To celebrate National Fajita Day, I’m sharing this old favourite and crowd pleasing Indian-spiced chicken fajitas to the blog! Fun Fact: nutriFoodie started from a Facebook album I made in 2011 where I showcased my passion and love for cooking and food. This gem was one of those recipes and I’m bringing it back for good reason.
These fajitas are done in 30 minutes from start to finish and has a full spice range with only three spices. The tangy and fresh cucumber yogurt sauce pairs perfectly with the warm Indian spiced chicken and sweet, caramelized onions making this recipe an absolute winner. It’s one of my favourite go-to recipe that is perfect when you’re looking for a quick and easy meal. Enjoy!
Indian-spiced Chicken Fajitas
Slice onions and caramelize on low heat. Caramelize the onions by adding watering to the onions when dry or the pan is brown to deglaze the pan.
Heat up grill pan. Meanwhile, mix the Tandoori spice, brown sugar, cumin, curry powder and salt to make a dry rub. Use the dry rub to fully coat the chicken breasts. Add a drizzle of oil to the grill, and cook the chicken ~ 3.5 minutes on each side, alternating twice (total of 14 minutes)
Meanwhile, slice bell peppers and zucchini - add to the grill pan after the 7 minute mark, and add lemon juice to all the ingredients in the pan
Mix the shredded cucumber with the yogurt (Strain the shredded cucumber before adding it to the yogurt if it's very watery)
Add minced garlic to the yogurt and mix
Chicken, veggies and onions should be ready by now. Remove from heat.
Layer and serve on warm naan. Top with cilantro or parsley and drizzle the yogurt sauce to finish it off.