Chicken Frankies

Ingredients

• 700g (1 1/2 lb.) chicken breast or thigh meat, thinly sliced against the grain
• 2 tbsp rapeseed (canola) oil
• 2 medium red onions, thinly sliced and cut into 2.5cm (1 inch) pieces
• 2 tbsp garlic and ginger paste
• 2 – 3 green bird’s eye chillies, thinly sliced or left whole
• 1 tsp each of ground turmeric, ground cumin, ground coriander, amchoor (dried mango powder), anardana (pomegranate powder) and chaat masala.
• 1 tsp Kashmiri chilli powder plus more to taste if you like it spicy
• 125ml (1/2 cup) water
• 3 tbsp chopped coriander (cilantro)
• FOR THE MARINADE
• 2 tbsp garlic and ginger paste
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp lemon juice
• FOR THE WRAPS
• 4 large tortillas
• 4 tbsp ghee or rapeseed (canola) oil
• 4 eggs, beaten

Steps

1. Place the sliced chicken in a bowl with all of the marinade ingredients. Stir well to combine and allow to marinate for 30 minutes or up to 2 hours. It you’re in a rush, you could just go straight to cooking.
2. When ready to cook, heat the oil or ghee in a large frying pan over a medium-high heat. When visibly hot, stir in the sliced onion and fry for about 7 minutes or until soft, translucent and lightly browned. Stir in the garlic and ginger paste along with the chopped or whole chillies and then add the ground spices.
3. Give this all a good stir and then add the marinated chicken and stir some more until the chicken is completely coated with the sauce. Continue frying until the chicken begins to turn white on the exterior and then add the water and chopped coriander (cilantro).
4. Cover the pan and cook for 10 minutes over a medium heat. Give it all a good stir and then continue cooking, covered for another 10 minutes. Taste it and add more salt if needed. Take the lid off the pan and carry on simmering until almost all of the liquid has evaporated but the chicken is still looking nice and juicy. Set aside.
5. To save time, you could prepare the tortilla wraps while the chicken is simmering. I recommend using a non-stick pan for the wraps if you have one. Heat a quarter of the oil in your pan over medium-high heat. When hot, add one of the tortillas and let it lightly brown for about a minute. Then flip it over to brown the other side.
6. The tortilla should puff up as it cooks which is normal. Transfer the fried tortilla to a plate and repeat with the remaining tortillas. Keep warm.
7. Now add a quarter of the beaten eggs to the pan and roll it all around in the pan to make it as thin as you can. You can swirl it onto the sides of some pans which will make it paper thin though this is not necessary. The thin layer of egg will cook quickly so top it with one of the fried tortilla to cook for about 20 seconds and then transfer the egg lined tortilla to a plate and keep warm. Repeat with the remaining eggs and tortillas.
8. Once your chicken has reduced down to your liking, place one of the egg lined tortillas on a clean surface and top it with some chicken. You could also add sliced onion or other veggies. Add your chutneys of choice and then fold the top over before rolling it all up.
9. You’re going to love these wraps! You could serve these the traditional way, wrapped up in paper or foil but that isn’t essential. Repeat with the remaining tortillas and chicken and serve hot or at room temperature. Hot is best!