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.
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!
I 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