Preparation time : 20 minutes + 1 and a 1/2 hour marination time
Cooking time : 8 -6 minutes for each batch deep fried
Serves : 5 members
Description
It’s always a pleasure to be with friends and good food around. Like wise, on a visit to my friend Lalitha’s home for a high tea party. She had made these butterfly chicken which was irresistibly Devine. A few weeks passed by and I came across the same dish in a foodie group shared by Naveen hafeez. Saved the innovative concept recipe and gave it a try to add more glamour to my eid spread. The butterfly chicken was moist inside with the goodness of the crisp potato cover sure raised eye brows in the table. My friend Lalitha had her butterfly chicken air fried where the chicken wasn’t as moist as the deep fried ones I made. This recipe is for sure keeps as this dish does not need a time or reason to be eaten. I tasted one piece of the crisp, chunky dish, followed it with another and another, and couldn’t stop ( shameless me ). This simple and basic dish works well as a finger food for parties. Every time I have a large party or have to set a buffet, I make it in mini sizes. So they just vanish in the mouth. For a sit down meal, I recommend making larger ones. Let’s just say you try this recipe once and you will be making many of these over and over again under special requests.
Recipe source : Naveen hafeez
Ingredients | Quantity |
|---|---|
| Potatoes | 2 sliced into thin rounds |
| Boneless chicken | 1/2 kg cubes |
| Egg | 1 |
| Flour | 5 tablespoons |
| Salt + pepper + chilli flakes | to taste |
| Soya sauce | 1 teaspoon |
| Red chilli sauce | 1 teaspoon |
| Baking powder | 1 teaspoon |
| Oil | to deep fry |
Method
- Mix cleaned chicken with baking powder and set aside for ten minutes.
- Wash the chicken well and drain.
- Marinate chicken with salt, pepper, red chilli sauce, soya sauce, egg and red chilli flakes for half an hour in the refrigerator.
- Place one piece of marinated chicken over a potato slice. Fold the potato slice into half with the chicken between and skewer into a tooth pick.(can do one piece, two or three according to your wish as you want to serve).
- Do the same to all the potato slices and chicken pieces. Place in the refrigerator .
- Mix flour, salt and chilli flakes to taste with little water to get a loose watery batter.
- Heat oil to deep fry. Dip each chicken skewer into the batter and drop into medium hot oil in batches.
- Deep fry to golden and crisp. Drain and serve hot with dips of choice.
