Chicken Fajitas Recipe | Easy & Best Fajita | Jasmine Cuisines

Today’s chicken fajitas recipe is a simple and delicious weeknight dinner option. It is a conventional Mexican dish. The juicy chicken is seasoned and cooked to perfection before being mixed with capsicum and onions that have been sautéed. Warm tortillas and toppings are presented alongside the chicken fajitas, which gives an amazing flavor from a squeeze of fresh lime. This recipe is equally healthy and family favorite.

The best chicken fajitas are stuffed with onions, capsicum, and juicy, properly seasoned chicken. Its taste seems awesome when encased in freshly prepared flour tortillas.

We all love and enjoy making our favorite Mexican-inspired dishes, including chicken fajitas. Try out this recipe if you love Mexican food!

Easy Chicken Fajitas

Chicken fajitas are easy and quick to cook, a 30-minutes weekday dinner that only needs one skillet to prepare. They are really filling and full of vegetables and proteins, especially when you top them with shredded cheese, homemade salsa, and other seasonings.

The vibrant flavor is what really sets this recipe apart from the others. Its original chicken fajita seasoning is expertly blended, adding flavor to every bite.

The tastiest chicken fajitas are cooked so quickly. The most juicy lime marinade is used to marinate the chicken, and it is then seared to produce that signature crisp.

You can serve the delicious dinner in minutes, with colorful capsicum strips, onions, and flour tortillas. Considering the low-carb alternative, you can wrap them in a lettuce leaf. These are the most delicious and adaptable chicken fajitas.

Chicken fajitas recipe is one of the simplest recipes. Most people prefer to purchase seasonings from a packet at the store. These chicken fajitas have completely crushed those packets. Why pay for it when you can make it SO MUCH BETTER at home with just a few ingredients and perhaps three extra minutes of preparation time?

Ingredients:

Boneless Chicken – 250 Grams (cut in julienne)

Oil – 2 Tablespoons

Lemon Juice – 2 Tablespoons

Garlic Paste – 1 Teaspoon

Green Chillies – 1 Teaspoon

Cumin – 1 Teaspoon (crushed)

Coriander Leaves – 2 Tablespoons (roughly chopped)

Crushed Coriander Powder – 1 Teaspoon

Onion – 1 (thin slices)

Capsicum – 1 (sliced)

Cheddar cheese – 1 Cup (grated)

Salsa Sauce – 1/2 Cup

Tortillas – 6 - 8

Sour Cream – 1 Cup

Ingredients for Tortilla Bread

Flour – 2 Cups (heaped)

Salt – ½ Teaspoon

Red Pepper – ½ Teaspoon (crushed)

Baking Powder - 1 Teaspoon

Oil – 2 Tablespoons

Water – Lukewarm for Kneading

Ingredients for Salsa Sauce

Tomatoes – 3 (medium)

Onion – 1 (chopped)

Garlic – ½ Teaspoon (crushed)

Salt – ½ Teaspoon

Sugar – ½ Teaspoon

Red Chili Flakes – 1 Teaspoon

Oil – 2 Tablespoons

Capsicum – ¼ (finely chopped)

Tomatoes – ½ (finely cubed)

How to Cook

Salsa Sauce Prep

Take a little bit of oil in the pan.

Add tomatoes that have been peeled and the pulp has been removed.

With the tomatoes, add garlic and cook it until aromatic. 

Add all the salt, sugar, and red chili flakes until the mixture comes to a boil.

When the mixture is heated, add the cubed tomatoes, capsicum, and onions.

Stir fry for a bit before removing it from the flame.

Mix all the ingredients of the chicken filling except the capsicum, tomatoes, onions, and sour cream. 

Leave this marinated mixture for about half an hour.

Now fry this mixture in a wok and in the end, add the vegetables and stir fry them.

Tortillas Prep

Mix the flour, salt, red chili flakes, and baking powder. 

Sift all these ingredients and add oil. 

After that, keep on adding a bit of water side by side and knead the dough.

Make small tortillas and then make individual fajitas by placing the chicken mixture in the middle of the tortilla.

After that, pour the salsa sauce and spread the sour cream and grated cheese.

Roll the tortillas and serve.

Restaurant Style Chicken Korma | Best Pakistani Qorma Recipe

The restaurant style chicken korma is an ultimate delicious dish. This is so because it involves chicken qorma which is flavorful and mouth watering while it is simpler in preparation. This dish is served with butter naan, chapati or parathas, plain steamed basmati rice, and raita or lassi as a traditional Pakistani lunch. Additionally, spiced rice like turmeric, cumin, and ghee rice beautifully complements chicken korma.

Just like chicken biryani, chicken tikka masala, and butter chicken, Pakistani korma is considered a popular dish in South Asia and worldwide. In this recipe, I explain the simplest method for making the tastiest real chicken korma.

Origin of Pakistani Qorma Recipe

The origins of Pakistani korma can be tracked down back to Mughalai cuisine in South Asia. The Urdu verb "qorma," means "to broil" is the source of the English term "Korma."

In actual, korma is a dish that is made with chicken or meat which has been cooked in fats like ghee, butter, oil, or yogurt.

There are several variations of this korma to broil. Common methods are found in South Asian countries, each with its blend of ingredients such as yogurt, fried onion paste, coconut, seeds, nuts, and spices.

One of the primary components that a true korma does have is a tomato! In fact! yogurt and tomatoes provide a sour and spicy taste that gives a korma its flavor.

In older times, chironji seeds and almonds were combined in a restaurant style chicken korma recipe to make a paste. Afterwards, cashews successfully replaced chironji. Alternative replacements like coconut and poppy seeds are also in use.

Ingredients

Oil – 250 Grams

Onion – 250 Grams (Sliced)

Tomato – 200 Grams (Sliced)

Yogurt – 200 Grams

Chicken – 500 Grams

Ginger Garlic – 1 Tablespoon (chopped)

Salt – 1½ Teaspoons

Turmeric – 1 Teaspoon

Red Chilli Powder – 2 Teaspoons

Dry Coriander Powder – 1 Teaspoon (full)

Cumin Powder – 1 Teaspoon (full)

Garam Masala – 1 Teaspoon

Green Chillies – for Garnishing

Coriander – for Garnishing

How to Cook

In a pan, add oil and onion. Fry it until it gets golden brown.

Remove the brown onion from the oil.

Now blend brown onion, tomatoes, and yogurt to form a gravy.

In a pan, add oil and finely chopped ginger and garlic. Stir fry. 

Pour gravy and add salt according to taste. Broil well. 

Now add turmeric, red chili powder, dry coriander powder, and cumin powder and cook until oil separates and comes on top.

At this stage, add chicken and broil well.

How to Serve

Sprinkle garam masala, ginger (cut in a julian shape), green chilies, and coriander for garnishing.

Pakistani Chicken Karahi Recipe | The Best Boneless Karahi

Chicken karahi is one of the mouthwatering, savory, and standard curry dishes that is extremely popular both inside and outside of Pakistan. This Pakistani chicken karahi recipe is usually found in restaurants and roadside food stalls. It is easier to make and doesn't need any precise measurements. Tested, refined, and cherished by countless food lovers!

What is Boneless Chicken Karahi?

Karahi gets its name from the pan that was used to prepare it in the beginning: a heavy, frequently used cast-iron pan that resembles a wok but is rounder and has a flatter base. In this recipe, chicken is often stir-fried and cooked over a medium flame.

According to numerous sources, the origins of chicken karahi are in the Pakistani province of Khyber Pakhtunkhwa which is formerly known as the North West Frontier. This seems true because we can understand how much meat and black pepper are used in the dish.

The distinctive flavors of chicken karahi include a fragrant finish of green chili peppers, coriander, and ginger slivers, paired with a creamy, tomatoey base.

Does the Best Chicken Karahi Contain Onion?

Most people would concur that onions are not a typical ingredient in Pakistani chicken karahi. However, I discovered that most people in my Instagram group liked it more with the onions when I polled them.

I tried a few different things in the Pakistani chicken karahi recipe before deciding to add a little onion because I love karahi's "masala" so much and onions help make more of the nice stuff. However, you are free to eliminate the onions if you would rather not have them.

Ingredients

Oil – 75 Grams

Salt – ½ Teaspoon

Chicken - ½ Kilogram

Ginger Garlic – ½ Tablespoon (chopped)

Tomatoes – 2 Large (Big Chunks)

Red Chilli Powder – 1 Teaspoon

Turmeric – ¼ Teaspoon

Ginger and Green Chillies – Julian Shaped

Fresh Coriander – 2 Tablespoons (For Garnishing)

Garam Masala - For Garnishing

How to Cook

Add oil to the pan. 

Now add chopped ginger and garlic and fry for a few seconds.

Then add chicken and fry until the color changes to golden brown.

Add tomatoes and fry until they soften.

Now add salt and other seasonings like red chili powder and turmeric. Cook on a low flame.

In the end, add 1 teaspoon of oil for a greater shine.

How to Serve

Add fresh coriander, sliced ginger and green chilies, and garam masala and serve.

Chicken Shashlik Recipe | Restaurant Style Shashlik Skewers

What is Chicken Shashlik?

The term "chicken shashlik'' describes grilled and skewered meat that resembles the shish kabab. Since it was historically cooked with mutton in Russia and Central Asia, it is particularly well-liked there.

I'm not clear how Shashlik came to be the Indo-Chinese form that we are familiar with. I assume that restaurants got involved and began to serve the skewers with saucy variants.

Restaurant style chicken shashlik recipe is prepared with onion, capsicum, and boneless chicken. Just like Chicken Manchurian, chicken shashlik is dipped in a savory gravy. This gravy is both sweet and spicy. With common ingredients, you can conveniently make this simple recipe. It is a perfect meal for kids and can be prepared in the evening as quickly and simply as desired.

Ingredients

Chicken Boneless – 1 Kilogram

Oil – 200 Milliliter

Worcestershire Sauce – 100 Milliliter

Tomato Paste – 50 Milliliter

Tomato Ketchup – 100 Milliliter

French Mustard – 1½ Tablespoons

White Pepper Powder – 1 Tablespoons

Salt – 1 Tablespoon (or according to taste)

Sugar – Depends on Taste

Oregano – 1½ Tablespoons

Capsicum – 1 Cup (Square Shaped)

Onion – 1 Cup (Square Shaped)

Tomato – 1 Cup (Square Shaped)

How to Cook

Marinate chicken for a minimum of two hours.

Assemble chicken, tomato, onion, and capsicum on shashlik sticks. Repeat the same on all skewers. 

Add oil to a frying pan and put shashlik sticks in it. 

Fry the chicken and vegetables until half done. 

Now add the remaining marinated gravy and fry until it gets a bit dry.

How to Serve

Serve chicken shashlik with boiled rice or roti.

Restaurant Style Chicken Jalfrezi | Juicy and Flavorful Recipe

If you are in search of a mouthwatering, foolproof, flavorful, and genuine restaurant style chicken jalfrezi recipe, then you have come to the right place.What you need to do is to take this dish in one pot and cook for thirty minutes with common ingredients. Perfectly tested!

What is Chicken Salad in Boneless Jalfrezi Recipe?

In chicken jalfrezi, once preparing a tomato based curry, capsicum, onions, and boneless chicken pieces are the main ingredients that are added into it.

Jalfrezi is juicy and savory. It is often stir-fried instead of being simmered or braised, as compared to many other traditional curries. This gives it a mouthfeel that is thick and semi-dry rather than soupy like Classic Chicken Curry.

Origin

The history of the best chicken jalfrezi is brief. Occasionally, the British (or their chefs) would use leftover meat in curries while they were residing in East India. 

The term "jal-frezi" (which means "hot/spicy" (jhal) and "fry/stir-fry" (fraizi) originated from this creation.

In the UK, chicken jalfrezi is far more popular than it is in the United States. I've only seen it at a few restaurants in Houston. It isn't as well-liked as curries like Chicken Handi, Chicken Manchurian or Chicken Karahi over there.

Restaurant style chicken jalfrezi has developed a subtle Indo-Chinese flair in recent decades. My recipe and many others utilize a tiny bit of chili sauce, ketchup, or soya sauce.

Ingredients

Onion – 2 Large (raw)

Chicken Boneless – 1 Kilogram

Ginger Garlic Paste – 1 Tablespoon

Tomato Paste – ½ Cup

Oil – 150 Milliliter

Butter – 60 Grams

Turmeric – ½ Tablespoon

Salt – 1 Tablespoon (according to taste)

Chilli Powder – 1 Tablespoon

Chilli Garlic Sauce – ½ Cup

Tomato Ketchup – ½ Cup

Onion – 1 Inch (Square Shaped) - 1½ Cups

Tomatoes – 1 Inch (Square Shaped) - 1½ Cups

Capsicum – 1 Inch (Square Shaped) - 1½ Cups

How to Cook

In a blender, add raw onions and tomato paste to make a puree.

In a pan, add 150ml oil, ginger garlic paste and fry.

Add chicken and fry until color changes to golden. 

Now add the puree and cook on medium flame.

Add 1 tablespoon salt (or according to taste), chili powder and turmeric. Broil for a few minutes. 

When the oil separates, add butter and broil until curry appears on the top. 

Now add chili garlic sauce and ketchup and fry for a few seconds. 

In the end, add tomatoes, onion, and capsicum (all square shaped) and fry for a few seconds so the vegetables can be crunchy. (Add vegetables at the serving time).

How to Serve

Serve chicken jalfrezi with egg fried rice or roghni naan.

Restaurant Style Chicken Handi | Boneless Makhani Handi Recipe

Restaurant style chicken handi - one of the delicious South Asian boneless chicken curries has a creamy base with a velvety tomato-onion sauce. Yogurt and butter contribute greatly in making up its creamy base. This makhani boneless chicken handi is specifically cooked in a pot that is typically made of clay, stainless steel, or copper.

What Makes it the Best Chicken Handi?

When it comes to food, texture means a lot. The chicken handi has a light, fluffy texture because of the gravy blending. Even though bone-in chicken is incredibly flavorful and fatty, boneless handi provides a superb smooth texture. On the other hand, spices enhance its taste.

As the chicken handi recipe is cooked in a single pot, hence, it delivers a great flavor. A one-pot meal requires less effort and cooks more quickly. To achieve juicy, soft chicken without drying out, chicken is cooked on medium flame (no over cooking). It is used by most restaurants. There are numerous ways to cook the restaurant style chicken handi recipe. You can search for exciting ideas on how to make the popular chicken handi varieties using just one basic recipe. Take the recipe and modify it to suit your needs!

Ingredients

Onion – 2 Large (raw)

Ginger – 1½ Tablespoons (chopped)

Garlic – 1½ Tablespoons (chopped)

Tomatoes – 3 Large (raw)

Chicken – 1 Kilogram

Yogurt – 200 Grams

Oil – 150 Milliliters

Salt – 1½ Tablespoons

Chilli Powder – 1½ Tablespoons

Turmeric – ½ Tablespoons

Butter – 60 Grams

Ginger and Green Chillies – Julian Shaped

Coriander Powder – 1½ Teaspoons

Cumin Powder – 1½ Teaspoons

Egg – Full Boil (for Garnishing)

How to Cook

In a blender, add raw onions and tomatoes to make a paste.

Now take a pan and add 150ml oil, chopped ginger, and garlic and fry.

Add chicken and broil until color changes to golden. Now add onion tomato paste and cook on medium flame.

Now add yogurt and broil. When the oil separates, add salt, chili powder, coriander powder, cumin powder, and turmeric. Broil for a few minutes. 

Broil until curry appears on the top. 

Now add butter, sliced ginger, and green chilies to enhance the taste.

How to Serve

In a bowl, garnish chicken with garam masala, ginger, green chilies, fresh coriander, and full boiled eggs. Serve with roghni naan or chapati.