Mexican Chicken

Mexican Chicken

From   Firangi Tadka

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Mexican

Spicy and oozing with Mexican flavours, this chicken dish is simply lip smacking


  • Boneless chicken breasts 500 gms
  • Mexican seasoning - grind together
  • Cumin seeds 1 tsp
  • Red chilli flakes 2 tsps
  • Dried oregano 1 tsp
  • Marinade
  • Salt to taste
  • Garlic paste 2 tsps
  • Oil 4 tsps
  • Salsa sauce
  • Black olives, pitted ½ cup
  • Stuffed green olives ½ cup
  • Medium tomato, finely chopped 1
  • Tomato puree 5 tsps
  • Spring onion greens, finely chopped 2 stalks
  • Tomato ketchup 2 tsps
  • Fresh coriander leaves, chopped ¼ cup
  • Red chilli sauce 1 tbsp


  • Take chicken breasts in a bowl, add 2 tsps Mexican seasoning, garlic paste and salt and mix well so that all the breasts are well coated. Add 2 tsps oil and mix so that the chicken breasts do not stick to each other.  
  • Heat 2 tsps oil in a non-stick frying pan, add the chicken breasts and cook for 5-7 minutes on low heat. Do not shake the pan or disturb the process. Flip the breasts and cook the other side similarly. Ensure that the chicken is completely cooked.
  • Roughly chop the green and black olives for the chunky salsa and put them in another bowl.
  • Add tomato, tomato puree, spring onion greens, tomato ketchup, remaining Mexican seasoning and coriander leaves and mix. Add salt and chilli sauce and mix again.
  • Transfer the chicken breasts on a serving plate and serve hot with chunky salsa.