Butterfly Chicken


300 gm boneless chicken
1 potato, thinly sliced
2 tbsp vinegar
2 tsp ginger-garlic paste
1 1/2 tsp chilli powder
1/2 tsp pepper powder
2 tsp red chilli sauce
1 tbsp lemon juice
few drops of red food colour
3 tbsp plain flour
2 tbsp corn flour
salt to taste
oil for frying


  1. Cut potato into thin slices and soak for an hour in water with 2 tbsp vinegar.
  2. Cut the chicken into small cubes and marinate it with chilli powder, pepper powder, ginger-garlic paste, red chilli sauce, lemon juice, red food colour and salt for an hour.
  3. Add plain flour and corn flour to the chicken just before frying and combine well.
  4. Take a slice of potato and skew a piece of chicken in between the potato slice. Repeat the process with the remaining potato slices and chicken pieces.
  5. Heat oil in a deep pan and deep fry the chicken pieces till the chicken is cooked completely.
  6. Remove from the pan and drain them on a paper towel to remove the excess oil. Serve immediately with tomato sauce and mayonnaise..


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