मसाला चिकन फ्रँकी | Masala Chicken Frankie | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Frankie stuffed with a masaledar chicken mixture, pickled onions, carrots and cooked to perfection. Try it today!

MASALA CHICKEN FRANKIE

Ingredients

2 boneless chicken breasts
4 ready-made refined flour (maida) rotis
Stuffing
2 tbsps oil
1 tsp cumin seeds
1½ tbsps crushed ginger-garlic
2 medium onions, chopped
1-2 green chillies
2 medium tomatoes, chopped
1 tsp red chilli powder
½ tsp turmeric powder
2 tsps Tata Sampann Chicken Masala
Salt to taste
½ cup yogurt
2 tsps cashew nut paste
A pinch of chaat masala
2 tbsps tomato ketchup
2 tbsps chopped fresh coriander leaves
Topping
1 large onion, sliced
1 green chilli
1½ tbsps vinegar
Salt to taste
Carrot strips as required
Chaat masala for sprinkling
Egg mixture
4 eggs
Salt to taste

Method

1. Heat oil in a non-stick pan.
2. Add cumin seeds and let them change colour.
3. Add onions, mix and sauté well.
4. Finely chop green chillies and add into the pan, mix and cook till the onions turn translucent.
5. To make the topping, take onion slices in a bowl. Chop the green chilli and add into the bowl. Add vinegar and salt, mix and set aside for 10-15 minutes.
6. Add tomato, mix and cook till it turns soft and pulpy.
7. Horizontally slice the chicken breast in half and cut each half into thin strips.
8. Add red chilli powder, turmeric powder, Tata Sampann Chicken Masala and salt into the onion-tomato mixture and mix well.
9. Add yogurt, mix and cook on low heat for 2-3 minutes.
10. Add chicken strips, mix and sauté for 4-5 minutes.
11. Add cashew nut paste, mix and cook for a minute. Add coriander leaves, mix and switch the heat off.
12. Heat a non-stick tawa, place the refined flour roti on it and cook for 1-2 minutes.
13. Meanwhile, break in an egg in a bowl, add salt and whisk well with a fork.
14. Flip the refined flour roti and continue to cook for 1-2 minutes more.
15. Pour the egg mixture on top and spread it evenly. Gently flip and cook for 1-2 minutes more.
16. Place a parchment paper on a worktop, place the roti with the egg side facing up on it. Spread a generous portion of the chicken stuffing, sprinkle the topping on it, place a few carrot strips, sprinkle chaat masala and tightly roll with the parchment paper and twist the ends.
17. Serve hot.

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