Ingredients:

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

Garnish:

Spring Onion (Chopped)   2 tablespoon

Carrot (Julienne)              2 tablespoon

Capsicum (Julienne)         2 tablespoon

Method:

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.

Presentation:

Garnish and serve hot with boiled rice or fried rice.

Tip:

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.