Chicken Manchurian is one of the easiest Indo-Chinese chicken recipes. It is very famous in South Asia. Did you know Chicken Manchurian is not Chinese in origin? It was first introduced in Calcutta, a city in India, by Nelson Wang. The Chinese-style velveted chicken dunked in sweet and sour gravy was wedded with Indian spices, an extra burst of garlic, and soy sauce. Soon the dish was famous all over the city and similarly, many other Indo-Chinese dish were created to meet the Indian taste buds with fancy names. A vegetarian version of Chicken Manchurian dish called cauliflower or Gobi Manchurian is very famous. This recipe pairs very well with my vegetable fried rice. If you try this Chicken Manchurian recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube. To make a Manchurian sizzler add an extra ¼ cup of water to gravy and heat thoroughly. Heat the hot plate on the stove for 15 minutes until thoroughly heated.
📖 Recipe
