You can’t go wrong with an Achari Chicken Frankie, or Kathi Roll. Chicken breast marinated in Indian pickling spices, wrapped in a delicious roti with your favorite toppings makes this the perfect lunch or dinner.
If you’re a big fan of Indian pickles, you’re going to love this achari chicken frankie, or achari chicken kathi roll. Even if you’re like me, and you’re not a huge fan of Indian pickles, you will still love this chicken frankie. You want proof? I gave my mom a frankie and she said it was the “best taco” (lol) she’s ever had. That came from a woman who doesn’t like Indian food except for samosas and chicken tandoori.
The inspiration for this post came from my friend Brian over at Krumpli. He has this amazing Indian Chicken Pickle recipe, and as soon as I saw it I knew I wanted to recreate it. There’s a funny story behind it, actually. When I first saw his post I was like what in the world is chicken pickle, I’ve never heard of it. Then a couple of months later, it hit me. It was achari chicken. I have studied Punjabi and Hindi, and I am familiar with most of the terms when it comes to cooking. I’ve even got a fluent Hindi speaker at home, so I like to think I have some credit. I know achari chicken would be chicken pickle..but it didn’t register at the time because it was in English. I felt incredibly stupid, but hey, who hasn’t had their blonde moments?
Since I wanted to do chicken frankies, I wanted the chicken to be a bit dry. I marinated the chicken in the pickling spices instead of cooking the spices directly with the chicken. I also added a bit of a secret ingredient or two to bring out the tang of the achar. I added everyday condiments, like lettuce and tomatoes, and then topped the chicken frankie with green and red chutney, because chutney is life. It ended up becoming a deliciously spiced wrap, and leftovers are even better the next day.
- 1 lb chicken breast, cut into strips
- 1 tsp turmeric
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 8 fenugreek seeds
- 3-4 dried red chilis
- 1½ tsp Mustard Seeds
- 1½ tsp Fennel Seeds
- 5 oz cider vinegar
- 5 oz oil
- 2 tbsp oil
- 1 onion, thinly sliced
- garam masala to taste
- a dash of hing
- a pinch of black salt
- 2 tbsp ketchup
- salt to taste
- roti or parantha
- In a pan, roast the cumin seeds, red chilis, mustard seeds, fenugreek seeds, and fennel seeds until they get nice and toasty. Make sure they don't burn. Cool, then grind into a powder.
- In a bowl, add the oil and vinegar along with the roasted powder, turmeric, and ginger garlic paste. Stir.
- Add the chicken and mix it up.
- Cover and marinate in the fridge for 4-6 hours.
- Heat the 2 tbsp of oil in a pan on medium.
- Add a dash of hing.
- Add the onions and saute until translucent.
- Remove the chicken from the marinade and add to the pan. Cook until chicken is done, around 15 minutes, depending on how thick the chicken pieces are.
- If there's lots of liquid, turn pan on high and cook the liquid down.
- Add the black salt, stir.
- Add garam masala and salt to taste. Stir in the ketchup.
- Wrap in rotis or paranthas and add your favorite condiments.