For chicken marinade:
Make small chicken cubes and marinate them in the following for one day at least (or at least twelve hours)
Chicken 0.5 kg
Soya sauce 1 tbsp
Ajinomoto 1 tbsp
Salt to taste
Ginger garlic paste 2 tsp
Black pepper 1tbsp
Red chili powder 1 tbsp
Baking powder 0.5 tbsp
Corn Fluor 2 tbsp
All purpose Fluor 2 tbsp
Leave the chicken in this marinade and deep fry when curry is all done. After deep frying it dry it thoroughly before putting in the curry.
Take 1 tbsp oil. In this put one clove of garlic. Burn it so it imparts its flavor to the oil. Remove this clove. Now take 3-4 tbsp white vinegar and mix in this oil. They won’t mix. Don’t worry about that. Then add 1 cup tomato ketchup and put the stove on low flame and mix ketchup, oil and vinegar together. Let it come to a boil (you’ll see bubbles forming in this mixture). Turn off the stove.
Now take one cup chicken stock and add to this and bring to another boil.
Now take one tbsp of sugar and add to this. Mix well. Then add 1 tbsp soya sauce and Ajinomoto. Mix well and let it come to another boil.
If the curry is too runny then mix a tbsp of corn Fluor in water and mix in the curry slowly while stirring to get the desired consistency.
Next add the fried chicken to it. Mix well.
This is authentic Manchurian taste and all halal ingredients can be used to achieve authentic taste. Looks exactly like pictures.