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Preparation Time : 15
Cook Time : 20
Total Time : 35
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
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 tometo Sauce...
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