Easy Chicken Manchurian (Indian Chinese Chicken in spicy brown gravy)
The best Restaurant-style Chicken Manchurian with Gravy that you can make at home in under 30 minutes! There’s Chinese food, and then there’s Indian Chinese, agreed? Spicy, no added MSG, just loads of flavour that relies on ingredients that you probably already have at home – this Chicken Manchurian comes together in one pot and is my slightly healthier version.
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 30minutes
Servings Prep Time
4servings 10minutes
Cook Time Passive Time
20minutes 30minutes
  • marinade For the
  • 400gms chickenboneless , cut into cubes
  • 2Tbs chopped garlicfinely
  • 2Tbs chopped gingerfinely
  • 1tbs soy saucelight
  • ½tsp black pepper
  • sauceFor the
  • 2 + 1Tbs sunflower oilflavourless oil like canola or
  • 4 to 5 spring onions(white part), sliced
  • 3Tbs garlic, finely chopped chopped
  • 2Tbs ginger, finely chopped
  • 4 half green chillies, cut into
  • 2 green capsicum, cut into squares
  • 2cups chicken vegetable stock/
  • 1/4cup soy saucelight
  • 2Tbs tomato ketchup
  • ½tsp white vinegar
  • 3Tbs cornflour water(cornstarch) dissolved in 1.5 tbs room temperature
  • spring onionGarnish with chopped (the green bit)
  • saltP.S. Add a bit of right at the very end if you feel the need to do so
  1. Marinate the chicken by mixing together the cubed chicken, ginger, garlic, soy sauce and pepper in a bowl. Cover with plastic wrap and place it in fridge to marinate for 30 minutes to 2 hours.
  2. When ready to cook, in a pan, heat up 2 Tbs of oil and place the chicken in batches in the pan. Let it turn golden on one side before turning each piece to cook the same way on the other side. We’re not looking to cook the chicken all the way through, just let it turn golden on either side, it will finish cooking later.
  3. When done cooking the chicken, in the same pan, add a bit more oil if needed, and add sliced white part of spring onion, let it cook slightly. Add the ginger, garlic and slit green chillies and cook them till the ‘raw’ smell goes away. Becareful to not let them burn.
  4. Add the capsicum, mix and let it cook for 10 seconds and now add the chicken back to the pan and toss through well with all the ingredients in the pan. Now add the chicken stock, soy sauce, ketchup and vinegar and stir to combine.
  5. Separately, in a small bowl, mix the cornflour and water until there are no lumps and add it to the pan and increase the heat. Taste to check the seasoning and salt. The Manchurian is ready when the chicken has cooked completely. Garnish with green bits of spring onion and serve immediately.