Ingredients
- Chicken 300g
- Yogurt ½ Cup
- Tikka Masala 1 tbsp
- Pepper ½ tsp
- Salt 1 tsp
- Red chilli powder ½ tsp
- Cumin seeds ½ tsp
- Ginger garlic paste 1 tsp
- Red chilli sauce 1 tbsp
- Cornflour 1&½ tbsp
- Water ½ Cup
- Sliced Potatoes
- Oil for frying
Ingredient Image
Why This Dish Is Hard To Resist
These snacks are crispy on the outside and juicy on the inside, making them perfect for any occasion. They are easy to prepare and great for sharing with family and friends. The flavorful coating adds a delicious crunch that everyone will enjoy.
Chef's Cooking Tips
- Use fresh chicken for the best taste and texture.
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Cook on medium heat to ensure the chicken cooks evenly without burning the coating.
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Cook on medium heat to ensure the chicken cooks evenly without burning the coating.
Step 1
In a bowl, combine the chicken, yogurt, tikka masala, pepper, salt, red chili powder, cumin seeds, ginger garlic paste, and red chili sauce. Mix everything well so the chicken is nicely coated.
Step 2
In another bowl, whisk together the cornflour and water until smooth and lump-free.
Step 3
Dip each potato slice into the cornflour mixture, making sure it’s fully coated.
Step 4
Place a piece of the marinated chicken in the center of each potato slice, then secure them together with a toothpick to create a butterfly shape.
Step 5
Heat some oil in a pan over low heat and gently fry the butterflies until they turn golden brown and cooked through.
Step 6
Drain on paper towels and serve warm with your favorite dipping sauce.
How To Serve It Best
Serve these snacks hot with your favorite dipping sauces like spicy mayo, honey mustard, or garlic aioli. They pair well with a fresh salad or crispy fries to make a satisfying meal or party appetizer.
Food Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep the coating crispy. Avoid microwaving to prevent sogginess.
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken works best for easy assembly and even cooking.
What can I use instead of yogurt in the marinade?
You can substitute yogurt with buttermilk or a little lemon juice mixed with milk.
How do I make sure the potato slices don’t break when frying?
Use firm potato slices and coat them well with the cornflour mixture to hold the shape.
Can I bake these instead of frying?
Yes, you can bake them at 200°C (400°F) for 20-25 minutes until golden and cooked.
What dipping sauce pairs well with these snacks?
Mint chutney, tamarind sauce, or a simple garlic mayo work great.
How do I know when the chicken is fully cooked?
The chicken should be opaque and reach an internal temperature of 75°C (165°F).
Can I prepare these ahead of time?
You can marinate the chicken a few hours in advance, but assemble and fry just before serving.
Is it okay to use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used, but adjust frying time as they cook faster.
