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Mumbai Style Chicken Frankie Recipe

Mumbai Style Chicken Frankie
How to make Mumbai Style Chicken Frankie

Mumbai Style Chicken Frankie Recipe:If you’ve ever wanted to explore the street food of Mumbai without moving out of your home, try this easy chicken Frankie recipe.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Mumbai Style Chicken Frankie

  • 500 gms Boneless chicken
  • 1 cup Maida
  • 4 Eggs
  • 1 cup Sliced onions
  • 4-6 Green chillies chopped
  • 2 tbsp Ginger garlic paste
  • 1 cup Coriander Leaves
  • 1/2 cup Mint Leaves
  • Medium ginger
  • 1/2 cup Vinegar
  • red chilli powder
  • 1 tsp Black pepper powder
  • 1/2 tsp Jeera powder
  • 1/2 tsp Dhania powder
  • 1/2 tsp Garam Masala
  • 1/2 tsp Amchur powder
  • 1/2 tsp Haldi
  • Salt according to taste

How to Make Mumbai Style Chicken Frankie

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In a bowl take maida, add a little salt, some oil and knead a soft and sticky dough by gradually adding water.
Pour 2-3 tbsp oil on top of the dough and let it rest for some time.
Around the same time, take half of the vinegar and add 4 chopped green chillies to it. Let this sit until needed.
For the chicken filling, In a bowl, add the boneless chicken, 1 tsp vinegar, a pinch of salt, 1 tbsp ginger garlic paste, ½ tsp red chilli powder and ½ tsp black pepper powder.
Mix everything well and let the chicken marinate for 15-30 minutes.
Now in a pan, heat oil and add half of the onions, remaining ginger garlic paste and let it cook until onions are soft.
Now add the remaining dry spices – red chilli powder, black pepper powder, jeera powder, dhania powder, amchur powder, haldi and salt and mix everything together.
Once the masalas have been mixed, add the marinated chicken and sprinkle a little water if you feel the masala is too dry.
Check if the chicken is soft and cooked, end by adding garam masala and a tspn of vinegar before removing it off the heat.
Prepare the cooling green chutney by blending together coriander leaves, mint leaves, ginger, remaining green chilli and a little salt.
Now roll a medium-sized thin roti with the dough and cook it in tawa with some oil over medium heat.
In a bowl beat the eggs with a pinch of salt and pour this on top of the almost cooked rotis.
Once the egg has cooked, remove the roti from the heat, add the chicken filling, garnish with some onion slices, green chutney, the vinegar chillies and roll tightly in a foil before you serve.
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