Crispy Maggi Chicken Manchurian | How to make Maggi Chicken Manchurian | Maggi Manchurian Recipe

chicken

🥗Healthier: tofu

💰Cheaper: paneer

Tofu provides a plant-based option, while paneer is more affordable in some regions.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is often less expensive.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor with less sugar, while hot sauce is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent, while potato starch is often less expensive.

Take 150 grams of chicken and add 2.5 cups of water.

Add the Maggi tastemaker to the chicken and mix lightly.

Cover and cook for about 10 minutes until the chicken is soft.

Remove the lid and chop the cooked chicken finely, then set aside.

In the same water, add 2 slabs of Maggi noodles and increase the flame to high.

Cook the noodles for about 2-3 minutes until they are done and the water is absorbed.

Turn off the flame and let the noodles cool down.

Once cooled, add the noodles to the bowl with the chopped chicken.

Add 1/4 cup chopped green onions, 1 medium chopped onion, 2 tablespoons cornflour, 1 tablespoon chopped green chili, and 2 tablespoons Schezwan sauce.

If you don't want to use Schezwan sauce, you can replace it with 1 tablespoon red chili powder.

Add a little salt and mix all the ingredients well.

Form the mixture into balls of desired size and set aside.

Crush another slab of Maggi noodles finely, either by hand or using a rolling pin.

Coat the prepared Manchurian balls in the crushed noodles evenly.

Heat oil on medium flame for deep frying the balls.

Once the oil is hot, increase the flame and fry the Manchurian balls for 3-4 minutes until they are golden brown.

Remove the fried balls and set them aside.

To make the Manchurian gravy, take a mixer and add 2 tablespoons tomato sauce, 1 tablespoon red chili sauce, 1 tablespoon Schezwan sauce, 1 tablespoon white vinegar, 1 tablespoon soy sauce, and 1 cup water. Blend until mixed.

In a frying pan, add 1/4 cup oil and 2 tablespoons chopped ginger and garlic, along with 3-4 chopped bell peppers and 1 medium chopped onion.

Sauté for about 1.5 minutes until the onions and bell peppers are soft, then add a little salt and red chili powder.

Mix for half a minute and then add the blended mixture from the mixer.

Once it starts to boil, add the fried Manchurian balls and chopped green onions.

Mix gently on medium flame and turn off the flame to keep the balls crispy.

Serve the Manchurian as a snack or with paratha, roti, or fried rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens