Chicken Frankie (Mumbai Chicken Wraps)


-serves 3
​If there is one Indian street food I could eat all day every day, it would have to be Mumbai chicken frankie. Why it is called a "frankie" nobody knows ;) This humble wrap simply consists of bits of spiced chicken quickly stir-fried in onions, tomatoes and chilies in a large flat pan called a "tawa". The hot chicken mix is then stuffed inside freshly  made roti and topped with pickled onions - much like a street taco. Enjoy this quick and easy recipe!

Ingredients for Chicken Frankie

Chicken Marinade
500g boneless skinless chicken thighs, thinly sliced
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon salt

Pickled Onion Salad
300g red onion, thinly sliced 
Juice of 1.5 lemons
1/2 teaspoon salt
1/2 teaspoon chili powder 
1/4 teaspoon turmeric 
​
​Chicken Filling
​3 tablespoons olive or coconut oil
200g red onion, finely chopped 
1 tablespoon ginger, chopped
1 tablespoon garlic chopped
1 tablespoons coriander powder
1/2 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon or to taste red chilli powder
250g ripe tomatoes, chopped
1/4 cup fresh coriander leaves or chives, chopped
1 tablespoon lemon juice

​Wrap
Naan Bread or Wrap of your choice

Recipe 
Making pickled onions:
1. In a medium bowl, place sliced onions, lemon juice, salt, chili powder and turmeric - toss to coat well. Cover and refrigerate for a few hours for flavors to mingle.

Making chicken filling:
1. Heat oil in a wok on medium-high flame. Add chopped onion and sauté for a few minutes until lightly brown.
2. Add ginger, garlic and continue to sauté for another two minutes. 
3. Add tomatoes, turmeric powder, red chilli powder, salt, coriander powder, and stir.
4. Add chicken and stir fry for another 5-6 minutes until chicken is cooked, and the sauce is thick.
5. Add coriander leaves, lemon juice, mix well and set aside.

Making wrap:
1. Heat a frying pan for 3-4 minutes on medium flame.
​2. Place frozen naan and roast for less than a minute on each side until slightly toasted. Using a pair of tongs place naan directly on the gas flame for a few seconds on each side. 
​3. Place chicken filling along the center of naan, top with pickled onions, serve hot.
​For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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