Chicken Cauliflower Manchurian (Pepper Gravy)

Servings: 6 Total Time: 25 mins Difficulty: Beginner
Peppery Manchurian gravy is a versatile sauce that can be used to coat fried vegetables or meat.
Chicken Manchurian
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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 Manchurian

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Chicken Manchurian

Chicken Cauliflower Manchurian (Pepper Gravy)

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 6

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

  1. Combine the ingredients for the batter to a smooth semi-thick consistency (just thick enough to coat the pieces without dripping off)
  2. Heat oil for deep frying the chicken/cauliflower florets.
  3. Dip in the batter and then into the oil to fry till golden brown on all sides. Remove to a strainer. Set aside.
  4. Mix together all ingredients for the sauce. Set aside. Careful not to add too much salt as soy sauce and stock can be salty.
  5. Heat 2 Tbsp oil for the gravy. Add ginger and garlic and saute till softened.
  6. 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.

  7. Add the cornflour-water mixture and stir till thickened.
  8. Add the chicken pieces and coat well. Stir in the leaves and scatter some on top.
  9. 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.
Keywords: chicken Manchurian, cauliflower Manchurian, Manchurian dark sauce
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