Chicken Manchurian (Gravy)

Indulge in the rich and flavorful world of our Chicken Manchurian (Gravy). Succulent chicken balls are expertly crafted and bathed in a luscious, savory Manchurian sauce that's a perfect blend of soy, ginger, garlic, and a hint of sweetness. This classic dish is a symphony of textures, with the tender chicken absorbing the delicious essence of the robust gravy. Served piping hot, our Chicken Manchurian promises a delectable experience that captures the essence of Indo-Chinese cuisine. Each bite is a journey into the heart of savory indulgence, making it a true delight for your taste buds.

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**For Chicken Balls:**

500 grams boneless chicken, minced or finely chopped
70 grams all-purpose flour
30 gramss cornstarch
15 grams ginger garlic paste
6 grams soy sauce
6 grams red chili sauce
5 grams black pepper powder
15 grams Salt
Oil for deep frying

**For Gravy:**

30 ml refined oil
15 grams ginger garlic paste
250 grams finely chopped onions
250 grams finely chopped bell peppers (capsicum)
30 gramss soy sauce
15 grams red chili sauce
15 grams tomato ketchup
15 grams vinegar
15 grams cornstarch mixed with 70 grams water (slurry)
250 grams chicken stock or water
Salt and pepper to taste
Spring onions for garnish

 Instructions:

**Prepare Chicken Balls:**

1. In a bowl, combine minced chicken with all-purpose flour, cornstarch, ginger garlic paste, soy sauce, red chili sauce, black pepper powder, and salt. Mix well to form a sticky mixture.

2. Shape the mixture into small balls.

3. Heat oil in a deep fryer or a pan. Deep fry the chicken balls until they are golden brown and cooked through. Remove and set aside.

**Prepare Gravy:**

1. In a separate pan, heat oil. Add ginger garlic paste and sauté until fragrant.

2. Add finely chopped onions and cook until they become translucent.

3. Add finely chopped bell peppers and cook for a few minutes until they are slightly tender.

4. Add soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.

5. Pour in chicken stock or water and bring the mixture to a simmer.

6. Add the cornstarch slurry while stirring continuously to thicken the gravy.

7. Season with salt and pepper according to your taste.

8. Add the fried chicken balls to the gravy. Coat the chicken balls with the sauce.

9. Garnish with chopped spring onions.

10. Serve hot over steamed rice or noodles.

 Note:

Adjust the quantity of soy sauce, red chili sauce, and vinegar based on your preference for sweetness, spiciness, and tanginess.

Enjoy your delightful Chicken Manchurian in Gravy!