Chicken Manchurian

By Captain Ching
Preparation: 15 Min
Cooking: 15 Min
Difficulty: Easy
Serves: 2


Turn manchurian into manchuri-yum with this one of a kind Desi Chinese twist. With just a few ingredients, a hint of Ching's Dark Soy Sauce and a dash of Ching's Veg Manchurian Masala, you too can recreate this epic dish in your very own kitchen! Try it out now.


  • 300g Minced Boneless Chicken
  • 2 tbsp Corn Flour
  • 1 tbsp Ching’s Dark Soy Sauce
  • 1 tbsp Smith & Jones Ginger Garlic Paste
  • Salt to Taste
  • 2 tbsp Oil
  • 1 Packet Ching’s Veg Manchurian Masala
  • 300 ml Water
  • 1 cup Diced Vegetables (onion, carrot and capsicum)


1. Take minced boneless chicken in a bowl.

2. Add Smith & Jones Ginger Garlic Paste, Ching's Dark Soy Sauce, cornflour, a pinch of salt and mix well.

3. Make small balls and deep fry in oil till golden brown.

4. For the gravy: Take a bowl and add water. Now add Ching's Veg Manchurian Masala and mix well till there are no lumps.

5. Heat 2 tbsp oil in a pan and stir fry diced vegetables for 2 minutes.

6. Add masala mixture and chicken balls and bring to boil.

7. Simmer for 2-3 minutes. For thicker gravy, simmer for 3-4 minutes.

8. Add spring onions for garnish.

9. Serve with Schezwan Fried Rice and Chowmein.

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