Spiced Chicken Wrap with Mint Chutney — Chicken Tikka Frankie Roll
A Mumbai street-style frankie of broiled chicken tikka rolled in a flaky paratha with mint chutney, sliced onion, and a yogurt drizzle.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g chicken thigh into 0.5-inch strips. Whisk 1/4 cup yogurt with ginger-garlic paste, kashmiri chilli powder, garam masala, cumin, carom seeds, 0.5 tsp salt, 2 tsp lemon juice, oil, and crushed kasuri methi. Coat chicken, rest 5 minutes. Slice red onion, toss with 1 tsp lemon juice, black pepper, pinch salt. Whisk 1/4 cup yogurt with half the mint, pinch salt, 1.5 tsp water.
Broil
Heat broiler to high, line two sheet pans with foil. Spread marinated chicken in single layers on both pans, broil 4 inches from heat 9 minutes, turning once at 6 minutes, until edges char deeply and internal temperature reaches 165°F.
Crisp
Heat parathas in a dry skillet over medium heat 90 seconds per side until golden, flaky, and crisp at edges. Work in batches if needed.
Wrap
Lay each paratha flat, spread 1.5 tbsp mint-coriander chutney across centre. Pile broiled chicken down middle, top with onion-lemon salad and remaining mint and coriander.
Plate
Drizzle yogurt mixture over the filling, sprinkle chaat masala to finish, roll tightly, and serve immediately with lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.