Airfried Chicken Manchurian


 Made from authentic Chinese flavours, this dish is a must-try! Chicken Manchurian is a dish liked by all age groups as a starter dish at parties. Fried chicken balls cooked in a spicy sauce batter and served with Fried Rice steamed rice or Veg or Chicken noodles.

A traditional indo Chinese dish that can be made at home by some simple ingredients and method.

The creation of Chicken Manchurian is in fact credited to Nelson Wang of China Garden who introduced Manchurian to Mumbai in 1975. He started playing around with quintessential Indian ingredients like garlic, ginger, chilli and just added a splash of soya sauce instead of garam masala – and voila.

Now there are many variations made with  you can check my Gobhi Manchurian and Deep Fried chicken Manchurian

Instead of deep-frying chicken balls in this recipe, I am sharing Air fried chicken balls recipe which will simmer in delectable gravy. And using Coconut Secret Coconut Aminos instead of soy sauce in gravy.

Ingredients

Minced chicken 1 lbs /500 gm

2 tbsp all purpose flour

1 tbsp refined oil or Canola oil

1 carrot, grated

1/2 red bell pepper chopped

1/2 cup shredded cabbage

1/4 tsp minced garlic or garlic powder

Salt to taste

for Gravy

1 tbsp Chilli oil /any cooking oil

1 medium onion Sliced

1-2 chopped green chilli

1/4 cup mixed veggies (carrot/cabbage /red bell pepper)

1/2 to 1 cup chicken stock or Water

2 tbsp water

1 tbsp corn flour

1 tbsp Vinegar

1 tbsp light soya sauce or Coconut Aminos

1 tbsp chilli garlic sauce

1tbsp Tomato ketchup (optional)

salt to taste

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Method

Preheat your airfryer on 360 F or select menu for chicken/poultry.

Meanwhile, Take a bowl and add minced chicken, chopped veggies, minced garlic or garlic powder, all-purpose flour, seasoned with salt (be careful while adding salt as we will add in Gravy too.)Mix all these ingredients properly and prepare a batter. brush your air fryer with oil, before keeping chicken balls to cook.

Apply oil on airfryer basket or use spray oil for cooking it will prevent from sticking uncooked chicken balls.

Next, apply oil on your palm to make chicken balls or with a help of spoon Scoop and make a shape. Place the ball one by one. Make the sure gap between balls so it cooked evenly.

Let it cook for 10-15 min or till its fully cooked, merely turn in between for even color and crunchiness. Just apply little bit oil to balls with brush or spray it(Optional)

Cooked entire chicken mixture in a similar manner.Remove to a plate and keep it aside.

Heat oil in a pan to prepare gravy for Manchurian. I am using chili oil you can take any oil of your choice.

Add sliced onion and green chilies and saute it.

Add veggies and cook it .

Add chilli garlic sauce ,coconut aminos or Soy sauce and then add chicken stock or water and boil it .

Add Chicken balls in boiling gravy and slowly cornflour & water Slurry to thicken gravy and once it starts thickening as per your preference add vinegar,salt to taste and check seasoning then shut off the flame.

Serve it hot With Steamed Rice/Noodles or Fried Rice.

Notes:- Adding veggies to chicken minced is completely optional.

Quantity of Sauce depends on individual preferences (Add green chilli sauce or red chilli sauce or skip it)

Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.

Always break one cooked ball and check as it’s completely cooked from inside

Don’t imbibe or eat half cooked or uncooked its not at all healthy.

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Aloo Gosht (Mutton and potato Curry)


Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht, meaning “meat” or “flesh”, especially that of a goat.

Aloo Gosht (mutton & potato curry) is a spicy meat gravy that has potatoes cooked with lamb or Goat meat in a thick stew. Different parts of India prepare this dish in different ways.

Today I am sharing my own recipe for Aloo Gosht using a pressure cooker and you can check my other non-veg curry Recipes.and at the end do check important notes.

Mutton Curry

Mutton Biryani

ingredients

1 kg mutton(goat meat )

5 tbsp Mustard oil/any cooking oil

2 onion finely chopped

2 tbsp ginger paste

2 tbsp garlic paste

1½ tsp Kashmiri red chilli powder

2 tbsp coriander powder

1 tbsp cumin powder

Whole garam masala

1 tsp black peppercorns

1 tsp Black Cumin Seeds

5-6 green cardamom,

2 sticks cinnamon

Few threads of mace

1-2 Dry Red Chillies

2 tsp Kashmiri red chilli powder

1 tsp Mutton Masala

2-3 Potatoes (Peeled and cut into large chunks )

A handful of cilantro /coriander leaves

Salt to taste

Water for Gravy

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method

Wash and clean mutton and keep aside. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add remaining oil and heat put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till raw smell goes away.

lower heat while adding dry spices powder to prevent it from burning and fry on medium heat till the oil comes up. Now add mutton and cilantro (you can add at the end but my family don’t like in Non-veg food so I always while cooking only)stir fry on a high flame for 2 minutes. Pour in hot water and add salt. Put the lid and cook for 5-6 whistles and turn off the heat and let it release pressure on its own.once pressure release naturally.open the lid carefully as the gravy will be very hot and 

Check mutton, using a fork or spoon does it cook properly and mutton is very tender .add more water if necessary. You can make this as thick or thin as you like (we prefer it a little thicker Check seasoning, adding more salt if necessary.and at last add fry potatoes and cook until the potatoes are very soft but not falling apart. 

Serve it with white steamed rice /roti /paratha or naan Along with Green salad or PIckled onion.

Notes:-

pressure cook this mixture for about 5-6 whistles on high flame depending on your meat quality.

for open pot wait for the mixture to come to a boil, cover the lid, and let it cook for about 45 minutes or so, depending on your meat goat takes longer than lamb.

This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavours the best quality mutton. The mutton pieces should be pink in colour and with bones. Try to use meat from the hind leg of the goat. They are the best to make curries.

You can make the gravy soupy by adding more water to it but my family prefer thick gravy only. You can use a tbsp Badshah brand Nawabi Mutton Masala or( you can skip )in the recipe too for a delicious flavour

If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.

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INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Chana Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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Zafrani Murgh Korma


Its a creamy chicken curry with a delectable nutty taste. The addition of saffron gives this dish a lovely colour and aroma.

Korma is a popular technique of braising meat with yogurt, cream, and mixture of spices, combined with yogurt kept below curdling temperature and carefully added with meat juices.

It is cooked slowly on a low flame for a longer period to attain various flavours of the spices.

It  is primarily prepared with cashew nuts,  onion paste , ghee and yogurt and saffron.

do check my  other korma recipe Safed Murg Korma

3 tbsp clarified Butter (Ghee)

3 tbsp Vegetable oil

2 Onion

1 kg Chicken Curry cut

5-6 green cardamom

1” Cinnamon stick

4-5 cloves

Red Chilli powder 1 -2 tsp

10-15 Saffron strands  (Soaked)

1/4 cup Fresh cream 

1 tsp screw pine Essence (optional )

for Korma Paste

1/4 Cashew Nut (Soaked ) 

1 inch Ginger 

5-6 cloves Garlic

1 /4 cup Yogurt + 2tbsp 

Salt to taste

1tsp Caraway Seeds (shahi jeera) 

water or milk (as required consistency)

Method

Marinate Chicken with 2 tbsp of yogurt ,Red chilli powder and salt .
Heat ghee and vegetable oil in a pan.Add onion and Fry till it becomes golden in color .Remove and keep aside .

Add chicken and fry on high heat for 3-4 minutes or till it half done.

Make a Smooth paste of cashew nuts, fried onion ginger , garlic and caraway seeds with yogurt with water (initially don’t add water add later while grinding) .

add dry spices in chicken (green cardamom ,Cloves , Cinnamon stick  & Bay leaf )

add paste it in the pan.Fry for 3-4 minutes.

Add water and cover the pan and cook the chicken until it’s done.

Add soaked saffron ,fresh cream and cook for 2 minute .turn off heat .
at last add Screw pine essence for aroma.

Serve with Naan/Roti /paratha.

Tips :Adjust quantity of salt as we added during marination.

Instead of  cashewnut one can use Almond (Soaked & peeled)

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