Chicken Manchurian
Saucy, bold, deeply comforting
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Is this made with ground chicken or chunks?
Traditional Chicken Manchurian is made by forming seasoned minced chicken into small, bite-sized meatballs.
Can I have this with gravy?
Yes, the gravy version works well as a main course to serve alongside Hakka noodles or fried rice.
How spicy is the Manchurian sauce?
It is medium-spiced. The focus is more on the savoury of soy sauce and the pungency of garlic.
Are the chicken balls crispy?
They have a light crust when first fried, but soften slightly as they soak up the rich sauce.
Does it contain gluten?
Yes, a small amount of flour is used to bind the chicken meatballs together.
About Chicken Manchurian
Chicken Manchurian carries a Chinese-sounding name but is pure Indo-Chinese, invented by the Hakka Chinese community of Kolkata rather than anywhere in China. It isn't North Indian and it isn't authentically Chinese; it is one of the signature dishes of that distinct hybrid cuisine, named loosely after a region the dish has no real connection to.
We make it the traditional way, shaping seasoned minced chicken into small bite-sized balls, lightly bound with a little flour, and frying them until they form a thin crust. They are then folded into a sauce built on soy, ginger, garlic, green chilli and vinegar with a touch of sugar, where the balls soften slightly as they take on the gravy. The balls do contain a small amount of flour, so the dish is not gluten-free. Our chicken is halal-marked and bought fresh from Makro every day, the sauce is made in-house by our chef from Uttarakhand, and there is no pork or alcohol in any of it, so it stays halal-friendly. Each order is cooked from scratch in a hot wok.
The flavour is medium-spiced and leans more on savoury soy and pungent garlic than on heat, and the level can be adjusted if you prefer. There are two ways to have it: a dry version that suits a starter alongside chilli-garlic noodles, and a saucier gravy version that travels well for delivery and works as a main poured over Hakka noodles or fried rice.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Chinese menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.