Chicken Meatball Manchurian Recipe

These flavorful melt in your mouth chicken meatballs manchurian, pairs well with fried rice, noodles or bread toast.

Recipe Video Posted on Youtube English Channel 😊

Ingredients:
Meatball
500 Grams Chicken Mince (Keema)
1/2 Cup Finely Chopped Onion
4 to 5 Finely Chopped Or Roughly Crushed Chillies
1 Inch Ginger Finely Chopped
10 to 15 Pods Garlic Finely Chopped
1 Chicken Stock Cube 
1/4 Tsp Tasting Salt (Ajinomoto) Optional
1 Tsp Salt
2 Tbsp Oil

Manchurian Sauce

1/4 Cup Tomato Puree

3 Tbsp Corn Flour

1 Tsp Vinegar or Lime Juice

3 Tbsp Soya Sauce

1 Tbsp Chilly Sauce

1 Tsp Ginger and Garlic Paste

1/4 Tsp Pepper Powder

1/4 Tsp Sugar

Manchurian

1 Tbsp Finely Chopped Garlic

1 Tbsp Finely Chopped Ginger

1 Large Onion Cubed

1 Large Capsicum Cubed

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tsp Vinegar

1 Tsp Salt

2 Tbsp Sesame Oil

Prep:
Peel and wash 50 grams (2 to 3 whole  garlic), finely chop and reserve.

Peel and wash 50 grams (3 inch piece ginger), finely chop and reserve.

Peel and wash equal amount ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Peel and wash 2 large onion, finely chop 1 onion and reserve, Cube the other onion and reserve.

Remove the stem from 5 green chilies, finely chop or add it to a mortar and pestle and crush to form a coarse paste and reserve.

Wash 1 large capsicum, chop in half and remove the seeds, cube the capsicum and reserve.

Wash the boneless chicken well and add it to a mixer jar, pulse twice and form chicken mince and reserve.

Boil 2 tomatoes and grind to form a smooth paste.

Marinate:

To the chicken keema add ajinomoto, egg, chicken stock cube, finely chopped onion, finely chopped chilies or paste, 1 tbsp finely chopped ginger and garlic. 

combine all the ingredients well in the chicken mince and cover, allow the chicken to marinate for 15 minutes.

Meatball:

Add salt to the chicken and mix well. 

In a pan add 2 tsp oil. Place a bowl of water to dip the fingers and form the meatballs.

Take small lime size portion chicken and form meatballs. Place the meat ball in the pan.

Place the pan on medium flame cover and cook for 5 minutes, place the flame on high and cook the chicken meat balls for 2 minutes on each side until the meatball turns light golden in color, reserve the chicken meatball in a bowl.

Manchurian sauce:

In a bowl add puree tomato, 3 tbsp corn flour, 1 tsp vinegar or lime juice,3 tbsp soya sauce, 1 tbsp chilly sauce, 1 tsp ginger and garlic paste, 1/4 tsp pepper powder, 1/4 tsp sugar, combine all the ingredients if required add 2 to 3 tbsp water and mix well.

Manchurian:

Heat a wok on medium flame with 2 tbsp sesame oil. 

Add 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 1 large onion cubed, 1 large capsicum cubed fry all the ingredients for 2 to 3 minutes.

Add the prepared manchurian sauce and stir well. Add 1/4 cup water and allow the veggies to boil in the sauce for 2 minutes.

Add cooked meat balls to the sauce, stir cover and cook the meatballs for 5 minutes.

Add 1/4 tsp white pepper powder, 1/4 tsp black pepper powder, 1 tsp vinegar, 1 tsp salt stir the sauce well and allow it to boil for 2 more minutes.

Remove the Manchurian from flame, garnish with finely chopped coriander and serve...Enjoy!