Ingredients:
500 gms boneless chicken breast
2 capsicum
2 medium onions2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
Cooking Instructions:
Cut chicken into 1 " pieces.
Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
Mix well,cover and leave to marinate for 2-3 hours.
Cut the onion, capsicum, and tomatoes into small cubes.
Skew chicken and vegetables closely on bamboo skewers.
Heat up oil in a big size frying pot or karahi.
Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
Take off from oil and put it on absorbent paper.
Or you can grill the chicken over hot charcoal.
Decorate with lemon pieces and mint leaves.
Serve with hot with mint chutney.
Ingredients:
For Fried Chicken:
500 gm boneless chicken (cut in small cubes) 1/2 cup all purpose flour
2 tbspn corn flour
Pinch of salt
1 egg
Oil for deep frying
For Manchurian Sauce:
1/2 cup chopped pineapple
2-3 garlic cloves (finely chopped)
1/2 cup tomato paste
1/4 cup ketchup
1/4 cup chili garlic sauce
1 tspn crushed red pepper
1 tspn red pepper powder
Salt to taste
1/2 cup water
1/4 cup oil
Cornstarch as required
Cooking Instructions:
1. Marinate chicken in flour, corn flour, salt and egg. If you feel that the batter is thick, then add cold water accordingly make sure that the batter would be of normal consistency and just enough to coat the whole chicken pieces.
2. Heat oil in a a deep sauce pan and put the marinated chicken pieces one by one in the oil for deep frying on medium flame. Take out the fried chicken pieces when they turn into light golden in color.
3. To make sauce for Manchurian, heat oil in a sauce pan and fry garlic for just a minute.
4. After that add pineapple, tomato paste, tomato ketchup and chili garlic sauce. Mix all of them together and cook on medium heat for 2-3 minutes.
5. Now add fried chicken pieces, red chili powder, crushed red chili, salt and water. Stir the sauce and chicken and let it cook for few minutes by covering the pan until the sauce starts to boil.
6. In the end, add cornstarch according to your need that how much thick sauce you want. Cook the Manchurian for 2-3 minutes more and then switch off the flame.
7. Take out the delicious chicken Manchurian in a sizzling dish and serve it with vegetable fried rice.
Ingredients:
3/4 Cup Chana Dal 1/4 Tsp Sombu/Fennel Seeds
2 Green Chillies chopped
1/2 Cup chopped Mint Leaves
1/4 Cup chopped Coriander Leaves
1/4 Cup chopped Curry Leaves
1 Onion sliced
Salt to taste
Oil to deep fry
Preparation:
Soak chana dal for 6 hours and drain water completely.
Grind chana dal along with fennel seeds coarsely.
Transfer this into a bowl and add sliced onion, chopped green chillies, coriander leaves, mint leaves, curry leaves and salt.
Mix everything.
Heat oil in a pan.
Deep fry the mix in small clusters till golden brown.
