SPICY CHICKEN ROTI TACOS - krishbhatiacookbook

ROTI TACOS

SPICY CHICKEN

MACROS

CALORIES: 632

CARBS: 40G

PROTEIN: 62G

FATS: 28G

INGREDIENTS :

  • CHICKEN BREAST (150G)
  • CHICKEN SPICE MIX- 1 TSP (RED CHILLI POWDER, GARLIC POWDER, ONION POWDER, OREGANO, CHILLI FLAKES, SALT)
  • OIL (1 TBSP)
  • ONION (1 WHOLE),
  • CAPSICUM (½ RED AND ½ YELLOW)
  • VEGGIE SPICE MIX- 1 TSP (RED CHILLI POWDER, GARLIC POWDER, ONION POWDER, OREGANO, CHILLI FLAKES, SALT)
  • TOMATO (1 WHOLE)
  • HOMEMADE MINI ROTIS (4-5)
  • CHEESE (30G)
  • CORIANDER LEAVES

1] CHOP UP YOUR CHICKEN BREAST INTO SMALL CUBES, SEASON IT WITH THE CHICKEN SPICE MIX AND TOSS IT IN A PAN WITH 1 TBSP OF OIL. COOK THIS FOR 7-8 MINS ON A MEDIUM FLAME.

2] SET YOUR CHICKEN ASIDE, ONCE IT IS COOKED AND IN THE SAME PAN ADD YOUR ONIONS AND CAPSICUM. SEASON THESE VEGGIES WITH THE VEGGIE SPICE MIX AND THEN SAUTE FOR 2-3 MINS. NEXT, ADD YOUR CHOPPED TOMATO INTO THE PAN ALONG WITH SOME WATER AND YOUR COOKED CHICKEN AND MIX UNTIL YOU GET A SEMI-GRAVY CONSISTENCY.

3] FINALLY, DIP YOUR ROTI IN THIS SAUCE FOR SOME EXTRA FLAVOUR, AND TOSS IT INTO A PAN. TRANSFER YOUR CHICKEN MIXTURE TO YOUR ROTI, TOP IT OFF WITH SOME CHEESE AND FOLD AND TOAST ON BOTH SIDES.

4] THIS MIXTURE WILL MAKE 4-5 TACOS. TOP YOUR TACOS OFF WITH SOME FRESHLY CHOPPED CORIANDER AND A SQUEEZE OF LIME AND DEVOUR THESE INDO-MEXICAN TACOS!!!

ALTERNATIVE:

ALTERNATIVE: INSTEAD OF CHICKEN YOU CAN USE 200-300G OF STIFF TOFU/ LOW FAT PANEER. SEASON THE TOFU/ PANEER CUBES WITH THE SAME SPICES AND COOK IT IN 1 TBSP OF OIL UNTIL IT IS CRISPY AND GOLDEN BROWN. THEN FOLLOW THE SAME STEPS MENTIONED IN THE RECIPE ABOVE. 

0
    0
    Your Cart
    Your cart is emptyReturn to Shop