Monday, August 12, 2013

Indian Style Chicken Fajitas

We're wild about chicken tikka masala in our house, and this recipe uses a very similar preparation with the chicken. I thought about using it in another dish, and what could be more perfect than fajitas? Paired with a refreshing and creamy raita, they couldn't have turned out better. 

This recipe comes together fast, and my 2 year old loved it. Its a lovely little twist on a classic favorite, and fun enough to make for company. It can easily be made vegetarian by subbing some extra firm tofu for the chicken thighs.


3 lbs boneless skinless chicken thighs or

   1 lb firm or extra firm tofu
16 oz plain whole milk yogurt
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp curry powder
1 tsp garam masala
1 tsp ground coriander
pinch cayenne pepper
5 cloves garlic, finely minced or grated
1 - 2 red peppers thinly sliced, or any
combination you prefer
1 medium - small red onion, thinly sliced
milk mayonnaise made with 1/2 cup fresh
cilantro (optional)
1 Tbsp canola oil

6 spinach or plain flour tortillas 

for the raita:

1 cup non-fat Greek yogurt
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup golden raisins
1/2 English cucumber, seeded and finely 
1/2 cup finely chopped red onion

Combine the plain yogurt with the next 9 ingredients in a medium glass bowl and stir well to combine. Add the chicken thighs one at a time, thoroughly dredging each one in the yogurt marinade before adding the next. Cover with plastic wrap or a tight fitting lid and let marinate in the fridge for at least 1 hour, or up to 4.

Meanwhile, combine all the ingredients for the raita in a medium glass bowl and stir well. Season to taste. Cover tightly with plastic and place in fridge for at least 1 hour for the flavors to marry. 

When ready to cook the fajitas, line a large cookie sheet with aluminum foil and set in a large cooling rack, like this one. Spray well with canola oil. Turn your oven's broiler on to high (you can also grill this if you like). Pull the chicken out of the dish on piece at a time, running hand along chicken to remove most of the yogurt. Lay atop the rack in a single row. 
Place under the broiler and cook for 12 minutes a side, flipping the chicken after the first side has received a nice char. Remove the chicken and set aside to let cool, then slice into thin strips.

While the chicken is broiling, set a large non-stick pan over medium high heat and add the canola oil. Add the onion and saute for 4 minutes, or till they begin to soften. Add the peppers and cook for another 10 minutes, stirring often. Season with salt and pepper to taste.

Warm the tortillas in a dry skillet or nuke them for several seconds in the microwave to soften them. Add an equal amount of chicken to peppers and onions. Drizzle with cilantro milk mayo and serve raita on the side or in the fajita. Serve immediately.