Butterfly Chicken

Ingredients

• 400 grams boneless chicken breasts, cut into 1 inch cubes 
• 2 large potatoes, peeled, cut into thin slices, soaked in water and drained
• Salt to taste
• ½ tablespoon ginger-garlic paste
• 2 teaspoons red chilli paste
• 1 tablespoon cornflour
• 1 tablespoon refined flour
• 1 teaspoon lemon juice
• ½ tablespoon chicken masala
• Oil for deep-frying
• Schezwan sauce to serve

Method

1. Take chicken in a bowl, add salt, ginger-garlic paste, red chilli paste, cornflour, refined flour, lemon juice and chicken masala and mix well. Set aside in the refrigerator to marinate for 1-2 hours.
2. Keep a piece of marinated chicken in the centre of each potato slice, bring two opposite sides of the potato slice together over the chicken cube and pass a toothpick through the potato slice and the chicken piece to make butterflies. 
3. Heat sufficient oil in a deep pan, add the chicken butterflies and deep fry till golden brown. Remove and drain on absorbent paper.
4. Serve hot with schezwan sauce.