Old Hyderabad is littered with small bakeries that along with cakes and biscuits serve this mind blowingly spicy, yet yummy Chicken and Gobi “manchuri” (as they call it). I am sure they have nothing to do with real manchurian or the similar named region in China.
One of the places we used to visit was in Ameerpet close to Jayadurga furnishing which was one of my favorite hang outs. They were served in small plastic cups and a toothpick to pick them up. I have tried to recreate them to help combat the freezing weather here. The only difference is I have refrained from using food colors (which unfortunately is copiously used in Hyderabad).
- 1lb. boneless chicken breast cut into bite sized pieces
- 1 tbsp. ginger garlic paste
- 1 tbsp. Kashmiri red chili powder
- 1 tbsp. red chili powder
- 2 tbsp. lemon juice
- 2 tbsp. all purpose flour
- 2 tbsp. rice flour
- 1 large onion thinly sliced
- 1/2 green bell pepper thinly sliced
- 1 tbsp. minced garlic
- 3 tbsp. green chilies finely chopped
- 1/4 cup chopped cilantro
- Few curry leaves
- 1 tsp. corn starch
In a mixing bowl mix chicken pieces with ginger garlic paste, chili powder, lemon juice and salt. Marinade the mixture for half an hour. Now sprinkle all purpose flour and rice flour on it and mix well.
Heat oil for deep frying in a pan and add chicken pieces into it. Fry till they turn crispy. Remove and drain them on a paper towel.
In a frying pan take two tbsp. oil and heat it up. Add minced garlic. fry on low heat for a minute and then add onion and bell pepper slices to it. Fry them on high heat for a minute or two. Don’t over cook them as we want their crispy texture.
Now to this add fried chicken pieces and toss them well with fried onion and bell pepper. if required sprinkle salt now. Mix once again.
Dissolve corn starch into 2tbsp. water and sprinkle over the chicken mixture. Immediately remove the pan from heat. Add chopped green chilies, cilantro and curry leaves over it and toss them really well.
Serve them in small cups and enjoy.