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Butterfly Chicken
Published on July 29, 2021

Ingredients:
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
Preparation:
- Cut potato into thin slices and soak for an hour in water with 2 tbsp vinegar.
- 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.
- Add plain flour and corn flour to the chicken just before frying and combine well.
- 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.
- Heat oil in a deep pan and deep fry the chicken pieces till the chicken is cooked completely.
- Remove from the pan and drain them on a paper towel to remove the excess oil. Serve immediately with tomato sauce and mayonnaise..