate for 30 min.

3. Place a heavy bottomed kadai in the stove and add oil to fry the marinated chicken. Then deep fry the chicken pieces and keep aside.

4. In a pan, add oil. I used the same oil that i used for frying marinated chicken pieces. When the oil is heat, add chopped ginger and garlic. As nice aroma comes out add onion and saute for 5 min.

5.   Then add hot and sweet tomato sauce, chilli sauce, soya sauce. Add pepper powder and salt to taste. When the gravy get thickened, add fried chicken and mix well.

6.  Garnish with cilantro. "Dry chicken manchurian" is ready to serve.