Chicken Manchurian tastes different when prepared with pineapple. Pineapple is preferable because it makes the Manchurian much more appealing and the taste of manchurian increases many folds. It also acts as a sweetening agent so that the Manchurian is a little sweet in taste.
Vinegar is not preferred in this dish as there is a sour taste, but it can be added if you really want. This dish does not take a long time to be cooked. It only takes about half an hour to prepare this dish.
To cook Chicken Manchurian the marination is important. If the batter appears a little thick, then add a little cold water. Cold water provides consistency to the batter and makes it good enough for marinating. Coat all parts of the chicken with the batter and keep them for some time.
Next step includes heating the oil in a deep pan. After the oil is heated properly, add the marinated pieces of chicken slowly one by one. A high flame can boil the marinated chicken only from outside and the inner part can remain uncooked. So keep the flame slow. The chicken must be cooked until it turns into light in the brown color. This is a hint that the chicken cooked properly.
Apart from providing taste, garlic also provides flavor, making the bowl truly tempting. Next step includes the pineapple pieces in the pan, followed by the chili garlic sauce, the tomato ketchup, and the tomato paste. All should be mixed properly in the pan, making a homogeneous mixture. This should be properly cooked on the medium flame for two or three minutes.
250 gm boneless chicken
1 cup spring onions
1 tbsp chopped garlic
1 tbsp chopped ginger
1 green chili
2 tsp soya sauce
1 tbsp chili sauce
2 tsp vinegar
1 tbsp corn flour
1 tsp sugar
2 tbsp tomato sauce
1 tsp red chili powder
2 tbsp oil
1 tsp pepper powder
1 tbsp all purpose flour
Water as required
Salt to taste
Marinate chicken with pepper, egg, flour, and salt for 1 hour.
Heat oil in a vessel, make small balls of the marinated chicken and drop into the hot oil. Cook on medium flame and deep fry to a golden brown shade. Drain with a spoon and place on absorbent paper. Keep aside.
Heat vessel, add oil, chopped garlic and saute on high flame for 1 minute. Add the chopped ginger and green chili and saute for 1 minute. Add the spring onion and saute for 3 minutes.
Add sugar, soya sauce, tomato ketchup, chili sauce, and vinegar. Combine well and cook for 2 minutes. Add water and cook for 1 minutes. Add the deep fried chicken balls and cook for 5 minutes. Adjust salt.
Add the cornflour and cook for 5 minutes. Garnish with more spring onions.
Serve hot as a starter or appetizer or over fried rice.