Chicken Manchurian


1) Online purchase available only for household customers.
2) Distributors and Retailers can contact 9247247228 for their requirement.
3) Minimum 24 boxes purchase of products and quantity of the customer’s choice or in multiples of 24 boxes.
4) Only product cost will be charged (MRP)
5) Goods will be sent by courier service at company’s cost.
6) Goods will be shipped on the day of confirmed receipt of payment.
7) There is No Cash on Delivery option.
8) Online orders can be placed only for destinations within India.
9) Returns: Goods once purchased will not be returned or exchanged.
10) The shipped goods may reach the destination within 2 to 4 working days


VERY IMPORTANT: No need to add Salt, Red chilli, Ginger or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 5 persons. Follow instructions given below as it is for best results.

Ingredients Required for 5 persons

Skinless, Chicken with bone, cut into 30 Pcs. 1 Kg.   / 2.2 lb
OR Chicken, boneless, skinless, cut into very small pieces 1/2 kg / 1.1 lb
Egg 1
Green chilies diced finely 10
Cooking oil Enough for deep frying Chicken
Garlic cloves – Very finely diced/shredded 1 Big Flower / 40 Gms
Onion – Diced very finely 1 Medium / 60 Gms
Cilantro/Kothmir/Hara Dhanya – Diced finely 1 Small bunch / 10 twigs
Mint leaves/Pudina – Diced finely 1 Small bunch / 10 twigs
Ustad Banne Nawab’s Hyderabadi Chicken Manchurian Masala 1 Packet


  1. In a bowl mix chicken thoroughly with 1 tablespoon/15 ml water, entire masala of pouch # 1, One whole egg and marinate for one hour.
  2. In a kadai (wok), heat enough oil for deep frying chicken.
  3. Put marinated chicken pieces one by one into the heated oil and on high flame, deep fry till the chicken starts changing colour. This process takes between 3 to 5 minutes only, because if fried more than that, the pieces will get stiff. Remove and allow pieces to cool down.
  4. Mix and Whip thoroughly ingredients of pouch # 2 in 250 ml / One glass of water into a watery paste and keep aside.
  5. Transfer oil left over after frying chicken into a bowl leaving only 4 tablespoons/60 ml in the kadai (wok) and heat it.
  6. Add very finely diced onion, green chilies and shredded / finely diced garlic and fry for 1 to 2 minutes.
  7. Add Masala paste of pouch No 2 and let it come to a boil (About 30 seconds only, not more than that).
  8. Add entire chicken, finely diced Cilantro/Kothmir/Hara dhanya and Mint leaves/Pudina, mix thoroughly and stir fry vigorously and continuously for about 2 to 3 minutes, reduce flame to low cover the wok and cook  till water is completely absorbed and chicken is tender. Remove and serve hot.

Additional information

Weight 120 g

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