Recipe of Butter Chicken Frankie




Butter Chicken Frankie is a lip smacking and delicious appetizer , in which I have given a filling of butter chicken and then assembled it in frankie way by adding onion vinegar salad and rolled tightly in egg chapatti .
Though Frankie is a famous Indian street food , served in all street side joints with many variations like mutton frankie , chicken frankie , veg frankie and so on.




Well I was preparing Butter Chicken with butter naan for my afternoon meal , but as I wanted to have something different so end up making into Frankie style . To my surprise my Butter Chicken Frankie turned out so delicious that my family demanded to make it more often . Here is my Butter Chicken Frankie recipe .

INGREDIENTS FOR MARINATION : 

1 kg boneless chicken 
2 tbsp ginger garlic paste
2 tsp tandoori masala 
1/4 cup curd 
1 tbsp lemon 
1/4 tsp garam masala powder 
1/4 tsp cumin powder
salt to taste 
1-2 tbsp oil  
1 tsp red chilly powder 
pinch of red food colour ( optional ) 

INGREDIENTS FOR GRAVY : 

3-4 large tomatoes 
2-3 peppercorns 
1 small cinnamon stick 
1 green cardamom 
2 cloves 
2 tbsp ginger garlic paste 
1- 2 tsp coriander powder 
1/4 tsp cumin powder
2 tsp red chilly powder ( kashmiri )
3 - 4 finely chopped green chilies ( optional )
1/4 tsp garam masala 
1/2 cup cashews 
1/4 tsp turmeric powder 
1 small tsp sugar
1/2 cup yoghurt
pinch of food colour ( optional )
2 tbsp cream ( fresh cream ) 
1/2 cup milk 
oil 
butter 

ADDITIONAL INGREDIENTS : 
2 onions finely chopped
chaat masala
2 nos finely chopped green chilies
6-7  tsp Vinegar
4 eggs

METHOD FOR CHICKEN TIKKAS 
  • Clean , wash and chop chicken boneless into medium pieces and marinate them with salt , ginger garlic paste, curd , garam masala, tandoori masala , red chilly powder , oil , lemon juice , cumin powder and food colour ( optional ) for few hours , I mostly marinate them a night before preparing biryani and refrigerate them. 
  • In a fry pan add 2 tbsp butter and fry the marinated chicken pieces for about 3-4 minutes , flip and fry the other side too until done . ( note : this frying shall not take more than 10 -15 minutes )   OR 
  • Alternatively you can grill the chicken pieces in oven too , weave the chicken pieces on skewers and grill them in pre heat oven at 180 degree C for 20 minutes or until done . Make sure you keep an oven tray beneath so that the masala that drips will be later added to the gravy . Grill the chicken pieces for 10 minutes , bast with butter , flip and grill the other side too until slightly charred and done. ( my oven has a rotary system so I just baste the pieces at few intervals ) 
  • Heat the coal on gas . In a pot add all the chicken pieces and once the coal is red hot , place it in between the chicken pieces on a small piece of foil or small steel bowl , add 1 tbsp oil or butter on the coal and cover immediately , this step will give a smoky flavour to the chicken pieces . After sometime discard the coal and keep the chicken pieces aside.
  • If you have prepared the chicken tikkas in pan instead of oven, after you give smoke to the tikkas , weave only the chicken pieces on skewers , baste with butter and directly grill them from all over to give charred effect . Preserve the gravy or you can say marinade for further use . ( Recipe by Zulekha Arafat)
NOTE : You can chop or shred the chicken pieces or even keep the same size to be added to gravy.


PREPARATION OF GRAVY : 
  • In a food processor , grind cashews and blanched tomatoes , keep aside. 
  • In a deep pan or kadhai drizzle little butter and oil add whole garam masala like peppercorns , cinnamon stick , green cardamom cloves . Let it splutter.
  • Add ginger garlic paste and fry until raw smell disappears.
  • Add this cashew paste and fry until oil separates.
  • Now add salt , red chilly powder , coriander powder and roast for a minute.
  • Add 1/2 cup water and fry until oil separates. Now add curd and marinade ( the preserved gravy if left when preparing chicken pieces ) and fry for sometime.
  • Lastly add cumin powder , garam masala powder , green chillies chopped ( optional ) and sugar . Cook for 5 minutes and adjust salt and red chilly powder.
  • Add milk , cream , mix well and cook on low flame for 2-3 minutes .
  • Now add chicken tikkas and mix well , cook for 7 - 10 minutes , adjust the gravy ( for frankie , you need thick gravy ) and off the gas. 
  • Garnish with coriander leaves and here your butter chicken is ready to assemble into Butter chicken frankie .

NOTE : 
  1. Adding of food colour is optional .
  2. You can adjust the spice, increase or decrease the chilly powder and green chillies as per your taste and preferences.
  3. You can skip cream , but adding makes it more flavourful .
  4. You can skip sugar too , but I always prefer adding sugar as it gives the balance taste . Instead of sugar you can add tomato sauce too . 
  5. Instead of adding blanched tomatoes , you can add chopped tomatoes. 
  6. If you have birista ( golden fried onions ) pre hand , you can use them but it is better if you make fresh birista.
  7. Instead of doing Coal dhughar on the chicken pieces , skip giving coal dhungar over the pieces and give the dungaar when the butter chicken is fully prepared , this will give smokey flavour in the thick gravy .
  8. You can do hot coal dhungar on chicken pieces and after the completion of the gravy too . Either give both the times or as per mentioned above in the method section or just after the butter chicken is fully prepared , choice is yours . 
NOTE : Coal Dhungaar method means smoking a dish with hot charcoal and is referred to as coal smoking too .




FOR WRAPS: 

1 1/2 - 2 cup maida ( all purpose flour) 
4 -5 tbsp oil / ghee
water as required 
salt 

For wraps: 

1. Knead the maida  ( all purpose flour) with required amount of water and salt, while kneading it, add ghee or oil in between the process and knead it into a semi soft dough.  ( dough should not be too soft nor too hard) . Cover with kitchen towel and let it rest for 10 -15 minutes . 

2. Divide the dough into equal parts, Now roll each part into a long roll of the size of chappatis. ( roti) 


3.  Roast them one by one on hot tawa with few drops of oil . Beat the eggs well and pour some of the eggs onto the roti and let it set , once the egg is set on roti, flip it upside down  so that eggs get cooked properly.( if necessary add few drops of oil after flipping it ) Flip the other side and roast it too with few drops of oil .

4. Make the onion salad by adding vinegar and  green chilies just 5 minutes before serving, Now place the egg side of the roti as the surface on the serving dish  , place the butter chicken ( with some thick gravy ) filling  in the center , now place few onion salad , sprinkle few coriander leaves and some chaat masala . Roll it tightly and serve hot . ( Recipe by Zulekha Arafat )




PREPARATION TIME : 20 Minutes .
COOKING TIME : 30 Minutes .
TOTAL TIME : 50 -60 Minutes  approximately .
SERVES : 6-8 Persons .

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