How to Make Chicken Manchurian Dry (Traditional & Healthy Version)

Name: How to Make Chicken Manchurian Dry (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: fusion
Ingredients: 250g Boneless chicken breast (murgh); 2 tbsp Besan (gram flour) (for batter); 1 tbsp Corn flour (makka atta); 1 Egg white (optional for binding); 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)

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.

35 min total2 servingsMedium320 kcal / 100g

Ingredients

Step-by-step instructions

Step 1 · Cut boneless chicken breast into bite-sized pieces

Cut boneless chicken breast into bite-sized pieces. Pat dry.

Step 2 · In a bowl

In a bowl, mix besan, corn flour, egg white (optional), salt, and black pepper. Add chicken and coat evenly.

Step 3 · Heat 1/2 tbsp oil in a tawa or non-stick pan

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.

Step 4 · In the remaining oil

In the remaining oil, sauté ginger-garlic paste, green chillies, onions, and capsicum till fragrant.

Step 5 · Add soy sauce

Add soy sauce, tomato ketchup, salt, and a splash of water. Stir well.

2 min

Step 6 · Add fried chicken pieces

Add fried chicken pieces. Toss on high flame for 2 minutes till sauce coats chicken.

Step 7 · Garnish with chopped spring onions and coriander leaves

Garnish with chopped spring onions and coriander leaves. Serve hot.

Why this recipe 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.

A note on tradition

Chicken Manchurian Dry is a classic Indo-Chinese creation, especially popular in urban India and among young people. It is often served at weddings, birthday parties, and during festivals like Diwali and Holi, reflecting India’s love for fusion foods. Kolkata is credited as its birthplace, thanks to the Chinese community’s influence in Bengal, and it has since been adapted across North and South India with regional spice variations.

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