Manchurian Chicken [served with spaghetti or naan]

Wednesday, October 15, 2014

This has to be my favourite dish to cook, all the elements are really fun especially if you have a sizzler pan. Now if you don't have one you can still make this dish so no worries there. This is not a very strong dish for those that may be concerned, also the spices can be adjusted to suit you so no worries. 


Marinate in:

  • Tandoori Powder
  • Lemon Juice
  • Ground Black Powder
  • Ground garlic
  • Vinegar 
  • Fine red chillies (red chilli paste)
  • Turmeric 
  • Cumin
  • Ground coriander
***Cook the chicken till dry.


Depending on how much chicken strips are being cooked, the sauce ingredients can be adjusted. I will give you enough sauce that serves up to 6 with a bit of leftovers.

  • 2 cups water
  • 125g butter (butter can be adjusted for those looking to be healthier)
  • 1 tsp salt
  • 4 Tb vinegar
  • 1/4 tsp red colouring
  • 2 Tb hot sauce
  • 2 tsp ground garlic
  • 3 Tb soya sauce
  • 3 Tb tomato sauce
  • 3 Tb sugar
  • 3 Tb mazina (cornflour)
  • Alot of chopped spring onions 

Bring all the sauce ingredients to a boil, till glossy and thick. Constantly stirring it till you feel its ready.
Add the cooked chicken and simmer for 15 minutes on a low heat.

If you have a sizzler pan (big one) continue to the next steps, if you have small ones like I do, than do the next steps in a big frying pan and heat up the sizzler pans  with a little olive oil and just serve it in there. If you have no sizzler pan just continue with a big frying pan or fish pan and serve on it.

  1. Heat the pan with some olive oil until REALLY HOT.
  2. Put sliced peppers (personally I suggest staying away from red peppers because the dish itself is very red) and a green chilli and toss till peppers are soft.
  3. Finally pour the saucy chicken onto the HOT PAN top with sesame seeds and coriander and serve quickly.
  4. Can be served with naan or spaghetti.

You Might Also Like