Chicken Frankies are 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.
1 ½tspKashmiri Chilli Powderor 1 tsp Red Chilli Powder
¼tspTurmeric Powder
1 ½tspCoriander Powder
1 ½tspCumin Powder
1 ½tspSalt
1tspGaram Masala
2tbspPlain or Greek Yoghurt
1 tbspLemon Juice
Filling
2tbspOil
2OnionsDiced, red and white
1tspGinger Pasteheaped
1tspGarlic Pasteheaped
½tspCoriander Powder
½tspCumin Powder
¼tspTurmeric Powder
½tspRed Chilli Powder
SmallHandfulCorianderChopped
Roti/Paratha
8 Roti Or Paratha
4tbspGhee or Butter
2EggsWhisked
Assemble
Finely chopped Red Onions and CorianderOr any veg of choice
Coriander ChutneySee Notes
Instructions
Steep Chillies in Vinegar- Chop 2 green chillies, add to a bowl and pour over 3 - 4 tbsp 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 1/2 cup greek or plain yoghurt with 1/2 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.