Boneless chicken (cubed) 1 kg
Salt as per taste
Garlic Paste 1 tablespoon
Whole Red Chillies 4-6
White Pepper Powder 1tablespoon
Vinegar 2-3 tablespoon
Soya Sauce 4 tablespoon
Chilli Sauce 2 tablespoon
Sugar 1 teaspoon
Chinese Salt 1 teaspoon
Tomato Paste 1 cup
Tomato Sauce 1 cup
Stock 1 cup
Cooking oil 4-6 tablespoon
Spring Onion (Chopped) 2 tablespoon
Carrot (Julienne) 2 tablespoon
Capsicum (Julienne) 2 tablespoon
Marinate chicken with chilli sauce, vinegar, soya sauce, salt,
white pepper, sugar and Chinese salt. Keep aside for half an
hour. In a pot, heat Cooking Oil on medium heat for 3-5 minutes.
Saute garlic for a minute and add chicken. Golden fry the chicken
on high heat and remove it from the pot. In the same pot add
tomato paste, ketchup and stock. Add salt, whole red chillies and
cook until thick. Add the chicken and bring to a boil. Heat a
sizzler plate (easily available in shops) on medium heat for 10
minutes and pour the machurian into the hot plate.
Garnish and serve hot with boiled rice or fried rice.
To make chicken stock, boil ½ kg chicken bones in a pot with 4-6
cups of water until only one cup of stock remains. To avoid heek,
add one small whole peeled onion and 2-4 black pepper corns when
it comes to a boil. Instead of stock, you can also use 1-2
chicken cubes dissolved in 1 cup water.