Butterfly Chicken with Schezwan Sauce

Mouthwatering butterfly chicken with schezwan sauce. A recipe to snack on. #HappyCookingToYou #SufiCookingOil&Ghee #SimplySufi

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  • Simply sufi breast fillets ½ kg
  • Lemon juice 2 tbs
  • Soy sauce 1 tbs
  • Namak (Salt) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Paprika powder 2 tsp
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Corn flour 2 tbs
  • Maida (All-purpose flour) 2 tbs
  • Corn flour 3-4 tbs
  • Pani (Water) ½ Cup or as required
  • Aloo (Potatoes) peeled & thinly sliced 2 large (soaked in water)
  • Sufi cooking oil for frying

Schezwan Sauce:

  • Kashmiri lal mirch (Kashmiri red chili) 8-10 (soaked in water)
  • Sabut lal mirch (Button red chilies) 6-7
  • Pani (Water) 2 tbs or as required
  • Sufi cooking oil 1/3 Cup
  • Lehsan (Garlic) chopped 3 tbs
  • Adrak (Ginger) chopped 1 & ½ tbs
  • Pani (Water) ½ Cup or as required
  • Tomato ketchup 2-3 tbs
  • Cheeni (Sugar) 1 tbs
  • Namak (Salt) ¼ or to taste
  • Soy sauce 1 tbs
  • Sirka (Vinegar) 1 tbs
  • Kali mirch powder (Black pepper powder) ½ tsp


Cut chicken fillets into cubes (1 inch) then wash & pat dry.

In bowl,add chicken,lemon juice,soy sauce,salt,black pepper powder,paprika powder,ginger garlic paste and mix well.

Add corn flour,all-purpose flour,mix well & marinate for 1 hour.

In bowl,add corn flour,water and whisk well.

Now dip potato slices in corn flour+water mixture then thread potato slice into toothpick/skewer followed by marinated chicken cube piece in the center of the each potato slice.

In wok,add sufi cooking oil and fry chicken on medium low flame until golden brown (3-4 minutes).

Schezwan Sauce:

In grinder,add Kashmiri red chilies,button red chilies,water and grind to make a paste & set aside.

In frying pan,add sufi cooking oil,garlic,ginger and mix well.

Now add grinded chili paste,mix well and cook for 2-3 minutes.

Add water and mix well.

Cover and cook on low flame for 4-5 minutes.

Add tomato ketchup,sugar,salt,soy sauce,vinegar,black pepper powder and mix well.

Cover and cook on low flame for 10-15 minutes or until oil separates & keep mixing in between.

Let it cool down.

Recipe By: Seema Hanif

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