Spicy Chicken Fajitas Recipe:
A perfect lunch or brunch recipe that’s Mexican by origin but tweaked to our liking with Indian spices.
The back logs that kept me occupied to the extent of keeping me away from my kitchen for so long is finally done with. It feels great to be out of the mess and after having juggled my way through the pile successfully it was time to treat myself to a prized food. So just like I often do, I had marinated a boneless chicken breast with my favorite Indian style spices last night itself and had popped it in the fridge in a zip lock back. I usually do marinate my meat in some basic spices at night and just leave it in the fridge and then next day cook it to suit my mood of the day. This comes quite handy because I have the most difficult time deciding on the exact recipe, but in this case i have ample time all through the night and next day to make up my mind. Since I use only basic salt, oil and a little ginger-garlic rub I can simply use it into most Indian recipes or grills, and the outcome is juicy flavorsome meat always.
Though, this once for a change I already knew that I wanted to make an extra spicy wrap, so I used some extra hot spices and also kept some curd wrapped in a muslin cloth hung overnight to use as a healthy dressing. So my lunch this afternoon was like getting back to my delicious journey. Check the recipe and I am sure you won’t be able to resist this one.
Ingredients (Made 4 small Fajitas- serves 2):
For the Marinade:
- 1 boneless chicken breast, approx 250 gms
- 1 tbsp coarse coriander pwd
- ½ tbsp crushed cumin
- 1 tsp crushed chilli flakes
- 1 tbsp chopped fresh coriander
- ½ tsp pepper pwd
- 1 tbsp Olive oil
- 1 tbsp lemon juice
For the Fajitas:
- 4 flour tortilla, 6 inches (You may use just 2 larger ones)
- 100 gms curd, hung over night in a muslin cloth (skip this and just use sour cream or even mayonnaise)
- 1 medium red onion, cut into thin strips
- 1 small or ½ capsicum, cut into fine strips
- 4-6 lettuce leaves
- A couple of jalapenos
- 1 tsp English Mustard sauce
- 1 tsp apple cider vinegar
- Salt and pepper to dress
- 2 tsp olive or any cooking oil
- 1 tsp sour cream or any cheese spread or mayonnaise (skip this if already using cream or mayonnaise)
- Dry roast the cumin, coriander and chilli pwd till fragrant. Strain this in a pestle and add the remaining ingredients and pestle together.
- Now clean a chicken breast, make parallel incisions on the top, pound a little to even out and flatten the meat with a meat mallet or a pestle is just fine. Now rub the above spice mix to the chicken and allow marinating in the fridge in a zip lock bag overnight or 2-3 hrs.
The Chicken Fajitas:
- Keep the marinated chicken out at room temperature for ½ an hour. In the meanwhile chop onion and capsicum, and toss them with salt, mustard sauce, cider vinegar and mix the cut jalepenos.
- Also beat the hung curd and sour cream together, dress with salt and pepper and keep aside.
- Now, cut it into small strips and keep aside. Heat the olive oil in a frying pan and stir fry the chicken strips on medium heat along with all the remaining marinade until cooked.
- Now take the tortillas and just toss it on a flat pan or use a grill pan for to get the beautiful grill marks on one side. Now arrange tortilla, start with a line of lettuce along the centre, follow up with the vegetables, then the stir fried chicken and finally the cream-curd dressing. Dress with extra salt and pepper if required.
- Wrap up into a roll with one lengthwise side open or just two sides to make an overlapping conical wrap and you are done, just grab and take a bite.
Dos and Don’ts:
- Use simple sour cream or Mayonnaise topping to your own liking
- Add extra veggies like, carrots or olives.
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