Ingredients:
Step 1:
Prepare Filling
• Butter (Makhan) 3 tbsp
• Boneless chicken (Boiled & shredded) 2 cups -boiled with ginger garlic paste 1 tsp
• Ginger powder (Adrak powder) 1/4 tsp
• Garlic powder (Lehsan powder) 1/4 tsp
• Crush cumin seeds (Zeera) 1 tsp
• Paprika powder 1/2 tsp
• All-purpose seasoning 1/4 tsp
• Cayenne pepper powder 1/2 tsp
• Oregano leaves 1/2 tsp
• Crushed red chili (Lal mirch) 1/4 tsp
• Chicken cube 1
• Salt (Namak) 1/2 tsp • Lemon juice 1 tsp
• Green chili sauce 1 tbsp
Step 2:
Stir Fry Veg
• Butter (Makhan) 2 tbsp
• Oil 2 tbsp
• Onion julienne cut (Pyaz) 1 medium
• Capsicum julienne cut (Shimla mirch) 3
• Oregano leaves 1/4 tsp
• Black pepper powder (Kali mirch powder) 1/4 tsp
• Salt (Namak) 1/4 tsp
• Lemon juice 1 tsp
Step 3:
Chimichangas Assembly
• Tortillas
• Prepared chicken filling
• Stir fry veg
• Cheddar cheese as required
• Mozzarella cheese as required
• Oil for frying
Directions:
Step 1
In pan, heat butter. Add boiled & shredded chicken. Add ginger powder, garlic powder, crush cumin seeds, paprika powder, all-purpose seasoning, cayenne pepper powder, oregano leaves, crushed red chili, chicken cube, salt, lemon juice, green chili sauce, give it a good mix and cook for 5-7 minutes on medium flame. Set aside.
Step 2
In pan, heat butter and oil. Add onion and stir fry for thirty seconds on high flame. Add capsicum and stir fry for thirty seconds on high flame. Now add oregano leaves, black pepper powder, salt, lemon juice, mix and stir fry for another thirty seconds on high flame. Set aside.
Step 3
Place tortilla. On tortilla, add prepared chicken filling, stir fry veg, cheddar cheese, mozzarella cheese and roll it. In pan , heat oil. Place cheesy chicken chimichangas and shallow fry from both sides until light golden brown. (2-3 minutes each side). Serve with sour cream, salsa, guacamole.
