someone asked me for samina’s recipe of chicken Manchurian. I don’t have samina’s but I am posting Rahat’s and Chef Zakir’s recipe.
**chicken manchurian by chef zakir
**
chicken 1/2 kg
garlic chopped 2 tsp
salt 1\2 tsp
black pepper 1\2 tsp
white pepper 1\2 tsp
flour 1.5 tsp
beaten egg half
oil 1\2 tsp
in sab ingredients ko chicken pai laga kai fry kerlain
ik pan main oil dal kai us main garlic aur vegies dalain phir us main pineapple chunksaur phir dal dain phir us main ketchup chilli garlic sauce aur baki saray spices add karain aur 1\2 cup pani dal kai corn flour paste aur spring onion dal dain
chicken Manchurianby Rahat
INGREDIENTS
Boneless chicken, cut into cubes 1/2 kg
Soya sauce 1 tbsp
Chinese salt 1/2 tsp
White pepper 1/4 tsp
White vinegar 1 tsp
For Sauce:
White pepper 1/4 tsp
Chinese salt 1/4 tsp
Chicken stock 1/2 cup
Corn flour 1 tsp
Soya sauce 1 tsp
Sugar 1 tsp
Tomato ketchup 1 tbsp
Method:
Wash the chicken pieces, drain water and marinate them with salt, pepper, vinegar and Soya sauce and set aside for about half an hour.
Heat oil in a pan and fry the marinated chicken until it is tender.
Remove and keep aside.
In the same pan add Soya sauce, sugar, chicken stock, tomato ketchup, salt and pepper.
Bring to a boil, stirring constantly.
Add the chicken pieces and let it simmer until it becomes a thick sauce.
Transfer to a serving dish and serve hot with Chinese egg fried rice
I tried this recipe by Rida Aftab....totally awesome...
1/2 kg cubed boneless chicken
1 cup cornflour
chicken yakhni- 2 cups
ketcup - 1 cup
ajinomoto-1 tsp
salt- 1/2 tsp
food color- 1 pinch
black pepper- 1/2 tsp
Sugar- 1 tsp
vinegar- 2 tbsp
kutti mirch -1/2 tsp
oil -1/2 cup
marinate the chicken in
5 tbsp corflour
sugar
1/4 tsp black pepper
1/4 salt
2 tbsp oil
make sure the mixture is dry...if not, add more cornfour....and leave it to marinate for no more than 30 minutes Deep fry the chicken pieces until they are golden...add the peices one by one ...so they dont stick...
Add 1 tsp chopped garlic/ginger add to 2 tbsp oil...let it fry a bit...and add 2 cups chicken stock....chop 2 halapenos and add it to the pot(optional)....let it boil....then add chicken...and let it cook for 10 minutes
1/2 tsp kutti mirch
1/2 ajinomoto
1/4 black pepper and salt
2 tbsp vinegar
ketchup..
add these to 2 tbsp corn flour...make it a paste and add to the boiling pot...make sure the consistency of thesauce is good...otherwise add more cornflour...
I would like to make the manchurian for the iftaari tmrw, not sure which one to follow... Chef.Zakir or Rahat's... please leme know which one u guys think is the better one, tried n tested?
I have not tried this particular recipe but from my experience I can suggest you Chef Zakir. I have tried so many of his other recipes and they always turn out yummy :k:
thanks so much diamond 
