Butterfly Chicken

Ingredients list for Butterfly Chicken

• 400 grams Boneless chicken cut into 1 inch pieces
• 2 Medium potatoes cut into thin slices
• 1 tablespoon Ginger-garlic paste
• to taste Salt
• to taste Crushed black peppercorns
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Chaat masala
• to taste Black salt (kala namak)
• 1 teaspoon Soy sauce
• 1 teaspoon Red chilli sauce
• 2 teaspoons Lemon juice
• 1 tablespoon Red chilli paste
• 1 tablespoon Butter
• 3 tablespoons Cornflour/ corn starch
• 3 tablespoons Refined flour (maida)
• to deep fry Oil

Method

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.
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.
3. Heat sufficient oil in a kadai. Deep-fry these butterflies till golden-brown. Drain on absorbent paper.
4. Serve hot with Szechuan chutney.