Chicken Manchurian

Turn manchurian into manchuri-yum with this one of a kind Desi Chinese twist. With just a few ingredients, a hint of Ching's Dark Soy Sauce and a dash of Ching's Veg Manchurian Masala, you too can recreate this epic dish in your very own kitchen! Try it out now.

#ChickenManchurian #ChickenManchurianGravy

Occasion : Perfect for the office lunchbox or kids tiffin

Serves: 2     Time: 15 Mins



  • 300g Minced Boneless Chicken
  • 2 tbsp Corn Flour
  • 1 tbsp Ching’s Dark Soy Sauce
  • 1 tbsp Smith & Jones Ginger Garlic Paste
  • Salt to Taste
  • 2 tbsp Oil
  • 1 Packet Ching’s Veg Manchurian Masala
  • 300 ml Water
  • 1 cup Diced Vegetables (onion, carrot and capsicum)

Product Used

Dark Soy Sauce

Dark Soy Sauce


Veg Manchurian Masala

Veg Manchurian Masala


How to make

For chicken Manchurian balls:

Step 1: Take minced boneless chicken in a bowl.

Chicken Manchurian Step 1

Step 2: Add Smith & Jones Ginger Garlic Paste, Ching's Dark Soy Sauce, cornflour, a pinch of salt and mix well.

Chicken Manchurian Step 2

Step 3: Make small balls and deep fry till golden brown.

Chicken Manchurian Step 3

For the gravy:

Step 4: Take a bowl and add water. Now add Ching's Veg Manchurian Masala and mix well till there are no lumps.

Chicken Manchurian Step 4

Step 5: Heat 2 tbsp oil in a pan and stir fry diced vegetables for 2 minutes.

Chicken Manchurian Step 5

Step 6: Add masala mixture and chicken balls and bring to boil.

Chicken Manchurian Step 6

Step 7: Simmer for 2-3 minutes, for thicker gravy simmer for 3-4 minutes.

Chicken Manchurian Step 7

Step 8: Add spring onions for garnish.

Chicken Manchurian Step 8

Serve with Schezwan Fried Rice and Chowmein.

Chicken Manchurian Step 9

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