The popular restaurant Ala Carte recipe is of two types. One is a red tomato-based gravy and the other is this peppery, saucy gravy.
Chicken or Cauliflower Manchurian (Pepper Gravy)
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Chicken Cauliflower Manchurian (Pepper Gravy)
Description
Batter fried chicken or cauliflower morsels, are covered in a rich, dark sauce bursting with the flavor a green chili and black pepper. It's often served with fried rice or noodles for a complete and satisfying meal.
Ingredients:
For the Batter:
For the Sauce:
Instructions
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Combine the ingredients for the batter to a smooth semi-thick consistency (just thick enough to coat the pieces without dripping off)
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Heat oil for deep frying the chicken/cauliflower florets.
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Dip in the batter and then into the oil to fry till golden brown on all sides. Remove to a strainer. Set aside.
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Mix together all ingredients for the sauce. Set aside. Careful not to add too much salt as soy sauce and stock can be salty.
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Heat 2 Tbsp oil for the gravy. Add ginger and garlic and saute till softened.
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Add onion, green chillies, and capsicum till softened and just beginning to turn golden. Stir and add in the ingredients for the sauce. Bring to a boil.
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Add the cornflour-water mixture and stir till thickened.
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Add the chicken pieces and coat well. Stir in the leaves and scatter some on top.
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Serve warm.
Note
- If using Cauliflower, sprinkle the washed and drained florets with ¼ tsp salt for 10 minutes.
- Key Ingredients: Chicken, Onion, Ginger, Garlic, Capsicum, Oil, Cornflour, Soy Sauce, Spice, Spring Onion.
