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| Main Ingredients | Boneless chicken breasts, Potatoes |
| Cuisine | Fusion |
| Course | Snacks and Starters |
| Prep Time | 2-2.30 hour |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Non Veg |
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
- 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.
- 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.
- Heat sufficient oil in a deep pan, add the chicken butterflies and deep fry till golden brown. Remove and drain on absorbent paper.
- Serve hot with schezwan sauce.
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