Chicken Frankies


“Frankies” are a popular Indian street snack first introduced in Mumbai many, many years ago. It is similar to a “kati” roll and comprises of a egg-washed flat bread, chutney, spices, onions and any kind of meat and/or a mix of veggies. I often make a vegetarian version of these which is loved by all. I decided to spice it up a bit and make a chicken frankie that’s tangy and scrumptious. I took this chicken recipe and played around with it and came up with something new that now seems to be a family favorite! I simply omitted the yogurt, coconut milk or milk from the recipe. The chicken is cooked with lots of caramelized onions which give it sweetness, freshly grated ginger and garlic paste and of course my favorite “RajahTandoori Masala that gives it a rich red color and flavor.

You could certainly serve this chicken as a curry by adding a little more water. While making frankies though, I like to cut the chicken pieces smaller than I would for a curry. I like to stuff the chicken in “Missoni” tortillas or “kawan” Malaysian rotis available in your local Indian grocery store. I skipped the egg wash this time, but you can certainly add some egg mixture while heating the tortilla and then stuff it with chicken, onion mixture, green chutney. Roll and serve hot!

Ingredients for the chicken:

  • 1 pound chicken thighs, boneless and skinless, cut small
  • 1 onion, chopped fine
  • 1 teaspoon freshly grated ginger paste
  • 2 teaspoons freshly grated garlic paste
  • 1 medium sized tomato, chopped fine
  • 1 teaspoon tomato paste- optional (I like to add it as it gives a tangy flavor and a bright red color)
  • 2 teaspoons tandoori masala
  • 1/2 teaspoon red chilly powder
  • 1/4 teaspoon garam masala powder
  • a pinch of granulated sugar
  • salt to taste (go easy on this as tandoori masala is salty)
  • 3 tablespoons of canola oil


Heat oil in a vessel. Add onions and fry till they get golden brown. This will take 15 to 20 minutes.

Add ginger paste, garlic paste and fry for a minute.IMG_4329

Add the tomatoes, tomato paste and fry till the oil starts to separate. This will take 8 to 10 minutes.IMG_4332

Add the chicken, salt to taste and fry for couple of minutes till the chicken is well coated with the masala. Keep frying for 5 minutes on medium heat.IMG_4334

Add tandoori masala, garam masala powder, red chilly powder and a pinch of sugar.IMG_4340

Finally, add 1/4 cup to 1/2 cup hot water. Cover and cook for 20 minutes or until chicken is cooked.


  • After the chicken is cooked, if you find the gravy is too thin, thicken it by keeping the lid off and boil for a few minutes, until the water evaporates to the desired consistency.
  • I like the gravy to be thick.


Ingredients for the onion mixture:

  • 1/2 onion finely chopped
  • 1  Thai hot green chilly, chopped fine
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon sugar
  • salt to taste
  • 2 teaspoons white vinegar or lemon juice


Chop the onions, cilantro and green chillies
Mix and add vinegar, sugar and salt to taste

Green Chutney: For a step by step method, click hereIMG_0236


  • 1 cup loosely packed fresh cilantro
  • 1/2 cup fresh mint leaves
  • 1 green chilly
  • 2 garlic cloves
  • 3/4 teaspoon cumin powder
  • Juice of 1 lime or lemon
  • 1 teaspoon sugar
  • 1/2 teaspoon salt ( or to taste)


Wash the cilantro and mint well and chop. Chopping need not be fine, your going to put it in a blender anyway.
Add the cilantro, mint, green chilly, cumin seeds, lemon juice, garlic, sugar and salt to a blender with 3 to 4 tablespoons of water. If you need, add more water so the blender can churn and make a fine paste.
Taste for seasonings. Ready to serve.
Assembling the rolls:
Heat the tortilla on both sides on a pan for a couple of minutes. DSC_6421
Add chicken.DSC_6424
Then add the onion mixture.DSC_6425
DSC_6429Spice it up with green chutney, roll, cut in half and serve with extra chutney on the side.DSC_6463



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