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  • The Best Chicken Frankie Mumbai-Style | Easy Chicken Frankie Recipe

    Simple step-by-step recipe video with the best chicken frankie recipe that everyone in your family will love.

    Yummefy’s easy chicken frankie recipe is inspired by the original Bombay chicken frankie roll, which has been one of Mumbai’s favourite fast-food for years along with vada pav, pav bhaji, bhel puri, and sev puri. These chicken frankie rolls have been ruling the street food scene around India, while their exotic variations have occasionally even found a place on gourmet menus.

    It is believed that the chicken frankie recipe is an innovative take, by a creative Mumbai resident, on the Calcutta chicken roll and the kathi roll, though that is up for debate. One of the first frankie outlets was at Scandal Point on Warden Road, in Mumbai. In this area, it was common to see the parking lot full of cars, with people lining up to order their frankies and get their fill every evening.

    Our short video details the step-by-step method and ingredients required to easily prepare this delicious chicken frankie recipe right at home.

    Why try?

    Imagine biting into chunks of juicy and saucy chicken prepared in aromatic spices, wrapped in a soft roti slathered with egg. Well, that’s exactly what we would want you to treat yourself to, with our simple chicken frankie recipe that’s a sure shot hit among all.

    Tastewise:

    Our chicken frankie recipe’s home-made onion-tomato masala is infused with spices like chat masala, dry mango powder (amchur), roasted cumin, and mint, which renders it a tangy and smoky flavour. As the chicken pieces are left in the masala to steep, they become succulent. The crunchiness of raw onions, softened by suffusing them in vinegar, and the softness of egg on the wrap brings out the flavours of the chicken filling further.

    Tips to get the chicken frankie recipe right:

    • Always measure out and prepare your ingredients in advance. It makes cooking so much easier without any last-minute surprises.
    • Use boneless chicken thighs in this tawa chicken frankie recipe for the most succulent chicken. You could use boneless chicken breasts, but they could dry up if you overcook them. Chicken thighs are much more forgiving.
    • In case you want to work ahead, prepare the chicken filling and place it in the refrigerator for up to one day. Reheat gently by adding a tablespoon or two of water. Make fresh rotis and assemble just before serving to prevent the chicken frankies from getting soggy.

    Healthify your food:

    • The rotis in our easy chicken frankie recipe are prepared with a combination of whole-wheat and refined flour. However, you can choose just whole-wheat flour for a healthier chicken frankie roll.
    • The tomato puree we have used in the recipe is prepared from fresh tomatoes by blending them at home. Wash the tomatoes, slice off the stem if any, and then toss them in a blender or mixer. That’s it – your fresh tomato puree is ready.
    • Chicken Frankie rolls can be prepared in the slightest amount of oil. So, instead of cooking the chicken frankie filling with three tablespoons of oil, reduce it to one tablespoon or less. It’ll take a little longer to cook and will require more care and attention while cooking, but the result will be a healthy chicken frankie recipe.

    Be experimental:

    Are you a meat lover? Then try these frankies with mutton or lamb. It works beautifully, and mutton frankie is in fact a much-loved version available on the streets and at Yummefy. Or give the recipe a vegetarian twist by making it with paneer (cottage cheese) for a scrumptious paneer frankie. Use a mix of vegetables for a delicious veg frankie roll version. If you’re feeling crazy experimental, add some pesto or white sauce to the chicken filling, or make it Chinese by using Szechuan chilli chicken as a filling. You need not be a celebrated chef to experiment with the flavours of our chicken frankie recipe.

    Garnishing and serving suggestions:

    Chicken frankie rolls are best served hot, so you might prepare the chicken beforehand but wrap them up into a roll only when you are ready to serve it. While we think there are no accompaniments needed for this delicious wrap, you can serve it with fresh coriander chutney for those who insist. The frankies can also be cut into bite-sized bits to be served as a snack at any party. You can also pin up the end of the roll using a tooth-pick to secure the loose end. Another way to mess-free eating chicken frankie would be to cover them in food-grade wrapping paper, leaving one end open to enjoy the roll. 

    Binge on:

    This easy chicken frankie recipe results in a balanced and wholesome meal full of protein and carbs. You can pack them for kids’ lunch, picnic food or prepare some to satisfy your evening cravings. They shall always remain loyal to you in satiating your hunger pangs while tantalizing your taste.

    Or see all our Street Food Recipes right here!

  •
  • RECIPE

    INGREDIENTS

    3 tablespoon vegetable oil
    1 teaspoon garlic paste
    1 teaspoon ginger paste
    100 gram onions, finely chopped
    1/2 cup tomato puree, fresh
    1/2 teaspoon red chilli powder
    1/2 teaspoon garam masala
    1/2 teaspoon cumin powder
    1 teaspoon coriander powder
    250 gram chicken thighs, boneless, cut into 1 inch pieces
    1 teaspoon amchur (dried mango powder), (mango powder)
    1 tablespoon fresh mint leaves, chopped
    2 tablespoon coriander leaves, chopped
    1 teaspoon salt, or to taste
    25 gram whole wheat flour (atta)
    175 gram all-purpose flour (maida), maida
    1/2 teaspoon salt
    1/2 tablespoon vegetable oil
    6 teaspoon vegetable oil
    3 eggs, lightly beaten
    100 gram onions, thinly sliced
    3 teaspoon white vinegar, mixed with the onion above
    6 green chillies, fresh, deseeded and finely chopped
    1 1/2 teaspoon chaat masala, or to taste

    COOKING METHOD

             Filling

    1. Heat oil in a kadhai or wok over medium heat until very hot but not smoking. Toss in the garlic and ginger and sauté for 45 to 60 seconds. Add onion and continue to sauté till the onion is golden. Pour in the tomato puree, stir well, and cook till the liquid starts to dry out.
       
    2. Add the red chilli powder, garam masala, cumin powder, and coriander powder to the kadhai, stirring to mix well. Cook for about 1 minute before adding the chicken.
       
    3. Let the chicken cook for about 4 minutes, till its color has changed and it is cooked through. Add 2 tablespoons of water during this process if the kadhai starts drying out. We want a “laga lipta” consistency to the dish, neither too dry nor too runny.
       
    4. Add amchur, mint leaves, coriander leaves, and salt, and give the filling a good stir. Take off the heat and set aside while you prepare the roti wrap.

      Roti Wrap
       
    5. Mix both flours, oil and salt and knead well to make a soft dough. Divide equally into 6 balls and cover with a moist cloth. Take one ball of dough and using a rolling pin, roll out to a 6” round.  Put a tava or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, turn it onto the other side and continue to cook for an additional 1 minute. Remove from heat (note that it will not be fully cooked through as yet).
       
    6. Place a frying pan on medium heat and add 1 teaspoon of oil. When hot, place 1 roti wrap in the pan and gently fry, turning, till cooked through on both sides. Remove the roti wrap and add 1/6th of the 3 eggs (or ½ a beaten egg). Let cook for 10 seconds before placing the roti on top of the egg. The egg will stick to the roti. Remove once the egg has cooked. Repeat for all roti wraps.

      Assembling
       
    7. Divide the reserved filling into 6 parts. Lay the roti down and place 1 part of the filling in a straight line about 1” from the edge. Top with some vinegared onion, 1 chopped fresh green chilli, and sprinkle with chaat masala. Roll to form a wrap. Repeat for all frankies. Eat hot.
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