Chicken Meatball Manchurian Recipe

Food History fascinates me sometimes, specially asian cuisine. Asia truly has a rich culture of heritage be it food, lifestyle or sports. Did you know? Meatballs originated in shandong province of china during Qin Dynasty in 207 to 221 BC meatball were referred as "Four Joy Meatball".

Coming back to manchurain recipe this was my interpretation to create chicken meatball manchurain. All of us at home enjoyed this sidedish with noodles. I have prepared a dry chicken meatball manchurain. We can add 1/4 cup water and 2 tbsp corn starch to the pan masala and prepare a gravy if you want to serve this dish with roti.

Subscribe to me on Youtube English or Tamil for Regular Updates...

Ingredients:

500 Grams Boneless Chicken

1 Medium Size Onion

1 Medium Size Capsicum

8 Green Chilies

5 Sprigs Green Onion

20 Pods Garlic

2 Tbsp Ginger and Garlic Paste

2 Tbsp Soya Sauce

2 Tbsp Chilly Sauce

2 Tbsp Tomato Ketchup

1/2 Tbsp MSG or 1 Chicken Cube

Salt and Pepper

Oil as required

Prep Up: Wash and Clean all the veggies throughly. Peel the onion and garlic. Chop all the veggies as fine as possible.

I used chicken breast in this recipe we can also use chicken boneless thighs. Wash and chop the chicken to bite size pieces and place in the colander allow the excess moisture to drain.

Add the chicken to a mixer grinder pulse and grind to form chicken mince reserve the mince in a bowl.

Method:

Add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic, 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube to the chicken mince mix well allow to rest for 15 minutes before forming meat balls.

After 15 minutes grease your hands with oil. take small portions of mince and form meat balls. Heat a pan on medium flame with 3 tbsp oil. Add the chicken meatballs to the pan cover and cook on medium flame for 5 minutes.

After 5 minutes check if the chickenmeat has released moisture place on high flame allow the moisture to evaporate fry the meatballs for a minute and reserve in a bowl.

Using the same pan place on medium flame add 1 tbsp oil and add 1 Tbsp ginger and garlic paste, 1/2 chopped onion, 1/2 chopped capsicum, 4 chopped green chilies, 2 tbsp chopped spring onions, 1 tbsp chopped garlic fry until onions turns transparent.

Add 1 tbsp chilly sauce, 1 tbsp soya sauce, 1 tbsp tomato ketchup, 1/4 tsp pepper powder, salt as per taste, 1/4 tsp msg or half a chicken cube fry for a minute. Add cooked chicken meatballs toss for a quick minute and serve hot...Enjoy this chicken manchurian with fried rice or noodles...:)