A Chicken Frankie is an Indian Street Food favourite where succulent pieces of spiced chicken is cooked in an onion and tomato base and drizzled with a cooling chutney. It is then wrapped in a roti/paratha with an omelette layer on the inside.
Chicken Frankie
A Chicken Frankie is very easy to make, can be made ahead of time and is a favourite for kids and adults a like.
These delicious and portable wraps, are very popular in India.
The great thing about them is that they can be made with simple pantry ingredients. You can even cut down the time by using store brought chapatti/paratha.
What's the difference between Kathi Roll and Frankie?
Kathi Rolls and Frankies are usually thought of as the same thing. There are slight differences between the two though. Frankies are said to have originated in Mumbai and Kathi Rolls in Calcutta. A Kathi roll uses a plain roti or paratha and a frankie has an omelette/scrambled egg layer on the roti. The fillings for both are slightly different but nowadays, people make a variety of fillings for both. Lastly, Kathi rolls are packed in paper and frankies are rolled in foil.
Tips for making the best Chicken Frankie
- Marinade the chicken beforehand to get as much flavour into it as possible.
- Serve with a Mint and Coriander Chutney. My simple recipe is - Blend ½ cup greek or plain yoghurt with ½ bunch coriander, 10 mint leaves, 1 garlic clove, 3 green chillies, a squeeze of lime juice and salt.
- Double up the recipe and keep the chicken in the fridge for up to 3 days. Then it is a very quick job to make and assemble during a working week.
Variations
- Feel free to change the filling - You can use Paneer, Lamb, Ground Meat, Chopped Veg and even kebabs in this recipe.
- Adjust spice levels according to your taste.
- To cut down on time, use store brought rotis/parathas.
- Add vegetables of your choice to the roll.
- I used boneless chicken breasts in this recipe, but skinless boneless chicken thighs work great too. They will just take a little longer to cook.
- You can skip the sour chillies in this recipe is you wish.
Step by step recipe for Chicken Frankie
Steep Chillies in Vinegar - Chop 2 green chillies, add to a bowl and pour over 3 tablespoon of vinegar.
Marinate the chicken: Add chicken in a bowl with all the marinade ingredients. Mix well and marinade for 30 minutes.
Make the filling: Heat 2 tablespoons of oil in a pan. Add onions and cook for 6 - 7 minutes until lightly golden. Add ginger and garlic and saute for 2 - 3 minutes. Add ground spices and cook out for 1 minute before adding marinated chicken. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add coriander.
Cook Roti or Parathas: Heat a non-stick griddle pan. Add a little butter/ghee to it. Once hot, place roti/paratha on griddle pan. Cook on medium high for about 1 minute on each side or until both sides are golden brown, pressing gently with a spatula. Remove from heat.
Whisk Eggs and crack into pan: Add a little more ghee/butter to same pan. Add some of the egg to the pan and move pan to spread the egg. Quickly add the roti/paratha on top so it adheres to the egg. Allow the egg to cook a little, then remove roti/paratha from pan. Repeat for the remaining egg mixture/roti/paratha.
Assemble Chicken Frankie Roll: Add chicken mixture to one side of wrap. Add choice of chopped salad ingredients plus stepped chillies if using. Drizzle over chutney. Roll up. You can use small toothpicks to hold them together. At this stage you can wrap in foil or pop them in the oven on a low setting to crisp up for 10 minutes before wrapping them in foil.
Storage instructions
Chicken Frankie keeps well in an airtight container in the fridge for up to 3 days. The chicken mixture (minus the wrap) keeps in the freezer for up to 2 months.
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Chicken Frankie
Ingredients
Steeped Chillies (Optional)
- 2 Green Chillies Finley Sliced
- 3 - 4 tablespoon Vinegar
Chicken Marinade
- 2 lb Chicken Breast Cut into chunks
- 1 ½ teaspoon Kashmiri Chilli Powder or 1 teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 ½ teaspoon Coriander Powder
- 1 ½ teaspoon Cumin Powder
- 1 ½ teaspoon Salt
- 1 teaspoon Garam Masala
- 2 tablespoon Plain or Greek Yoghurt
- 1 tablespoon Lemon Juice
Filling
- 2 tablespoon Oil
- 2 Onions Diced, red and white
- 1 teaspoon Ginger Paste heaped
- 1 teaspoon Garlic Paste heaped
- ½ teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Red Chilli Powder
- Small Handful Coriander Chopped
Roti/Paratha
- 8 Roti Or Paratha
- 4 tablespoon Ghee or Butter
- 2 Eggs Whisked
Assemble
- Finely chopped Red Onions and Coriander Or any veg of choice
- Coriander Chutney See Notes
Instructions
- Steep Chillies in Vinegar- Chop 2 green chillies, add to a bowl and pour over 3 - 4 tablespoon of vinegar. Set aside.
- Marinate the chicken: Add chicken in a bowl with all the marinade ingredients. Mix well and marinade for 30 minutes.
- Make the filling: Heat 2 tablespoons of oil in a pan. Add onions and cook for 6 - 7 minutes until lightly golden. Add ginger and garlic and saute for 2 - 3 minutes. Add ground spices and cook out for 1 minute before adding marinated chicken. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3 minutes until the chicken is fully cooked. Turn the heat off. Add coriander.
- Cook Roti or Parathas: Heat a non-stick griddle pan. Once hot, turn heat down a little and add a little butter/ghee to it. Place roti/paratha on griddle pan. Cook on medium high for about 1 minute on each side or until both sides are golden brown, pressing gently with a spatula. Remove from heat.
- Whisk Eggs and crack into pan: Add a little more ghee/butter to same pan. Add some of the egg to the pan and move pan to spread the egg. Quickly add the roti/paratha on top so it adheres to the egg. Allow the egg to cook a little, then remove roti/paratha from pan. Repeat for the remaining egg mixture/roti/paratha.
- Assemble Chicken Frankie Roll: Add chicken mixture to one side of wrap. Add choice of chopped salad ingredients and steeped chillies on top. Drizzle over chutney. Roll up. You can use small toothpicks to hold them together. At this stage you can wrap in foil or pop them in the oven on a low setting to crisp up for 10 minutes before wrapping them in foil or to make it quicker, under the grill for 2 - 3 minutes.
Notes
Storage
Chicken Frankie keeps well in an airtight container in the fridge for up to 3 days. The chicken mixture (minus the wrap) keeps in the freezer for up to 2 months.Tips for making the best Chicken Frankie
- Marinade the chicken beforehand to get as much flavour into it as possible.
- Serve with a Mint and Coriander Chutney. My simple recipe is - Blend ½ cup greek or plain yoghurt with ½ bunch coriander, 10 mint leaves, 1 garlic clove, 3 green chillies, a squeeze of lime juice and salt.
- Double up the recipe and keep the chicken in the fridge for up to 3 days. Then it is a very quick job to make and assemble during a working week.
Variations
- Feel free to change the filling - You can use Paneer, Lamb, Ground Meat, Chopped Veg and even kebabs in this recipe.
- Adjust spice levels according to your taste.
- To cut down on time, use store brought rotis/parathas.
- Add vegetables of your choice to the roll.
- I used boneless chicken breasts in this recipe, but skinless boneless chicken thighs are great too. Just adjust cooking times accordingly.
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