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...
