Chicken Manchurian

There is something magical about a home cooked meal--it has the power to heal everything.  During my years of undergrad, the one thing that I truly looked forward to was coming home and having a home cooked meal, while watching Gossip Girl.  As I opened the garage door, the aroma of chicken manchurian used to seep through the doors.  The first time I learned how to make this dish, I put in loads of black pepper.  It was definitely not edible, but the thought of my dad’s words, Mazaika hai, which means, “it’s delicious” gave me hope that I’ll soon perfect this recipe.  He always boosted my confidence, which made cooking such a gratifying activity for me. This dish is special, because it’s my father’s recipe, and something he originated himself, as he tasted his way to figure out of all the ingredients necessary to result in deliciousness.  Although there are many variations of Chicken Manchurian, I personally find this one is the best and light on the stomach. This specific recipe was definitely Love at First Bite. 

*Feeds 3-4 People 

1 Pound Boneless Chicken Breast cut in Cubes 

¼ Cup Soya Sauce (Low Sodium)

¼ Cup Water 

3 Red Dry Chili Peppers OR 2 Dry Guajillo Chile Peppers for less spice (I usually use Guajillo Chile Peppers)

3/4 Tsp Salt (Morton Salt)

¾ Tsp Black Pepper 

2 Tbsp Flour (Whole Wheat Organic)

1 Egg (Optional, I prefer mine without egg) 

1/3 cup oil for frying (I prefer not to deep fry) 

4 Curry Leaves

5 Cloves Garlic 

1.5 Inch Piece of Ginger Peeled

Organic/Conventional Cilantro 

1. Add ¾ tsp Salt and ¾ tsp Black Pepper and 2 tbsp Flour to 1 Pound Boneless Chicken Pieces and 1 Egg (Optional). Note* If Adding 1 Egg, Increase the Amount of Flour by 1 TBS.
2. Mix Together Nicely. Set Aside for 20-30 min 
3. While the chicken is Marinating, Cut 5 cloves Garlic and 1.5 Inch Piece of Ginger. Put it in the Blender. Add ¼ Cup water and ¼ Cup Soya Sauce and 3 Red Dry Chili Peppers.Blend Together. 
4. After about 20 min, heat 1/3 Cup oil in a Large Frying Pan over medium high heat. You can add a piece of garlic to add some fragrance to the oil.  Wait for about 1 minute to heat the oil. Note* If you added an egg to the chicken, increase the amount of oil to 1/2 Cup. 
5. Add the chicken. Wait 2 minutes and then flip over. Colour should be a light brown. 
6. Once chicken is a light brown color, add the blender mix to the chicken. Add cilantro (How much ever you prefer to add. I usually prefer more cilantro so I use half a bunch of organic cilantro) Mix Together and Cover on Medium Heat. This will make the chicken soft from the inside. I usually do this for about 10-15 Min. 
7. Add 4 Curry Leaves and you are READY TO EAT! 

* This Dish is best served with White Basmati Rice or Fried Rice. ENJOY