Tag: Chicken Manchurian Dry is a beloved dish in Indo-Chinese cuisine, known for its flavorful and aromatic blend of spices, vegetables, and chicken. This dish is characterized by its tender chicken pieces coated in a spicy, tangy sauce, often garnished with spring onions and served as a popular appetizer or side dish. The “dry” version refers to the dish having less sauce compared to its gravy counterpart, making it easier to enjoy as a finger food or starter. Origins of Chicken Manchurian: Chicken Manchurian is part of the Indo-Chinese culinary tradition, which merges Chinese cooking techniques and ingredients with Indian spices and flavors. The dish is believed to have been created by Chinese immigrants in India, adapting traditional Chinese recipes to suit Indian palates. Manchurian dishes have become synonymous with Indian Chinese cuisine, showcasing a fusion that appeals to a wide range of taste preferences. Characteristics of Chicken Manchurian Dry: Flavor Profile: Chicken Manchurian is known for its balance of flavors, including a savory base from soy sauce, a hint of sweetness, and a kick of spice from green chilies and ginger-garlic paste. Texture: The chicken is typically marinated, battered, and fried until crispy, creating a delightful contrast between the crispy exterior and tender, juicy interior. Vegetables: The dish often includes bell peppers, onions, and green chilies, which add texture, crunch, and additional flavors. Garnish: It’s usually garnished with fresh spring onions or cilantro, enhancing the dish's visual appeal and freshness. Key Ingredients: Chicken: Boneless chicken, typically cut into bite-sized pieces, is the star of this dish. Chicken thighs or breasts can be used, with thighs offering a juicier texture. Marinade: The chicken is often marinated in a mixture of: Soy Sauce: For umami and saltiness. Ginger-Garlic Paste: Provides aromatic flavors. Cornflour: Helps create a crispy coating when fried. Chili Sauce: Sometimes added for an extra kick.