Ingredients
For the tikka:
500 gms chicken thighs (boneless and skinless)
½ cup yogurt
1 tsp Kashmiri chilli powder
¼ tsp turmeric powder
½ tsp dried fenugreek leaves (kasuri methi)
½ tsp cumin powder
½ tsp coriander powder
½ tsp garam masala powder
1 tsp salt
½ tsp pepper powder
Juice of 1 lime or lemon
1 tsp ginger-garlic paste (a blend made using equal portions of ginger and garlic)
¼ cup mustard oil
4 to 6 tbsp oil to cook
For the wrap:
1 medium onion, thinly sliced
¼ cup chopped mint leaves
3 to 4 green chillies, finely chopped
2 tsp chaat masala
5 tsp white vinegar
5 eggs
5 Tortilla wraps or rotis
4 to 6 tbsp oil, for toasting
For the wrap:
1 medium onion, thinly sliced
¼ cup chopped mint leaves
3 to 4 green chillies, finely chopped
2 tsp chaat masala
5 tsp white vinegar
5 eggs
5 Tortilla wraps or rotis
4 to 6 tbsp oil, for toasting
Method
1. In a large bowl, combine yogurt, Kashmiri chilli powder, turmeric powder, cumin powder, coriander powder, garam masala powder, salt, pepper powder, dried fenugreek leaves or kasuri methi (rub this between your palms before addition to release the fragrance of the leaves), add juice of 1 lime, ginger-garlic paste and mustard oil or any other cooking oil. Mix well.
2. Marinate the chicken thighs for an hour with this mix, after cutting them in 2-inch cubes.
3. Heat a pan on a medium flame, and add oil. Once the oil is hot, add half of the marinated chicken. Cook them for three minutes, per side, until it starts to become charred.
4. Cook them in two batches until all the water has evaporated. Transfer to a plate and keep aside.
5. Place another pan on a medium flame and add two tablespoons of oil. Beat one egg and thinly spread on this pan.
6. Once half-cooked, place one large round tortilla bread or any roti of your choice. Flip the tortilla or roti with the egg, so that it is evenly cooked on the other side. Remove off the pan and transfer to a plate or clean surface with the egg side facing up.
7. Start building the frankie, by adding four to five pieces of chicken, lined up in the centre. Over this add a few sliced onions, some finely chopped green chillies, and a teaspoon of roughly chopped mint leaves.
8. Sprinkle chaat masala over this and finally add a teaspoon of white vinegar. Tightly wrap the Frankie into a nice roll.
9. Take aluminium foil, cut it in two equal parts and wrap each end of the frankie with it. Leave the centre of the Frankie unwrapped. Cut the centre and you will have two equal Chicken Tikka frankies to serve. Enjoy!
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