How to Make Chicken Manchurian Gravy (Traditional & Healthy Version)
Chicken Manchurian Gravy is a beloved Indo-Chinese dish that has found its place in Indian homes and restaurants alike. It features succulent chicken balls cooked in a tangy, spicy, and umami-rich gravy, harmoniously blending Indian spices with Chinese sauces. This fusion recipe originated in Kolkata’s Chinatown and quickly became a staple during festive occasions and family get-togethers. The Manchurian style is now enjoyed across India, especially in metropolitan cities where Indo-Chinese cuisine is celebrated for its bold flavors. This healthy Chicken Manchurian Gravy recipe is perfect for those who crave delicious, restaurant-style food but also want to keep their calorie intake in check. By using minimal oil, lean chicken breast (murgh), and plenty of vegetables, this version ensures a lighter yet flavor-packed meal. The perfect balance of ginger, garlic, and green chillies, combined with soya sauce and a touch of homemade atta slurry, gives this dish its authentic taste. Serve it with steamed rice or atta noodles for a wholesome lunch that's both satisfying and nutritious.
Ingredients
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine minced chicken, half the chopped onions, grated carrot, green chillies, ginger-garlic paste, atta, a pinch of salt, and black pepper. Mix thoroughly to make a sticky dough.
Step 2 · Shape the mixture into small balls (about 1 inch each)
Shape the mixture into small balls (about 1 inch each). Heat half the oil in a non-stick kadhai or tawa and shallow fry the chicken balls until golden brown on all sides. Remove and set aside.
Step 3 · In the same pan
In the same pan, add the remaining oil. Sauté the rest of the onions, capsicum, and any leftover carrot on a medium flame until slightly soft.
Step 4 · Add soya sauce
Add soya sauce, tomato ketchup, and a little water. Stir to combine and bring to a gentle simmer.
Step 5 · Mix 1 tablespoon atta with 3 tablespoons water to make a slurry
Mix 1 tablespoon atta with 3 tablespoons water to make a slurry. Slowly add this to the pan while stirring to thicken the gravy.
Step 6 · Add the fried chicken balls to the gravy
Add the fried chicken balls to the gravy. Cover and cook on low flame for 4-5 minutes so the flavors meld and chicken absorbs the sauce.
Step 7 · Garnish with spring onion greens and serve hot with steamed rice or...
Garnish with spring onion greens and serve hot with steamed rice or atta noodles.
Why this recipe is healthy
This recipe uses shallow frying instead of deep frying, reducing unnecessary fat. Whole wheat flour (atta) adds fiber and nutrients compared to refined flours. By increasing the proportion of vegetables and using lean chicken, the dish becomes nutrient-dense yet light, making it a balanced meal for weight management and general wellness. The healthy adaptation makes it perfect for lunch without the guilt.
A note on tradition
Chicken Manchurian Gravy is a signature Indo-Chinese dish, popular in Indian households, especially in urban areas. It is commonly served during festivals, parties, and special occasions such as Chinese New Year celebrations in Kolkata. This dish reflects India's love for fusion cuisine, where Chinese flavors have been adapted with Indian cooking techniques and local ingredients like atta and fresh veggies.