Sizzling Chicken Fajita Recipe | Dawat | Chef Abida Baloch
Check out the Sizzling Chicken Fajita Recipe in Urdu. Learn how to make best Sizzling Chicken Fajita Recipe, cooking at its finest by chef Abida Baloch at Masala TV show Dawat. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Sizzling Chicken Fajita Recipe, ingredients and complete Method.
Sizzling Chicken Fajita dish is served hot and made from well marinated chicken and vegetables. Spice lovers will love recipe and we recommend you to try it out and share your reviews.
Watch this Masala TV video to learn how to make Sizzling Chicken Fajita and Mediterranean Kidney Beans Salad Recipes.This show of Dawat with Chef Abida Baloch aired on 19 November 2019.
Ingredients:
- Chicken breast/thighs strips 500gm
- Paprika 1-½ tsp
- Ground cumin 1 tsp
- Lemon juice 1 tbsp
- Black pepper 1 tsp
- Salt to taste
- Oil 3 tbsp
- Julienned green pepper 1/2
- Julienned red pepper 1/2
- Julienned yellow pepper 1/2
- Sliced onion 1
- Paprika 1tsp
Ground cumin ½ tsp
Salt to taste
Oil 3 tbsp
Method:
Marinate chicken with all spices also add some spices to vegetables. Sauté chicken in pan until it gets tender. Sauté vegetables in the same pan. Now heat sizzling tray then add chicken and vegetables and serve.
Ingredients:
- kidney beans 1 can
- Chickpeas 1 can
- Cherry tomato 1 cup
- Cucumbers 2 small
- Sliced onion ¼ cup
- Chopped jalapenos ½ cup
- Black olives ½ cup
- Green olives ½ cup
- Colorful bell peppers 1 cup
- Basil leaves 10 large
For dressing:
- Olive oil ¼ cup
- Vinegar 4 tbsp
- Dried Italian herbs 1 tsp
- Minced garlic 1 clove
- Salt to taste
- Black pepper as required
Method:
Mix all ingredients of dressing. Now mix salad ingredients. Then add dressing to salad, mix and serve.
Sizzling Chicken Fajita Recipe in Urdu and English
At Masala TV you can check complete Sizzling Chicken Fajita Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.
