Chicken tikka Frankie

Ingredients

Boneless Chicken 1/2 inch piece 

Refined Flour 2 containers 

Salt to taste 

Oil 2 tablespoons 

Onions chopped2 medium 

Ginger glue 2 teaspoons 

Garlic glue 2 teaspoons 

Coriander powder 2 teaspoons 

Turmeric powder 1/2 teaspoon 

Red stew powder 2 teaspoons

Tomatoes chopped2 medium 

New coriander leaves chopped2 tablespoons 

Lemon juice 2 tablespoons 

Eggs 4 

Onions sliced2 medium 

Bean stew vinegar 4 teaspoons 

Green chutney 8 teaspoons

Methods:

1. Dice the chicken into little 3D shapes. 

2. Warmth oil in a container and saute the onions alongside the ginger garlic glue and green stew until darker. 

3. Include the frankie masala/dry powders and broil once more. 

4. Blend in the tomato puree and broil for a couple of more minutes. 

5. Include the chicken and a little water. Cover and cook until the point that chicken is finished. Include coriander leaves, salt and vinegar. Blend well and use as filling. 

For the Wraps: 

1. Massage the flour alongside salt to a mixture. 

2. Take off into thick chappatis. 

3. Brush the two sides with beaten egg, sear on a tava, 

4. Put in the filling alongside a spoonful of the cleaved onions, roll and serve hot. 

Surmised readiness and cooking time: 30 minutes