1. Boneless chicken keema : 300 gm
2. Ginger paste : 1 tsp
3. Green chilli paste : 1 tsp
4. Black pepper powder : 1/2 tsp
5. Salt : According to taste
6. Dark soya sauce : 1 tsp
7. Cornflour : 2 tsp
8. Lemon juice : Few drops
9. Egg : 1 nos
10. Spring onion : Few
Mix them well. Keep aside for half an hour. Make small balls for Manchurian.
11. Refined oil : Adequate amount
Fry all balls with medium flame for 3 to 4 minutes. Make a sauce a small bowl:
12. Tomato sauce : 3 tbsp
13. Dark sauce :1 tbsp
14. Vinegar : 1 tbsp
Mix them well. Now in a kadai take little refined oil and add:
15. Finely chopped garlic : 1 tbsp
16. Finely chopped ginger : 1 tbsp
Fry them for 1 and 1/2 minutes and add
17. White portion of spring onion : 2 tbsp. Add sauce. Mix them well for 2 minutes with low flame.
18. Black pepper powder : 1/2 tsp
19. Kasmiri red chilli powder : 1 tsp
Now add the manchurian balls, mix it well.
18. Corn flour : 2 tsp and mix with water. Add it with machurian balls slowly. Mix continuously. At last add spring onion. Enjoy.