Chicken Manchurian Recipe – Easy Indo-Chinese Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Chicken Manchurian Recipe – Easy Indo-Chinese Stir-Fry

Hey everyone! If you’re anything like me, you absolutely love a good Indo-Chinese dish. There’s just something so satisfying about that sweet, savory, and slightly spicy flavor combo. And honestly, Chicken Manchurian is right up there as one of my all-time favorites. I first made this when I was craving takeout but didn’t want to leave the house – and it was a total hit! It’s surprisingly easy to make, and tastes even better than what you’d get delivered. Let’s get cooking!

Servings: 2
Cooking Time: 30 mins
Preparation Time: 10 mins
Difficulty: Easy

Why You’ll Love This Recipe

This Chicken Manchurian recipe is a winner for so many reasons. It’s quick enough for a weeknight meal, but flavorful enough to impress guests. Plus, it’s a fantastic way to enjoy a little bit of that beloved Indo-Chinese cuisine right in your own kitchen. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love tender chicken coated in a delicious, tangy sauce?

Ingredients

Here’s what you’ll need to whip up this amazing Chicken Manchurian:

• 2 tbsp oil
• 0.5 tsp ginger garlic paste
• 250g boneless chicken, cut into strips
• 0.25 tsp red chili powder (adjust to your spice preference!)
• 0.25 tsp turmeric powder
• 0.25 tsp cumin powder
• 0.25 tsp black pepper powder
• 1 tbsp oil
• 0.5 diced onion
• 0.5 diced green capsicum (bell pepper)
• 1 tsp soy sauce
• 2 tbsp tomato ketchup
• 4 tomato cubes
• 2 tbsp coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! The magic of this dish really comes from the combination of soy sauce and tomato ketchup – that’s what gives it that signature Indo-Chinese flavor. Don’t skimp on either!

• Chili Powder: I like to use Kashmiri chili powder for a vibrant color and mild heat. But feel free to use whatever you have on hand, just adjust the amount depending on how spicy you like things.
• Fresh Coriander: Seriously, don’t skip the fresh coriander (cilantro) garnish. It adds such a bright, fresh flavor that really elevates the dish. My grandma always said a sprinkle of fresh coriander makes everything better, and she was right!
• Chicken: I prefer using boneless, skinless chicken breast for this recipe, but you can definitely use chicken thighs if you prefer a richer flavor.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this Chicken Manchurian:

1. Heat 2 tbsp oil in a pan over medium-high heat. Add the ginger-garlic paste and sauté for about 30 seconds, until fragrant.
2. Add the chicken strips and stir-fry until the color changes – usually about 5-7 minutes.
3. Now, season the chicken with salt, red chili powder, turmeric powder, cumin powder, and black pepper. Give it a good mix, then cover the pan and cook for another 12-15 minutes, or until the chicken is tender and cooked through. Once cooked, set it aside.
4. In a separate pan, heat 1 tbsp oil. Add the ginger-garlic paste again and sauté for 30 seconds.
5. Add the diced onions and capsicum to the pan and stir-fry for about a minute, until they start to soften.
6. Pour in the soy sauce and tomato ketchup. Give it a good stir and adjust the salt if needed – remember that soy sauce is already salty!
7. Add the cooked chicken to the sauce and toss everything together for 2-3 minutes, making sure the chicken is well coated.
8. Finally, add the tomato cubes and garnish generously with fresh coriander leaves.
9. Serve hot and enjoy!

Expert Tips

• Don’t overcrowd the pan: When stir-frying the chicken, work in batches if necessary to ensure it browns properly.
• Taste as you go: Adjust the seasoning to your liking. Everyone’s palate is different!
• High Heat is Key: Stir-frying is best done over high heat to get that nice, slightly charred flavor.

Variations

• Vegan Adaptation: Swap the chicken for plant-based chicken alternatives – there are some great options available now!
• Gluten-Free Adaptation: Use gluten-free soy sauce (tamari is a good option) to make this dish gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ⅛ tsp or omit it altogether.
  • Medium: Use ¼ tsp red chili powder.
  • Hot: Add ½ tsp or more of red chili powder, or a pinch of cayenne pepper.
• Festival Adaptations: This is a fantastic dish to serve at parties or celebrations. You can easily double or triple the recipe to feed a crowd. My friend makes a huge batch for Diwali every year!

Serving Suggestions

Chicken Manchurian is incredibly versatile. It’s amazing with:

• Naan bread
• Roti
• Fried rice
• Steamed rice
• Even noodles!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

What type of oil is best for making Chicken Manchurian?

You can use any neutral-flavored oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.

Can I use chicken thighs instead of boneless chicken breast?

Absolutely! Chicken thighs will give you a richer, more flavorful dish. Just make sure they’re fully cooked through.

How can I adjust the sweetness of the sauce?

If you prefer a less sweet sauce, reduce the amount of tomato ketchup. You can also add a splash of vinegar or lemon juice to balance the flavors.

Is it possible to make this dish ahead of time?

You can prepare the chicken and sauce separately ahead of time, then combine them just before serving. This is a great way to save time on a busy weeknight.

What is the best way to prevent the chicken from drying out?

Don’t overcook the chicken! Keep a close eye on it and remove it from the heat as soon as it’s cooked through. Also, the sauce helps to keep it moist.