Butterfly Chicken

Thinly slice the potatoes using a mandoline.

Wash the potato slices in cold water to remove the starch.

Pat the potato slices completely dry using a clean kitchen towel.

In a bowl with cubed chicken, add salt, turmeric powder, red chili powder, pepper powder, garam masala, and ginger-garlic paste.

Add chopped coriander, a squeeze of lemon juice, and cornstarch.

Add red food coloring and mix thoroughly to coat the chicken pieces evenly.

Place a piece of marinated chicken onto a potato slice, fold the potato over it.

Secure the folded potato and chicken with a toothpick.

Prepare all the butterfly chicken pieces and arrange them on a plate.

Deep fry the butterfly chicken in hot oil until they are golden brown and crispy.

Remove the fried butterfly chicken from the oil and let them drain. Serve hot.