Chicken Manchurian

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If you’re a big fan of Indo Chinese Hakka style Chinese food, and who isn’t?, you’ve probably seen, heard or tasted Chicken Manchurian. Manchurian in all it’s avatars Chicken, Paneer, Cauliflower or Baby corn did not come from China at all. It was invented by Chef Nelson Wang from Mumbai, India in his restaurant China Garden in 1975.

 

Many Chinese immigrated to Calcutta in Bengal in the East many generations ago. They brought their wonderful cuisine and adapted it to the Indian palate. Indian are food lovers and they embraced this noveau cuisine with a passion. From the east this spread all over India and is especially popular in the large cities, Mumbai formerly known as Bombay being one of them. I’m from Bombay and lived there during my college days eating up all these amazing inventions.

 

The original restaurant China Garden still stands today. The dish named Chicken Manchurian was so popular that chefs and homecooks alike tried to replicate it. The recipe below is my version and I also make a dryer version with Cauliflower.

Chicken Manchurian

Ingredients

  • Marinade
  • 2 lbs (1 kg approx.) Chicken boneless cubes
  • 1 egg
  • 2 tbsps corn starch
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • 2 tbsps light Soya sauce
  • Pepper
  • Gravy
  • 5 sliced Spring onions bulbs
  • 1 tbsps each Grated Ginger & Garlic
  • 1 tsp minced green Chilli
  • ½ minced red Chilli(optional)
  • 1 cup ketchup
  • 1 cup Chilli Garlic paste or Sambal Oelek
  • 2 tbsps soya or to taste
  • 2.5 cups Chicken stock
  • Salt if needed & pepper
  • 1 tsp Cornstarch slurry
  • ¼ cup sliced Onion or Shallots
  • ¼ cup green peppers
  • Add 1 – 2 tsps Coriander or Cilantro stems

Instructions

  1. Prepare all your ingredients
  2. Marinate the chicken with the ginger & garlic, green chillies, egg, soya, cornstarch and pepper
  3. Deepfry in hot oil
  4. Add some oil to a wok and saute the spring onions, followed by the ginger and garlic, green and red chillies
  5. Add the ketchup and chilli garlic sauce and mix
  6. Add soya sauce
  7. Add the stock and cornstarch to thicken
  8. Add the Chicken
  9. Garnish with raw onion and green peppers
https://kravingsfoodadventures.com/chicken-manchurian/

 

Chicken Korma – Tender chicken in a creamy gravy

Watch my step-by-step video

ChickenKormaCashewnut_Notext

When it comes to a Korma recipe, there are so many variations from the use of yogurt, cream, nut pastes and coconut cream. Some gravies are dark and earthy and others are light and creamy. This recipe uses cashew nut paste that makes this gravy creamy and luxurious. If you love Indian food sans the spice, this recipe is perfect for you!

Chicken Korma – Tender chicken in a creamy gravy

Ingredients

  • 1 full chicken cut in pieces approx 2 lbs (Watch how to cut a chicken video)
  • 1 tsp chilli powder
  • 1/2 tsp turmeric
  • Juice of half a lemon
  • 2 tbsps ginger and garlic paste
  • Salt and white pepper powder
  • 1/2 cup raw unsalted cashew nuts
  • 1 tsp white poppy seeds
  • 1 tsp white melon seeds
  • 1/2 cup stirred yogurt
  • 2 tbsps ghee
  • 2 green chillies slit in half
  • 3 cardamoms
  • 6 cloves
  • 2 bay leaves
  • 1 tsp each chilli, cumin, garam masala, white pepper
  • 1/2 tsp turmeric
  • 1/2 – 1 cup heavy cream
  • Salt
  • White pepper

Instructions

  1. Soak the cashewnuts, poppy and melon seeds for half and hour
  2. Marinate the chicken with lemon juice, 1 tsp chilli powder, 1/2 tsp turmeric, salt and pepper for 30 mins to overnight
  3. Grind the seeds to a smooth paste
  4. In a pan, heat 2 tbsps of ghee and saute 2 slit green chillies, 3 cardamoms, 6 cloves and 2 bay leaves
  5. Add the nut paste and stir quickly so it doesn't burn
  6. Add the yogurt
  7. Strain the paste and discard all the whole spices
  8. In another saute pan, lightly brown the chicken
  9. Add the nut paste.
  10. Add the rest of the powdered spices
  11. Cook for 30 to 40 mins, adding water as required and stirring frequently
  12. Finish with heavy or whipping cream
https://kravingsfoodadventures.com/chicken-korma-tender-chicken-in-a-creamy-gravy/

Pahadi kebab

View my step by step video

PahadiKebabs_HNTI am so excited to bring you this recipe today. Pahadi kebabs are delicious nuggets of chicken marinated in mint, coriander, garlic and ginger and tenderized with hung yogurt.

This is skewered and barbecued to delicious perfection. I first tried this in India when my dad ordered some Indian takeout from a local kebab place and I was hooked. As soon as I got back I had to try to recreate it and I’m happy to report that I got it all figured out. Although this kebab looks very similar to a hare kebab or a hariyali kebab, it does have a distinct taste that sets it apart.

I’m using hung yogurt in this recipe, this just means that I’m going to remove all the water from the yogurt by placing a 1/4 cup in some cheese cloth and squeezing it.

I’m also using fresh mint which at this time of the year my garden is just bursting with the delicious herb. Let’s look at the ingredients

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Pahadi kebab

Ingredients

  • 2 oz each fresh Mint and Coriander
  • 1/2 cup yogurt, hung in a cheesecloth
  • 6 cloves Garlic
  • 3 tbsps chopped Ginger
  • 3 fresh green chillies
  • Juice of one Lime
  • 2 lbs boneless Chicken cubes
  • Oil

Instructions

  1. Set the yogurt in some cheesecloth and squeeze all the water out of it
  2. Grind together the Lime juice, Ginger, Garlic and Chillies, Salt & Pepper
  3. Add the green paste to the washed and cleaned Chicken
  4. Add the yogurt, mix and leave to marinate overnight
  5. Before skewering and cooking on the grill add some oil and more salt to taste
  6. After the Pahadi kebabs are cooked, sprinkle with some Garam Masala and serve
https://kravingsfoodadventures.com/pahadi-kebab/