Go Back Email Link
+ servings
2 Chicken Frankies on foil with mint chutney in bowl at back

Chicken Frankie

Safira
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. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Marinate 30 minutes
Total Time 1 hour 15 minutes
Course Chicken, Lunch
Cuisine Indian
Servings 4
Calories 526 kcal

Ingredients
  

Steeped Chillies (Optional)

  • 2 Green Chillies Finley Sliced
  • 3 - 4 tbsp Vinegar

Chicken Marinade

  • 2 lb Chicken Breast Cut into chunks
  • 1 ½ tsp Kashmiri Chilli Powder or 1 tsp Red Chilli Powder
  • ¼ tsp Turmeric Powder
  • 1 ½ tsp Coriander Powder
  • 1 ½ tsp Cumin Powder
  • 1 ½ tsp Salt
  • 1 tsp Garam Masala
  • 2 tbsp Plain or Greek Yoghurt
  • 1 tbsp Lemon Juice

Filling

  • 2 tbsp Oil
  • 2 Onions Diced, red and white
  • 1 tsp Ginger Paste heaped
  • 1 tsp Garlic Paste heaped
  • ½ tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ¼ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • Small Handful Coriander Chopped

Roti/Paratha

  • 8 Roti Or Paratha
  • 4 tbsp 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 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. 

 

Nutrition

Calories: 526kcalCarbohydrates: 9gProtein: 52gFat: 30gSaturated Fat: 12gCholesterol: 265mgSodium: 1172mgPotassium: 963mgFiber: 2gSugar: 3gVitamin A: 187IUVitamin C: 9mgCalcium: 48mgIron: 2mg
Keyword Chicken Frankies, Frankies, Indian Street Food, Kathi Roll
Tried this recipe?Let us know how it was!