Chicken Manchurian

It is believed that Chicken Manchurian is a Chinese dish originated from the modern Indian Chinese cuisine.This cuisine is originated from the Chinese of Calcutta. The Indian Chinese cuisine is said to have been developed by the small Chinese community who has lived in Calcutta for over a century.Most of the people of this community are of Hakka origin.This is why, the dishes of Indian cuisine are resemblance to the traditional Chinese Cuisine.  

Ingredients- 1. boneless chicken- 1/2 kg
                      2. onion (chopped)- 3 ps
                      3. capsicum (diced)- 1 ps
                      4. tomato puree- 1 cp
                      5. green chili- 4 ps (chopped)
                      6. red chili powder- 1 and 1/2 tbsp (required)
                      7. corn flour-  1 tbsp
                      8. rice flour- 2 tbsp
                      9. all purpose flour- 2 tbsp
                    10. gram flour- 2 tbsp
                    11. soy sauce- 2 tbsp
                    12. ginger paste- 1 tbsp
                    13. garlic paste- 1 tsp
                    14. salt-  required
                    15. oil- for fry
                    16. water- required
                    17. green onion- 2 tbsp

Method-  At first cut the chicken into small pieces. Then mix corn flour, rice flour, gram flour, ginger and garlic paste, red chili powder and salt with the chicken pieces. Keep the marinated meat in the freezer for 10 minutes. Take a pan and give some oil to fry the chicken pieces. Fry them until brown in color. Keep them aside. Now give onion in the same pan and stir fry until tender. Add capsicum and green chili. Stir fry and wait 4/5 minutes. Then add tomato puree, some red chili powder and salt. Stir the mixture in a medium flame. After 4/5 minutes add soy sauce. Mix corn flour in a cup of lukewarm water and pour  in the pan. If needed add some water because for this cooking a light thickness  is needed. Cook it for 2/3 minutes. Then add the fried chickens in the gravy. Mix them properly . Cover and simmer the pan for 5 minutes. Serve hot with some green onions.