My best version of the Mumbai Style Chicken Frankie! Juicy, Tangy Irresistible – Sanjyot Keer
Prep time: 15 – 20 mins
Cooking time: 30 – 45 minutes
Serves: 5-6 people
For chicken filling
Chicken 500 gm (boneless)
Salt & black pepper to taste
Ginger garlic paste 1 tbsp
Vinegar 1 tsp
Oil 2 tbsp
Onions 5 medium size (sliced)
Salt a pinch
Ginger garlic paste 2 tbsp
Green chillies 3-4 nos. (chopped)
Turmeric (haldi) powder 1 tsp
Coriander powder (dhaniya powder) 2 tbsp
Red chilli powder 2 tbsp
Freshly prepared frankie masala 1 tbsp
Water 500 ml
Vinegar 3 tbsp
Garam masala ½ tsp
Fresh coriander 1 tbsp (chopped)
Wash the boneless chicken really well & cut them into really thin strips.
Apply salt, pepper & ginger garlic paste to the chicken, mix well & marinate it until you use them next in the masala to cook.
Set a pan or wok on medium heat, add oil, add sliced onions & some salt so the onions take less time cook, & cook them until just light golden brown.
Add ginger garlic paste & chopped green chillies, stir & cook for 2-3 minutes.
Add the powdered spices & cook for 2-3 minutes, now add the marinated chicken, salt to taste & cook it for 7-8 minutes & add the water, vinegar & garam masala, stir well & bring it to a boil.
Next, cover the pan with lid & cook the chicken for another 5 minutes.
Finally add some freshly chopped coriander leaves & your chicken filling is ready to be used in the frankie.
For making half cooked frankie roti
Refined flour 2 cups
Salt ½ tsp
Curd 1/4th cup
Water 1 & 1/4th cup (300 ml approx.)
Oil 2 tbsp
Oil as required for cooking the roti
Mix refined flour, salt, curd & add water gradually & knead a very soft & stretchy dough. Knead well to get the stretchy texture to the dough. You can adjust the quantity of water as required.
Tip: as you add the water, you’ll feel like its too much, but just hold on! Don’t give up! Just knead well & the dough will start to form.
Add oil & knead the dough once again to make it smooth & stretchy.
Cover it with a damp cloth & rest it for at least 30 minutes, after 30 minutes
Sprinkle some dry flour over the dough & divide it into small & equal size dough balls.
Coat it with dry flour, flatten it with hands & further use a rolling pin to make a thick roti
Set a tawa on medium-high heat, add little oil, cook the roti briefly on both the sides for roughly 20-30 seconds on each side. Make sure the tawa is hot enough & please do not burn the roti.
Cook as many half done rotis as you want & stack them, keep it cover in a cloth or you can also keep them in an insulated casserole to keep them soft.
Use them as required when about to make the frankie.
For homemade Frankie masala
Kashmiri red chilli powder 3 tbsp
Turmeric powder 1 tsp
Coriander powder 2 tbsp
Black salt 1 tbsp
Anardana powder 1 tbsp (optional)
Aamchur powder 3 tbsp
Cumin (jeera) powder 1 tbsp
Garam masala 2 tsp
Black pepper ½ tsp
Salt ½ tsp
Just mix all the spices in a mixing jar & your frankie masala is ready, use them accordingly & store them in an airtight container & you can store it in the fridge for couple of months.
As the anardana powder is optional, but if you have it in the kitchen then please do use it.
For special frankie tangy chutney
• Handful of fresh coriander leaves
• Handful of fresh mint leaves
• Green chillies 3-4 nos.
• Ginger ½ inch
• Tamarind pulp 3 tbsp
• Black salt ½ tsp
• Water 50 ml
Simply add all the ingredients in a grinding jar, & grind to a fine chutney, your special frankie tangy chutney is ready. Use accordingly.
This watery consistency will give a juicy consistency to the frankie.
Eggs 1-2 nos. For one frankie roti
Salt & pepper to taste
Half cooked frankie roti
Butter as required
Break egg in the bowl, add salt & pepper to taste & whisk well.
Set a pan on high heat, & cook the half cooked frankie roti until golden brown spots appear, further add butter to cook & for that distinct flavour.
Next, pour the whisked eggs over one side of the roti & flip & cook until the eggs are cooked.
You are ready to assemble your frankies.
For chilli vinegar, simply just soak the chopped green chillies in the vinegar for 10-15 minutes, your chilli vinegar is ready to be used.
As now everything is ready to be assembled, so first, start by sprinkling some frankie masala all over the roti, further add a spoonful or efficient amount of chicken filling, top it with some chopped onions, frankie special tangy chutney, some chilli vinegar & sprinkle some more frankie masala for that extra punch, & roll it. Your chicken frankie is ready to be served, serve it immediately.
You can tweak the toppings according to your preference, if you want you can avoid the addition of the onions, if you don’t like them.
I’ve made 3 variants, just by adding schezwan sauce in one & just cheese in another one. You can be creative in your own way.