Restaurant-Style Chicken Manchurian Recipe
Let me tell you one thing right off the bat: once you master this Chicken Manchurian, you’re never going to order it from a restaurant again. This recipe is foolproof, easy to make, and tastes just like the rich, saucy, slightly tangy Manchurian you’d get at your favorite Indo-Chinese spot — maybe even better!
I’ve made this dish more times than I can count. It’s one of those comfort foods that makes its way to our table every few weeks. And every single time? It’s a hit.
Today, I’m walking you through exactly how to make this restaurant-style Manchurian at home, using simple ingredients right from your kitchen.
Why You’ll Love This Chicken Manchurian Recipe
- No fancy ingredients needed — pantry staples only
- Crisp, juicy chicken pieces
- A thick, shiny gravy that clings to each bite
- Great with fried rice, plain white rice, or naan
Ingredients You’ll Need
For Marinating & Frying the Chicken:
- 1 kg chicken (boneless), cut into thin strips or cubes
- 1/2 tbsp salt
- 1/2 tbsp black pepper
- 1 tbsp ginger powder
- 1 tbsp white vinegar
- 1 tbsp dark soy sauce
- 1 egg
- 1/2 tbsp garlic paste
- 2 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
For Manchurian Sauce Base:
- 2 tbsp cornflour
- 1 cup water (for mixing cornflour slurry)
For Stir-Frying the Sauce:
- 1 tbsp oil
- 3-4 garlic cloves, finely chopped
- 1 medium onion, chopped into chunks
- 1 small capsicum (bell pepper), deseeded and chopped
- Salt to taste (just a pinch)
- 1/2 tbsp crushed black pepper
- 5 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1.5 glasses water (for gravy)
Step-by-Step Chicken Manchurian Recipe
Step 1: Marinate the Chicken After cleaning and pat-drying your chicken, place it in a large bowl. Add salt, black pepper, ginger powder, vinegar, soy sauce, garlic paste, egg, cornflour, and all-purpose flour.
Now comes the most important part: mix everything thoroughly. And I mean really give it some time — I usually mix it for a solid 5-6 minutes. This helps the chicken get evenly coated and ensures it fries up beautifully crisp.
Let it rest for at least 20 minutes.
Step 2: Fry the Chicken Heat oil in a deep frying pan or wok. Once hot, drop in the chicken pieces one by one. Make sure the flame is set to medium — not too high, not too low. This ensures the chicken cooks through without burning.
Don’t overcrowd the pan. Fry in batches if necessary. Let each piece brown nicely on both sides. It should take about 9-10 minutes on medium heat. The result? Crispy outside, juicy inside.
Step 3: Prepare the Cornflour Slurry While the chicken is frying, prepare your cornflour slurry. In a bowl, add 2 tbsp cornflour and gradually mix in 1 cup of water, stirring constantly to avoid lumps. Set this aside — we’ll use it to thicken the gravy.
Step 4: Sauté the Aromatics and Veggies In a separate pan or wok, add 1 tbsp oil and heat on medium flame. Add chopped garlic and stir until aromatic (not brown!).
Next, add the chopped onion and capsicum. Sauté for 1-2 minutes until slightly softened. Add a pinch of salt and crushed black pepper. Stir to combine.
Step 5: Add Sauces and Simmer Now it’s time to build that signature Manchurian flavor.
Add:
- 5 tbsp tomato ketchup
- 1 tbsp soy sauce
Mix well, then pour in 1.5 glasses of water. This will be the base of your Manchurian gravy. Let it come to a light boil.
Step 6: Thicken the Gravy Once the sauce base is simmering, slowly pour in your cornflour slurry while stirring continuously. Keep the flame medium-high and stir non-stop until the gravy thickens to a glossy, restaurant-style consistency.
Step 7: Combine Chicken with Sauce Now for the final step: drop in your fried chicken pieces into the thickened gravy. Stir gently to ensure every piece is well coated.
Let it simmer on low heat for another 4-5 minutes so the flavors fully absorb.
For that final touch, drizzle a few drops of neutral oil on top. No need for extra spices like garam masala or cumin — trust me, the flavor is perfect as is.
Serving Suggestions
This Chicken Manchurian is incredibly versatile:
- Serve over white basmati rice for a classic combination
- Pair with egg fried rice or garlic noodles
- Scoop it up with naan or chapati for a desi twist
Pro Tips for Perfect Chicken Manchurian
- Don’t rush the marination: Letting the chicken rest after mixing is key for the flavor and texture.
- Fry in batches: Overcrowding leads to soggy chicken. Give each piece room to crisp.
- Chop veggies fresh: Skip pre-cut mixes — fresh onions and capsicum add real crunch and sweetness.
- Control the spice: Adjust black pepper and chili sauce according to your heat preference.
Final Thoughts
This restaurant-style Chicken Manchurian is one of my most requested dishes at family get-togethers. The balance of flavors, the crispy yet juicy chicken, and that gorgeous red gravy make it a total winner.
The best part? You don’t need to run to the store or spend hours in the kitchen. Everything you need is already in your pantry, and the whole dish comes together in under an hour.
So next time you crave some Indo-Chinese magic, skip the takeout and try this recipe. I promise you’ll keep coming back to it!
