CHICKEN MANCHURIAN (INDIAN & CHINESE FUSION)

This is a delicious chicken dish. It is made by frying chicken pieces dipped in batter and then mixed with a spicy sauce and served garnished with raw onions and cilantro.

Since this is a fusion of Indian and Chinese cuisine, the dish has both Indian spices and Chinese sauces that add great flavor and taste.

There are two different variants of making Chicken Manchurian, when it is made dry, it can be served as an appetizer, when it is made with more gravy it can be served as a side dish for rice or any kind of bread or noodles.

Since this is a keto recipe I have substituted coconut flour and protein powder for corn starch. I also substituted sweetener for sugar.

INGREDIENTS

2 pounds of boneless chicken

1 egg

4 tablespoon ginger garlic paste

2 heaped teaspoon garam masala powder

1/4 teaspoon meat tenderizer powder

2 table spoons vinegar

1/2 teaspoon pepper powder

1/4 teaspoon red chili powder

2 table spoon soy sauce

1 table spoon green chili sauce

1/4 cup tomato sauce or ketchup

1/4 teaspoon clove powder

1/4 teaspoon cinnamon powder

1 heaped teaspoon coconut flour (substituted for corn starch)

1 teaspoon healthy sweetener (substituted for sugar)

1 inch piece finely chopped ginger

a handful of garlic cloves finely chopped

one red onion finely chopped

one hot green chili or Serrano pepper finely chopped

a bunch of green onions and a bunch of cilantro finely chopped

2 tablespoons of coconut flour and 2 tablespoon of protein powder

Oil for frying

Salt to taste.

PREPARATION

Marinate the chicken overnight.

Cut into bite size pieces. Add meat tenderizer, 1 tablespoon vinegar, 1 tablespoon soy sauce, 2 tablespoon ginger garlic paste, garam masala powder, pepper powder, salt.

After marination before frying add an egg and 1 tablespoon of coconut flour and mix well.

Heat oil in a pan to fry the chicken pieces. Put them far apart so that they will fry crispy, do not clump the pieces while dropping in the oil.

When oil is hot keep the heat to medium high. In a bowl add 2 tablespoons of coconut flour and 2 tablespoons of protein powder and just pat the chicken pieces lightly on the flour and drop in the oil.

Fry each side for 2-3 minutes

Drain and keep aside

In a large pan add oil and the cut onions, ginger, garlic, and green chili and salt.

When onions are translucent and you get a nice smell add the clove powder and cinnamon powder.

Now in a bowl mix the sweetener, 1 tablespoon of vinegar, 1 tablespoon soy sauce, 1 tablespoon green chili sauce, 1/4 cup of tomato sauce and a tablespoon of protein powder or gram flour and add 1/4 cup of water mix them into a smooth paste and add to the onion mixture in the pan.

Allow the sauce mixture to blend well and boil, when you see it coming together you can see the oil on the top.

Now reduce the heat of the pan and add the fried chicken pieces and mix well.

Switch off the heat, mix the chicken with the thick sauce.

Garnish with coriander leaves and green spring onions. Enjoy!

NOTE: To make this dish as an appetizer, simply mix the fried chicken pieces to a very light sauce. For this sauce just add the tablespoons each of vinegar, soy sauce, green chili sauce and tomato sauce and mix them and add the fried chicken pieces to them and garnish with spring onions and cilantro.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s