Tandoori Chicken Fajita Parcels

8m
Serves 1
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Directions

  1. 1Prepare the filling: Heat 1 tbsp oil in a pan and add 1 tsp chopped garlic.
  2. 2Add 250 g small chicken cubes and fry until slightly off-white.
  3. 3Add ½ tsp ginger garlic paste.
  4. 4Add ½ tsp each of salt, red chili powder, crushed red chilies, cumin powder, and ¼ tsp black pepper powder.
  5. 5Add ½ tsp oregano (optional). Fry for 3-4 minutes until spices are roasted.
  6. 6Add 2 tsp tandoori masala powder and mix well.
  7. 7Add 3-4 tbsp of water, cover, and cook for 5-6 minutes on low flame.
  8. 8Increase heat and dry the chicken; remove from heat.
  9. 9Add ½ cup sliced onion and ½ cup sliced capsicum. Add ½ lemon juice. Mix gently and cook for 1½-2 minutes until the vegetables are slightly soft.
  10. 10Add ¼ cup fresh cream or mayonnaise and mix well.
  11. 11Add a small bowl with a burning coal on top and pour a little oil over it. Cover and let it sit for 3-4 minutes to get a smoky flavor (optional).
  12. 12Mix gently and set aside to cool.
  13. 13Prepare the batter: In a bowl, mix ½ cup all-purpose flour, ¼ tsp salt, and ½ tsp chili flakes.
  14. 14Gradually add 1 cup of water and whisk until you get a smooth and thin batter. Set aside.
  15. 15Add 1 cup (100g) mozzarella cheese to the cooled filling. Mix well.
  16. 16Prepare the parcels: Place two samosa sheets in a plus shape on a wooden board.
  17. 17Brush the center of the sheets with the batter. Add 1-1½ tbsp of the filling in the center, forming a small mound.
  18. 18Lift the bottom sheet and place it over the filling. Seal the sides.
  19. 19Apply batter to the folded edges and bring the top two corners together to form a square. Seal the edges. Repeat with remaining sheets.
  20. 20Dip the parcels into the batter, then into bread crumbs, coating them completely.
  21. 21Fry the parcels in medium hot oil for 3-4 minutes on each side, until golden brown and crispy.
  22. 22Serve hot with your favorite dipping sauces.

Ingredients

  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 250 g chicken
  • 0.5 tsp ginger garlic paste
  • 0.5 tsp salt
  • 0.5 tsp chili powder
  • 0.5 tsp chili flakes
  • 0.5 tsp cumin powder
  • 0.25 tsp black pepper powder
  • 0.5 tsp oregano
  • 2 tsp tandoori masala
  • 4 tbsp mayonnaise / fresh cream
  • 1 cup mozzarella cheese
  • 0.5 cup onion
  • 0.5 cup capsicum
  • 0.5 unit lemon juice
  • 0.5 cup All purpose flour
  • 0.25 tsp salt
  • 0.5 tsp chili flakes
  • 2 tbsp All purpose flour
  • 1 bread crumbs
  • 1 oil
  • 11 samosa sheets

Equipment

knifefrying panspatulabowlwhiskbrushzip lock bag

Tips

  • Use fresh cream or mayonnaise instead of fresh cream.
  • If you don't have tandoori masala, skip it.
  • To make the parcels extra crispy, use the batter and bread crumbs.
  • Don't leave the parcels in the batter for too long.
  • Use medium hot oil for frying.
  • The parcels will puff up when frying.

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