Chicken Manchurian is one of the most beloved dishes in Indo-Chinese cuisine, often found on the menu of Indian restaurants and street food stalls alike. With its spicy, tangy sauce and crispy chicken pieces, it perfectly balances Indian spices and Chinese culinary techniques. But where was Chicken Manchurian invented? The answer is not China — as many might assume — but rather, India.
The Birthplace of Chicken Manchurian: Mumbai, India
Chicken Manchurian was invented in Mumbai (formerly Bombay), India, in the 1970s. The credit goes to Nelson Wang, an Indian chef of Chinese descent. While working at the Cricket Club of India, Wang was asked by a customer to create something new, different from the typical Indian-Chinese dishes of the time. Instead of following traditional Indian recipes, Wang started with garlic, ginger, and green chilies — staples in both Indian and Chinese cuisines — but diverged by using soy sauce instead of garam masala. He added cornstarch-coated chicken to create a crispy texture and thickened the gravy with cornflour. The result was the now-famous Chicken Manchurian.Indo-Chinese Cuisine: A Culinary Fusion
To understand the invention of Chicken Manchurian, it’s important to recognize the Indo-Chinese food culture. This unique cuisine developed in India, particularly in Kolkata and Mumbai, where small Chinese communities settled in the 18th and 19th centuries. Over time, their traditional Cantonese and Hakka recipes merged with Indian flavors, giving birth to a new genre of food — Indo-Chinese. Dishes like Hakka noodles, Schezwan fried rice, and Gobi Manchurian (a vegetarian version of Chicken Manchurian) all trace their roots to this cultural blend. These dishes often use ingredients like soy sauce, vinegar, green chili, and garlic, combined with Indian-style frying and spices.Misconceptions: Manchuria vs. Manchurian
Despite its name, Chicken Manchurian has no direct connection to Manchuria, a region in Northeast Asia spanning parts of China and Russia. The term “Manchurian” was likely chosen by Wang to give the dish an exotic appeal. In fact, traditional Manchu cuisine from China is quite different and does not include spicy, deep-fried meat in a soy-based sauce. This naming strategy is similar to how many Indian-Chinese dishes are labeled — using Chinese-sounding names to give authenticity, even if the dishes have been entirely adapted for Indian tastes.Variants and Popularity
Today, Chicken Manchurian is available in two main styles:- Dry Chicken Manchurian: Often served as an appetizer, with crispy chicken pieces tossed in a thick, sticky sauce.
- Gravy Chicken Manchurian: A more saucy version, usually enjoyed with fried rice or noodles as a main course.
Final Thoughts: A True Indian Innovation
So, where was Chicken Manchurian invented? Not in China, but in Mumbai, India, by a visionary chef who blended Chinese techniques with Indian flavors. Today, Chicken Manchurian is more than just a dish — it’s a symbol of India’s culinary creativity and the rich fusion that defines Indo-Chinese cuisine. If you’re ever savoring a plate of Chicken Manchurian, remember: you’re enjoying a piece of Indian food history, crafted not in a Chinese province, but in the vibrant kitchens of Mumbai.
Rini Saxena is an experienced SEO executive with a passion for optimized content. With expertise in both search engine strategies and writing, Rini Saxena ensures that every piece of content delivers value to readers while ranking effectively on search engines. When not working on SEO, she enjoys exploring new trends in digital marketing and content creation.
