Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, butterfly chicken. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Butterfly chicken is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Butterfly chicken is something that I’ve loved my entire life. They are fine and they look fantastic.
If you want to butterfly a chicken, place the chicken on your cutting board with the breast-side down and the backbone facing up. Use kitchen shears to cut along both sides of the backbone, from the bottom to the top. Remove the backbone and flip the chicken over, and use your hands to press down on the wing and leg joints of the bird. Want to cook whole chicken quicker and more evenly?
To get started with this particular recipe, we have to first prepare a few ingredients. You can have butterfly chicken using 14 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Butterfly chicken:
- Prepare 400 gms boneless chicken cut into 1 inch pieces
- Prepare 2 medium potatoes cut into thin slices
- Get 1 tbsp ginger garlic paste
- Prepare 1 tbsp red chilli powder
- Get 1/2 tsp chaat masala
- Make ready 1/4 tsp black pepper powder
- Prepare 1 tsp red chilli sauce
- Get 1 tsp soy sauce
- Take 2 tsp lemon juice
- Take 1 tbsp butter
- Take 3 tbsp corn flour
- Make ready 3 tbsp maida
- Prepare as required Oil for frying
- Get As per taste Salt
Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly. Get Butterflied Chicken Recipe from Food Network. Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. A butterflied chicken cooks considerably quicker than a traditional whole bird.
Instructions to make Butterfly chicken:
- Put chicken pieces in a bowl. Add ginger-garlic paste, salt, black pepper powder, chilli powder, chaat masala, soy sauce, red chilli sauce, lemon juice and butter and mix well. Add cornflour and maida mix well and set aside to marinate for 2 hours.
- Keep a piece of marinated chicken in the center of each potato slice, bring two opposite sides together and pass a toothpick through the potato slice and the chicken piece to make butterflies.
- Heat oil in a kadhai. Deep-fry these butterflies till golden-brown. Drain on absorbent paper.
Spatchcocking, or butterflying, is the solution: By flattening out the chicken, you expose its legs to higher heat, helping them cook a little faster than the breasts—which is exactly what you want for juicy meat. A butterflied chicken cooks considerably quicker than a traditional whole bird. Flattening the chicken also encourages crisp skin, since most of the skin is in contact with the hot pan. Achieving crisp skin is even easier with a cast-iron s. Chicken breasts are lean, affordable, and oh-so-versatile, but their uneven shape presents an eternal problem for cooks.
So that’s going to wrap it up with this special food butterfly chicken recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
