Chicken Manchurian Dry
Lunch • India
How to Make Chicken Manchurian Dry (Traditional & Healthy Version)
Chicken Manchurian Dry is a beloved Indo-Chinese dish that seamlessly blends Indian spices with the tangy flavors of Chinese cuisine, creating a unique fusion popular across India. Originating in Kolkata's Chinatown, this dish has become a staple in Indian lunch menus, especially during festive gatherings and celebrations. The recipe features succulent chicken pieces coated in a light besan (gram flour) batter, tossed in a vibrant sauce of garlic, ginger, and green chillies. This dry version is perfect for those who prefer a less saucy, crispier bite, making it ideal for both lunch and as a party starter. The taste is a harmonious balance of spicy, tangy, and umami, with aromatic notes from freshly chopped coriander (dhaniya) and spring onions. Chicken Manchurian Dry is often served during festivals like Diwali and Holi, enjoyed with friends and family. With health-conscious tweaks, this recipe retains authentic flavors while reducing calories and fat, making it suitable for calorie trackers and fitness enthusiasts.
Ingredients(for 1 medium plate (approx. 200g cooked chicken pieces))
- 250g Boneless chicken breast (murgh)
- 2 tbsp Besan (gram flour) (for batter)
- 1 tbsp Corn flour (makka atta)
- 1 Egg white (optional for binding) - optional
- 1 tbsp Ginger-garlic paste (adrak-lehsun paste)
- 2 Green chillies (hari mirch, finely chopped)
- 1 small Onion (pyaz, finely chopped)
- 1/2 Capsicum (shimla mirch, diced)
- 1 tsp Soy sauce (low sodium)
- 1 tbsp Tomato ketchup (for tanginess)
- 1/2 tsp Black pepper powder (kali mirch)
- to taste Salt (namak)
- 1 tbsp Oil (preferably mustard or olive oil)
- 2 Spring onions (hare pyaz, for garnish)
- 1 tbsp Coriander leaves (dhaniya, chopped)
Instructions
- 1
Cut boneless chicken breast into bite-sized pieces. Pat dry.
3 minutes
Ensure chicken pieces are uniform for even cooking.
- 2
In a bowl, mix besan, corn flour, egg white (optional), salt, and black pepper. Add chicken and coat evenly.
5 minutes
Besan gives a crisp texture with fewer calories than refined flour.
- 3
Heat 1/2 tbsp oil in a tawa or non-stick pan. Shallow fry chicken pieces till golden and cooked through. Transfer to a plate.
7 minutes
Shallow frying reduces fat compared to deep frying.
- 4
In the remaining oil, sauté ginger-garlic paste, green chillies, onions, and capsicum till fragrant.
3 minutes
Keep flame medium to retain crunch in vegetables.
Why This Dish is Healthy
This recipe is designed for health-conscious individuals, using lean protein, minimal oil, and nutrient-dense vegetables. Besan batter offers fiber and reduces calorie load, while avoiding deep frying prevents excess fat intake. Low sodium sauces and fresh herbs further enhance nutritional value. Perfect for calorie tracking and balanced diets.
Chicken Manchurian Dry is rich in protein due to lean chicken breast, making it a muscle-friendly meal. Using besan instead of maida lowers the glycemic index and increases fiber. Capsicum and onions add vitamins A and C, while coriander offers antioxidants. Shallow frying in minimal oil keeps calories in check. This dish is also low in saturated fat and can be made gluten-free by omitting corn flour.
Pro Tips
- 💡Tip 1: Use fresh besan for best flavor and crispiness.
- 💡Tip 2: Shallow fry in batches to avoid overcrowding the pan.
- 💡Tip 3: Adjust green chillies to match your spice tolerance.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa for best texture. Do not freeze, as chicken may lose crispness.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
