Kanthari Beef Curry (With Bone)

Description

Chicken Manchurian is a widely loved Indo-Chinese dish that originated in the kitchens of Indian Chinese restaurants, particularly in Tamil Nadu and Kolkata. Available in both dry and gravy versions, this dish combines crispy fried chicken with a bold mix of soy sauce, garlic, chili, and spring onions.

In the dry version, boneless chicken pieces are marinated in a mixture of cornflour, soy sauce, and ginger-garlic paste, then deep-fried and tossed with sautéed onions, bell peppers, green chilies, and a light coating of sauce—ideal as a starter. The gravy version includes a thicker, tangy-sweet sauce with added water or stock, making it perfect to pair with fried rice or noodles.

Chicken Manchurian has become a standard item on Indo-Chinese menus across South India and among global Indian communities in cities like Calgary, Mississauga, and Surrey, where fusion cuisine continues to evolve.