How to make Butterfly Chicken -
These butterflies taste as good as they look
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken (हड्डी रहित चिकन), Medium potatoes
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Butterfly Chicken checkout Chicken 65, Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger . You can also find more Snacks and Starters recipes like Chickpeas Spinach Vada Walnut Crusted Chicken Bites - SK Khazana Healthy Chatpati Chaat Kasundi Tangdi Kebab
Butterfly Chicken Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Butterfly Chicken Recipe
Boneless chicken cut into 1 inch pieces 400 grams
Medium potatoes cut into thin slices 2
Ginger-garlic paste 1 tablespoon
Salt to taste
Crushed black peppercorns to taste
Red chilli powder 1 teaspoon
Chaat masala 1/2 teaspoon
Black salt (kala namak) to taste
Soy sauce 1 teaspoon
Red chilli sauce 1 teaspoon
Lemon juice 2 teaspoons
Red chilli paste 1 tablespoon
Butter 1 tablespoon
Cornflour/ corn starch 3 tablespoons
Refined flour (maida) 3 tablespoons
Oil to deep fry
Method
Step 1
Put chicken pieces in a bowl. Add ginger-garlic paste, salt, crushed peppercorns, chilli powder, chaat masala, black salt, soy sauce, red chilli sauce, lemon juice, red chilli paste and butter and mix well. Add cornflour and refined flour, mix well and set aside to marinate for 2 hours.
Step 2
Keep a piece of marinated chicken in the centre of each potato slice, bring two opposite sides together and pass a toothpick through the potato slice and the chicken piece to make butterflies.
Step 3
Heat sufficient oil in a kadai. Deep-fry these butterflies till golden-brown. Drain on absorbent paper.
Step 4
Serve hot with Szechuan chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
