A different take on everyone’s favourite Chicken Fajita recipe. We coated chicken and vegetables in Indian spices, wrapped them in soft roti flatbreads and served them with a cool and fresh mint & coriander mayo relish! Our novelty Indian Spiced Chicken Fajitas recipe is definitely the one to make when you fancy a hearty flavoursome lunch! Try it with simple wheat tortilla wraps if you don’t fancy making the flatbreads! A vegetarian option using paneer cheese is just as good too, if not better!
Lip smackingly delicious wraps are an always well-received lunch in our house. Having made traditional fajitas for years at least once a month, I’ve decided to spice things up with some Indian-inspired ingredients. And these have become a new favourite of ours. The great thing is, you can adjust the spicing to your liking and make then as mild or as hot as you want them. You can go all out and make your own rotis (our simple 4-ingredient recipe here). And you can make them vegetarian by using paneer cheese instead.
If you’re making your own rotis, make the roti dough first, and leave to rest, whilst you’re preparing your chicken and vegetables. Then dry fry them whilst the chicken and vegetables are cooking. Roti recipe here.
Cut the chicken breasts into thin strips and put them in a small bowl. Then add all the spices you are using and mix to coat. We make a mild version, using turmeric, ground cumin, coriander and a little chilli powder. Set aside to marinate for a few minutes.
In the meantime, make your mint & coriander mayonnaise relish. Chop coriander (including the stalks) and mint (leaves only). Tip them into a pestle and mortar (we love this one here) or a food processor (here’s the one we recommend), add a tablespoon of lemon juice and a pinch of salt. Then grind into a paste. Add this to your mayonnaise and mix in a tbsp of olive oil and a tbsp of water to loosen it a bit. Set aside until serving.
Now peel and thinly slice your red onion. Put 1/4 of it aside for serving. Shred your lettuce for later as well. Deseed and slice your pepper. Finally, halve your cherry tomatoes.
Fry 3/4 of the onion and all of the sliced pepper in a large pan with some oil. It should soften enough within 5 minutes, then add chicken strips and cook for another 6-7 minutes, or until chicken is fully cooked through. Finally, add the cherry tomato halves for the last minute of cooking. I love it when tomatoes soften just slightly, but still have all the juices when you bite into them.
Sprinkle your spiced chicken and vegetable mixture with nigella seeds, if using.
We love serving all the individual elements of our Indian Spiced Chicken Fajitas separately on the table so that we can assemble them as we go. Place your warmed through wraps or rotis on the table alongside lettuce and onion, a bowl of mint and coriander mayo, and finally the pan with chicken and vegetables! Top your flatbreads with all the lovely things on the table and enjoy!
TIP: if your rotis or tortilla wraps become dry and brittle when bent, spray them with some water and pop in the microwave for 10-20 seconds. They will become more flexible and easier to roll.
Have you enjoyed our Indian Spiced Chicken Fajitas? We love Indian cuisine and have used it as inspiration for many dishes. Have a look at our other recipes, you might like:
Indian Style Chicken Fajitas with Mint & Coriander Mayo
- 200 g chicken breast cut into strips
- 10 g coriander leaves and stalks finely chopped
- 10 g mint leaves finely chopped
- 1 tbsp lemon juice
- ¼ tsp ground turmeric
- ¼ tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp chilli powder
- 8 cherry tomatoes halved
- 1 yellow pepper deseeded and sliced
- 1 red onion thinly sliced
- 2 large lettuce leaves shredded
- 50 g mayo
- 1 tsp nigella seeds optional
- 4 rotis (link to recipe in the text above) or tortilla wraps
- If you're making your own rotis, start with making the dough first (our recipe to follow: https://somebodyfeedseb.com/indian-flatbreads)
- Prepare the relish. Put chopped coriander and mint in a pestle and mortar with a tbsp of lemon juice and crush into a paste. Mix it with mayonnaise, a tbsp of water and a tbsp of olive oil. Set aside until serving.
- Mix chicken strips and all the spices in a bowl and set aside to marinade for a few minutes whilst you fry the vegetables.
- Fry 3/4 of red onion and all of the sliced yellow pepper for 5 minutes until softened. Add the chicken strips and fry for another 6-7 minutes until cooked through. Finally, add the halved cherry tomatoes and cook for another minute.
- Remove the chicken and vegetables from the heat and sprinkle the chicken mixture with nigella seeds.
- Serve all the elements separately to assemble at the table: chicken and vegetables, mint & coriander chutney, warmed through rotis or tortilla wraps, shredded lettuce and the reserved sliced red onion.