Chicken Manchurian (Gravy)

About this recipe

Chicken Manchurian (Gravy) is the indulgent version of its dry cousin, where the chicken becomes almost secondary to the silky sauce it floats in—a rich, soy-sweetened broth thickened with cornflour and deepened by chicken stock. This is comfort food that families serve on quieter family dinners, spooned generously over steamed rice or soft noodles, the kind of dish you'd eat slowly while conversation drifts. Chicken stock is the secret weapon here: it replaces plain water and transforms what could be a thin, sharp sauce into something with backbone and warmth. Ketchup adds the sweetness and subtle tomato depth that rounds the soy's saltiness. Cornflour thickens gently so the gravy coats the chicken without becoming gluey or heavy. The technique demands gentle heat once the chicken enters the sauce—a full rolling boil will toughen the meat and break the cornflour's thickening bond. Make your cornflour slurry separately (cornflour mixed with cold water) before adding, whisking constantly to avoid lumps. The sauce should be silky enough to cling to a spoon. Serve over steamed jasmine or basmati rice, or alongside soft hakka noodles. This gravy reheats beautifully and tastes deeper the next day once flavors marry. It freezes well for up to three weeks. Perfect for weekend entertaining—prepare the sauce ahead, then warm gently before serving, keeping the chicken tender throughout.