Butterfly Chicken | Sanjeev Kapoor Khazana

Marinated chicken pieces skewed between a thin potato slice and deep fried to make this interesting snack.

BUTTERFLY CHICKEN - (Serves - 4)

Ingredients

400 grams boneless chicken, cut into 1 inch pieces
2 medium potatoes, cut into thin slices
1 tablespoon ginger-garlic paste
Salt to taste
Crushed black peppercorns to taste
1 teaspoon red chilli powder
½ teaspoon chaat masala
Black salt to taste
1 teaspoon soy sauce
1 teaspoon red chilli sauce
2 teaspoons lemon juice
1 tablespoon red chilli paste
1 tablespoon butter
3 tablespoons cornflour
3 tablespoons refined flour (maida)
Oil for deep-frying

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. Skew some chicken stuffing in the centre of each potato slice.
3. Heat sufficient oil in a kadai. Deep-fry the skewed pieces till golden-brown. Drain on absorbent paper.
4. Serve hot with Szechuan chutney.

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Cuisine - Fusion

Course - starter

Dish - starter