Chicken Manchurian with Noodles
Lunch • India
How to Make Chicken Manchurian with Noodles (Traditional & Healthy Version)
Chicken Manchurian with Noodles is an iconic Indo-Chinese fusion dish beloved across India, especially in metropolitan cities and during festive occasions like New Year parties. This dish features succulent, lightly pan-seared chicken balls simmered in a tangy, mildly spicy Manchurian gravy, served over stir-fried wheat noodles. The combination of aromatic ginger, garlic, spring onions, and soy sauce creates a symphony of flavors, making it a favorite in Indian homes and dhabas alike. The popularity of Chicken Manchurian with Noodles has soared in India, thanks to its adaptability and bold taste. It offers a perfect balance of protein and carbs, making it a wholesome lunch option for families and friends. The dish is often enjoyed during celebrations, school gatherings, and festive get-togethers, reflecting the evolving palate of Indian cuisine. By preparing this in a health-conscious way, you can relish the authentic taste while keeping calories in check. It’s a perfect representation of the Indo-Chinese trend that has become an integral part of modern Indian culinary culture.
Ingredients(for 1 medium bowl noodles + 4-5 Manchurian balls)
- 200 grams Boneless chicken breast (finely minced)
- 100 grams Whole wheat noodles (atta noodles)
- 1 small Onion (finely chopped)
- 2 stalks Spring onions (chopped, also called hara pyaaz)
- 1 small Capsicum (finely diced, shimla mirch)
- 4 Garlic cloves (finely chopped, lahsun)
- 1 inch Ginger (grated, adrak)
- 1 Green chili (finely chopped, hari mirch) - optional
- 2 tablespoons Soy sauce (low sodium)
- 2 tablespoons Cornflour (makka ka atta)
- 1/2 teaspoon Black pepper (kali mirch, freshly ground)
- to taste Salt
- 1 tablespoon Sesame oil or mustard oil (til ka tel or sarso ka tel)
- 1 teaspoon Vinegar (sirka)
Instructions
- 1
In a bowl, combine minced chicken, 1 tablespoon cornflour, half the garlic, ginger, a pinch of salt, and black pepper. Mix well and shape into small balls.
5 minutes
Wet your hands with water to shape smooth Manchurian balls.
- 2
Heat half the oil on a tawa or non-stick pan. Shallow fry the chicken balls until golden brown on all sides. Set aside.
8 minutes
Use minimal oil and cook on medium flame for even browning.
- 3
Boil atta noodles as per pack instructions. Drain and toss with a few drops of oil to prevent sticking.
5 minutes
Rinse noodles with cold water after boiling for perfect texture.
- 4
Heat remaining oil in a kadhai. Sauté onion, remaining garlic, ginger, and green chili for 2 minutes. Add capsicum and cook until slightly tender.
3 minutes
Keep vegetables crunchy for authentic texture.
Why This Dish is Healthy
By opting for whole wheat noodles, shallow frying instead of deep frying, and using lean chicken, this recipe significantly reduces unwanted calories and saturated fats. The inclusion of fresh vegetables adds vital micronutrients and fiber, aiding digestion and satiety. The dish is high in protein, which helps with muscle repair and weight management, while the moderate carb content ensures sustained energy levels. This healthy adaptation allows you to enjoy the classic Indo-Chinese flavors guilt-free.
This Chicken Manchurian with Noodles recipe is packed with lean protein from chicken breast, whole grains from atta noodles, and fiber-rich vegetables. Using minimal oil and lots of fresh garlic, ginger, and capsicum boosts antioxidant and vitamin intake. It contains essential B vitamins, iron, and selenium, supporting overall immunity and metabolism. The use of low-sodium soy sauce and moderate salt makes it suitable for heart health. Each serving delivers a balanced mix of protein, complex carbs, and healthy fats, making it a nourishing lunch option.
Pro Tips
- 💡Tip 1: Use finely minced chicken for soft, juicy Manchurian balls.
- 💡Tip 2: Add a pinch of sugar to balance the tangy flavors if desired.
- 💡Tip 3: Garnish with fresh coriander or hara dhania for extra freshness.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in the microwave, adding a splash of water to restore sauciness. Noodles are best consumed fresh to avoid sogginess.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 650.0 kcal |
