Fajita chicken pockets with a tasty and creamy chicken filling easy-to-make meal perfect for a quick weeknight dinner or a weekend lunch
Mix 2 cups of plain flour, 1/2 teaspoon of salt and 2 tablespoons of oil.
Pour little by little water and make a smooth dough.
Cover with a cloth and rest for at least 20 minutes.
Heat the pan over a medium flame and add a tablespoon of oil.
Add 1/4 kg of cleaned chicken pieces(with or without bones).
Add a tablespoon of ginger and garlic paste.
Also, add 2 pinches of turmeric, 1/2 teaspoon of salt and 1/4 of water.
Cover and cook until the chicken becomes soft.
Stir and dry the chicken pieces now switch off the fire.
Let it cool and set aside the shredded chicken.
Heat the pan over a medium flame add a tablespoon of oil and a tablespoon of butter.
Add 1/4 cup of chopped onions and fry until it turns golden.
Add 1/4 cup of chopped carrot, 1/4 cup of sweet corn and 1/4 cup of chopped capsicum.
Fry for a minute over a high flame.
Veggies should be crunchy do not overcook.
Add shredded chicken and 1/4 cup of chopped cilantro mix.
Add 1/2 teaspoon of garam masala powder and 1/2 teaspoon of salt
Also, add 1/2 teaspoon of red chilli powder and 1/2 teaspoon of chaat masala and stir well.
Add a teaspoon of tomato sauce and 1 teaspoon of lemon juice and mix well.
Add 2 tablespoons of cheese mix and switch off the fire.
The Fajita chicken filling is ready let it cool completely.