01
Step 1
In a bowl, combine the chicken with 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.
01 / WHAT YOU NEED
Ingredients
02 / HOW TO MAKE IT
Let's cook.
02
Step 2
In another bowl, whisk together cornflour and water until smooth with no lumps.
03
Step 3
Dip each potato slice into the cornflour mixture, then place a piece of the marinated chicken in the center of the potato slice. Secure them together with a toothpick to make your little “butterflies.”
04
Step 4
Heat some oil in a pan over low heat. Fry the chicken and potato butterflies gently until they turn golden brown on all sides.
05
Step 5
Once cooked, drain on paper towels and serve warm with your favorite dipping sauce.
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Use fresh chicken breasts for the best texture and taste.
- Marinate the chicken for at least 30 minutes to enhance flavor.
- Cook on medium heat to ensure the chicken stays juicy without burning.
Why you’ll love it
These appetizers are quick to make and perfect for sharing. The chicken cooks evenly because it is butterflied, making each bite tender and full of flavor. They are great for parties or as a tasty snack any time.
Serving ideas
Serve these appetizers with a side of dipping sauces like honey mustard, barbecue, or ranch. They pair well with fresh vegetable sticks or a light salad for a balanced snack.
Storage & leftovers
Store leftover pieces in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to keep them moist and delicious. Avoid freezing, as it may dry out the chicken.
