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Butterfly Chicken Recipe image in a white plate 1
Kavya Vivek

Butterfly Chicken Recipe

5 from 3 votes
Butterfly Chicken is an instant innovative chicken starter made with very few ingredients yet turns out to be a perfect party snacker.
Butterfly Chicken is a simple dish made with Boneless chicken marinated with some spices, and these marinated chicken cubes are then covered with potato slices pierced in a skewer stick to keep it intact.
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Prep Time 15 minutes
Cook Time 15 minutes
30 minutes
Total Time 1 hour
Servings: 3 people
Course: Appetizer, non veg starter, starter recipes
Cuisine: Indian
Calories: 160
Ingredients Equipment Method Video Notes

Ingredients
  

  • 500 grams Chicken Boneless
  • 2 spn Schezwan Sauce/Chutney
  • 1 tbsp Soya Sauce
  • 1 tbsp Green Chilly Sauce
  • 1/2 tbsp Black Pepper Powder
  • 1/2 tsp Red Chilly Flakes
  • Oregano (Optional)
  • 1/2 tbsp Vinegar
  • Salt as per taste
  • 4 tbsp Corn Flour
  • 2 tbsp All Purpose Flour
  • Oil for Frying
  • 2 Large Potatoes
  • Tooth Picks/ small skewer sticks
Mayonnaise Chilly Sauce
  • 2 tbsp Mayonnaise
  • 1 tbsp Tomato Ketchup
  • 1/2 tsp Chilly Flakes

Equipment

  • Mixing Bowl
  • Slicer
  • Kadhai for deep frying
  • Strainer

Method
 

  1. Cut the boneless chicken into small pieces and add 1 tbsp of Ginger &Garlic Paste
  2. Then goes in all the sauces and spices, starting with Schezwan Chutney, Black pepper powder, Soya Sauce, Green Chilly Sauce, Red Chilly Powder, Vinegar or Lemon Juice, Chilly Flakes and sprinkle some Oregano or Italian Seasonings, and finally some Salt as per taste.
  3. For a crispy coating, add Cornflour and Plain All purpose flour to the margination and mix it well.
  4. Rest the marinated chicken for 30 minutes
  5. De-skin two Large Potatoes and make think Potato Slices.
  6. The Thickness should be in such a way that we should be able to bend and pierce it with a skewer stick.
  7. Take half a cup of water in a bowl and add 1 tsp of Cornflour and make every thing cornflour slurry for coating the potato slices.
  8. Steps to follow: Dip the Potato Slices in the Cornflour slurry; place a piece of marinated chicken between the potato slice, Fold it and then pierce in a skewer stick from the centre.
  9. Heat Oil in a Kadhai, Once the Oil is hot, Keep the flame on medium and deep fry these set chicken pieces on low-med love for 15 mins until crispy and golden brown.
  10. For a Spicy Tangy Mayo Sauce, Add Mayonaise, Chilly flakes, Tomato Sauce and a pinch of Black pepper powder
  11. Enjoy the deliciously crispy and juicy butterfly chicken fries with Green chutney and Tangy Mayo Sauce.

Video

Notes

Chicken pieces should be small in size so you can place them in between the potato slice
Marinate the Chicken pieces for at least 30 mins; for better results, you can keep them longer
Do not add water while marinating the chicken
Take Large Potatoes so the slices are big
Ensure the Oil is heated well before dropping the chicken for frying to get a crispy output.
Taste best when served Hot!