This chicken Manchurian recipe is between a dry and gravy version. It is not completely dry, but it is also not overly saucy that your chicken will be sitting in a pool of sauce. There is enough sauce to coat the chicken. I made it this way so that you can still enjoy the crispiness of the chicken but have the delicious flavor from the sauce as well. If you want to make this a dry chicken Manchurian, just skip making the sauce completely. If you want to have more gravy, double the sauce portion of the recipe.