For the Manchurian:

  • Raw minced Boneless chicken
  • 1/2 cup Refined flour
  • 1 tsp. Ginger Paste
  • 1 tsp. Garlic Paste
  • 1/4 cup Corn flour
  • 1 tsp. Soya Sauce
  • 1/2 tsp. Chili sauce (optional )
  • Oil For deep frying
  • Salt To taste

For the sauce:

  • 4 tbsp. Ginger, finely chopped
  • 1tbsp. Garlic, finely chopped
  • 2 tbsp. Green chilies, finely chopped
  • 2 tbsp. Soya sauce
  • 1/2 tsp. Chili sauce
  • 3/4 tsp. White pepper
  • 1 tsp. Sugar
  • 3 cups Chicken stock
  • 3 tbsp. & 1/4 cup Corn flour mixed with water
  • 3 tbsp. Oil
  • Salt According to taste


For the Manchurian: Combine all the ingredients mentioned for making the balls for Manchurian .Set aside for 15 minutes. Heat the oil in a frying pan. Make small balls of this mixture, squeezing out excess water to prevent breakage. Deep fry the balls a few at a time and drain when golden brown and cooked. Set aside.

For the sauce: Heat 4 tablespoons of oil in a pan. Add the ginger, garlic and green chilies and cook for 1 minute. Add the Soya sauce, chili sauce, pepper, sugar, stock and salt. Bring to a boil. Add the fried balls and cook on low heat for about 3 minutes. Add the corn flour mixed with water and stir continuously, so that the sauce becomes thick. Garnish with spring onion and chopped coriander leaves.