House of Knorr Recipes
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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

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  • ½ kg boneless chicken
  • ¼ cup oil
  • ½ cup knorr tomato ketchup
  • ¼ cup knorr chilli garlic sauce
  • 3-4 green chillies
  • 1.5 cups chicken stock
  • 1 tsp chilli powder
  • 1 tbsp each ginger & garlic chopped
  • 1 tsp sugar, salt to taste
  • 2 tbsp dissolved cornflour

method

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  • Heat oil, fry ginger garlic, fry chicken.
  • Add ketchup, chili garlic, salt and chilies.
  • Add chicken stock in it till boiling
  • Add cornstarch till thick.
  • Pour this into sizzler and present hot sizzler Manchurian.
  • Serve with garlic rice.

INGREDIENTS

  • ½ kg boneless chicken
  • ¼ cup oil
  • ½ cup knorr tomato ketchup
  • ¼ cup knorr chilli garlic sauce
  • 3-4 green chillies
  • 1.5 cups chicken stock
  • 1 tsp chilli powder
  • 1 tbsp each ginger & garlic chopped
  • 1 tsp sugar, salt to taste
  • 2 tbsp dissolved cornflour


method

  • Heat oil, fry ginger garlic, fry chicken.
  • Add ketchup, chili garlic, salt and chilies.
  • Add chicken stock in it till boiling
  • Add cornstarch till thick.
  • Pour this into sizzler and present hot sizzler Manchurian.
  • Serve with garlic rice.

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