Tandoori Chicken Fajita Parcels

8 mins
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. 2Prepare the filling: Heat 1 tbsp oil in a pan and add 1 tsp chopped garlic.
  3. 3Prepare the filling: Heat 1 tbsp oil in a pan and add 1 tsp chopped garlic.
  4. 4Add 250 g small chicken cubes and fry until slightly off-white.
  5. 5Add 250 g small chicken cubes and fry until slightly off-white.
  6. 6Add 250 g small chicken cubes and fry until slightly off-white.
  7. 7Add ½ tsp ginger garlic paste.
  8. 8Add ½ tsp ginger garlic paste.
  9. 9Add ½ tsp ginger garlic paste.
  10. 10Add ½ tsp each of salt, red chili powder, crushed red chilies, cumin powder, and ¼ tsp black pepper powder.
  11. 11Add ½ tsp each of salt, red chili powder, crushed red chilies, cumin powder, and ¼ tsp black pepper powder.
  12. 12Add ½ tsp each of salt, red chili powder, crushed red chilies, cumin powder, and ¼ tsp black pepper powder.
  13. 13Add ½ tsp oregano (optional). Fry for 3-4 minutes until spices are roasted.
  14. 14Add ½ tsp oregano (optional). Fry for 3-4 minutes until spices are roasted.
  15. 15Add ½ tsp oregano (optional). Fry for 3-4 minutes until spices are roasted.
  16. 16Add 2 tsp tandoori masala powder and mix well.
  17. 17Add 2 tsp tandoori masala powder and mix well.
  18. 18Add 2 tsp tandoori masala powder and mix well.
  19. 19Add 3-4 tbsp of water, cover, and cook for 5-6 minutes on low flame.
  20. 20Add 3-4 tbsp of water, cover, and cook for 5-6 minutes on low flame.
  21. 21Add 3-4 tbsp of water, cover, and cook for 5-6 minutes on low flame.
  22. 22Increase heat and dry the chicken; remove from heat.
  23. 23Increase heat and dry the chicken; remove from heat.
  24. 24Increase heat and dry the chicken; remove from heat.
  25. 25Add 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.
  26. 26Add 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.
  27. 27Add 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.
  28. 28Add ¼ cup fresh cream or mayonnaise and mix well.
  29. 29Add ¼ cup fresh cream or mayonnaise and mix well.
  30. 30Add ¼ cup fresh cream or mayonnaise and mix well.
  31. 31Add 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).
  32. 32Add 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).
  33. 33Add 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).
  34. 34Mix gently and set aside to cool.
  35. 35Mix gently and set aside to cool.
  36. 36Mix gently and set aside to cool.
  37. 37Prepare the batter: In a bowl, mix ½ cup all-purpose flour, ¼ tsp salt, and ½ tsp chili flakes.
  38. 38Prepare the batter: In a bowl, mix ½ cup all-purpose flour, ¼ tsp salt, and ½ tsp chili flakes.
  39. 39Prepare the batter: In a bowl, mix ½ cup all-purpose flour, ¼ tsp salt, and ½ tsp chili flakes.
  40. 40Gradually add 1 cup of water and whisk until you get a smooth and thin batter. Set aside.
  41. 41Gradually add 1 cup of water and whisk until you get a smooth and thin batter. Set aside.
  42. 42Gradually add 1 cup of water and whisk until you get a smooth and thin batter. Set aside.
  43. 43Add 1 cup (100g) mozzarella cheese to the cooled filling. Mix well.
  44. 44Add 1 cup (100g) mozzarella cheese to the cooled filling. Mix well.
  45. 45Add 1 cup (100g) mozzarella cheese to the cooled filling. Mix well.
  46. 46Prepare the parcels: Place two samosa sheets in a plus shape on a wooden board.
  47. 47Prepare the parcels: Place two samosa sheets in a plus shape on a wooden board.
  48. 48Prepare the parcels: Place two samosa sheets in a plus shape on a wooden board.
  49. 49Brush the center of the sheets with the batter. Add 1-1½ tbsp of the filling in the center, forming a small mound.
  50. 50Brush the center of the sheets with the batter. Add 1-1½ tbsp of the filling in the center, forming a small mound.
  51. 51Brush the center of the sheets with the batter. Add 1-1½ tbsp of the filling in the center, forming a small mound.
  52. 52Lift the bottom sheet and place it over the filling. Seal the sides.
  53. 53Lift the bottom sheet and place it over the filling. Seal the sides.
  54. 54Lift the bottom sheet and place it over the filling. Seal the sides.
  55. 55Apply batter to the folded edges and bring the top two corners together to form a square. Seal the edges. Repeat with remaining sheets.
  56. 56Apply batter to the folded edges and bring the top two corners together to form a square. Seal the edges. Repeat with remaining sheets.
  57. 57Apply batter to the folded edges and bring the top two corners together to form a square. Seal the edges. Repeat with remaining sheets.
  58. 58Dip the parcels into the batter, then into bread crumbs, coating them completely.
  59. 59Dip the parcels into the batter, then into bread crumbs, coating them completely.
  60. 60Dip the parcels into the batter, then into bread crumbs, coating them completely.
  61. 61Fry the parcels in medium hot oil for 3-4 minutes on each side, until golden brown and crispy.
  62. 62Fry the parcels in medium hot oil for 3-4 minutes on each side, until golden brown and crispy.
  63. 63Fry the parcels in medium hot oil for 3-4 minutes on each side, until golden brown and crispy.
  64. 64Serve hot with your favorite dipping sauces.
  65. 65Serve hot with your favorite dipping sauces.
  66. 66Serve hot with your favorite dipping sauces.

Ingredients

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