Chicken Manchurian

Ingredients 

• Chicken - 1/2 kg(Boneless
• preferably breast meat)
• Cornflour
  Cornflour (English) / Chola Maavu / Makka Cholam (tamil) / Cholapodi (malayalam) / Mokkajonnalu Pindi (telugu) / Musukinajolada Hittu (kannada) / Makai Ka Atta (hindi) / Bhoottar Maida (Bengali) / Makai No Lot (Gujarati) / Makai Chi Peet (Marathi) / Makka Atta / Makaa Chunaa / Makaa Gunda (Oriya) / Makai Ka Atta (Punjabi) /
  
  for more details, click the name of the ingredient
   - 150 gm 
• Red chilly powder - 2 tbsp
• Turmericpowder
  Turmeric Powder (English) / Manjalpodi (tamil) / Manjalpodi (malayalam) / Pasupu (telugu) / Arashina / Harasina Pudi (kannada) / Haldi / Hardhar (hindi) / Halood (Bengali) / Hardhar / Haldi (Gujarati) / Haladpito (Konkani) / Halad / Halede (Marathi) / Haladi Gunda (Oriya) / Haldar / Haldi (Punjabi) / Lader (Kashmiri) / Haladi (Urudu) / 
  
  for more details, click the name of the ingredient
   - 1/2 tbsp
• Corianderpowder
  Coriander Powder (English) / Mallipodi (tamil) / Mallipodi (malayalam) / Dhaniyalu (telugu) / Kottambari Beeja / Haveeja (kannada) / Dhania / Dhana (hindi) / Dhonay / Dhaniya (Bengali) / Dhana / Dhaniya / Kothmiri / Libdhaba (Gujarati) / Kottambari / Konpir (Konkani) / Dhane / Kothimir (Marathi) / Dhaniya (Oriya) / Dhaniya (Punjabi) / Kothemberi (Tulu) / Deaniwal / Kothambalari (Kashmiri) / 
  
  for more details, click the name of the ingredient
   - 2 tbsp
• Onion
  Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) / 
  
  for more details, click the name of the ingredient
   (medium) - 3 nos
• (finely chopped)
• Greenchillies
  Green Chillies (English) / Pachchii Milagai (tamil) / Pachamulagu (malayalam) / Patchimirapa / Pachchi Mirapakayalu (telugu) / Hasi Menasinakai (kannada) / Hara Mircha / Hari Mirch (hindi) / Kancha Lanka / Maricha (Bengali) / Marcha (Gujarati) / Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang (Konkani) / Pachchai Milagai (Marathi) / Lila Marcha (Oriya) / Mirchan (Punjabi) / 
  
  for more details, click the name of the ingredient
   (split) - 4 nos
• Garlic paste - 1 tsp
• Ginger paste - 1 tsp
• Capsicum - 1 - 2 nos(cut into cubes)
• Black pepper(crushed) - 1 tsp
• Olive oil
• Soya Sauce(Black) - 2-3 tsp
• Salt - As reqd
• • 
    Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
    
    for more details, click the name of the ingredient

Directions
• 1)Cut the chicken into small sized pieces.
• 2)Mix it well with chilly, turmeric and coriander powder and salt.
• 3)Add the corn flour and mix well with enough water.
• 4)Keep the mixture on the freezer for 1/2 hour.
• 5)Heat oil in a frying pan.
• 6)Add onions and fry, till it becomes light brown.
• 7)Add enough salt, green chillies, black pepper, ginger and garlic followed by capsicum and fry.
• 8)Add 2 tsp of soya sauce and keep on low flame.
• 9)Once the chicken mix is settled, fry the mix in oil, in a separate pan, until the chicken is cooked well.
• 10)Transfer the mix with the oil to the onion - soya mix and add extra sauce, if needed.
• 11)Keep on a low flame and cook for 10 minutes.
• 12)Add coriander leaves to Chicken Manchurian, just before switching off.
• 13)Decorate Chicken Manchurian with extra coriander leaves, once the dish is transferred to the serving bowl.
• Tips -Serve Chicken Manchurian hot with chapattis, A pinch of ajinomotto into Chicken Manchurian would be nice too.