Tandoori Chicken Quesadilla (Print View)

A fusion of spiced chicken, creamy yogurt sauce, and melted cheese in a crispy tortilla.

# What You’ll Need:

→ Tandoori Chicken

01 - 2 boneless, skinless chicken breasts, cut into thin strips
02 - 120 ml plain Greek yogurt
03 - 15 ml lemon juice
04 - 2 cloves garlic, minced
05 - 1 inch piece ginger, grated
06 - 1.5 tsp ground cumin
07 - 1.5 tsp ground coriander
08 - 1 tsp smoked paprika
09 - 1 tsp garam masala
10 - 0.5 tsp turmeric
11 - 0.5 tsp cayenne pepper (optional)
12 - 0.5 tsp salt
13 - 15 ml vegetable oil

→ Yogurt Sauce

14 - 120 ml plain Greek yogurt
15 - 15 ml chopped fresh cilantro
16 - 15 ml lemon juice
17 - 0.5 tsp ground cumin
18 - Salt and pepper to taste

→ Quesadilla Assembly

19 - 4 large flour tortillas
20 - 170 g shredded mozzarella or Monterey Jack cheese
21 - 0.5 small red onion, thinly sliced
22 - 1 small green bell pepper, thinly sliced
23 - Butter or oil for greasing pan

# Method:

01 - In a bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne, and salt. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours refrigerated.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sauté for 5 to 7 minutes, stirring occasionally, until cooked through and lightly charred. Remove from heat.
03 - Whisk together yogurt, cilantro, lemon juice, cumin, salt, and pepper in a small bowl. Set aside for serving.
04 - Place a tortilla flat. Sprinkle one-quarter of the cheese over half the tortilla, add one-quarter of the cooked chicken, red onion, and bell pepper. Drizzle lightly with yogurt sauce. Fold tortilla over to cover filling. Repeat with remaining tortillas.
05 - Heat a large skillet or griddle over medium heat and coat lightly with butter or oil. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese has melted.
06 - Slice quesadillas into wedges and serve immediately with extra yogurt sauce.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means you can impress people without spending your whole evening cooking.
  • The yogurt sauce brings this cooling, creamy contrast that perfectly tames the warm spices and makes every bite feel balanced.
  • It's bold enough to feel special, but familiar enough that even skeptics of fusion food end up asking for seconds.
02 -
  • Don't skip the marinating step or rush it; the yogurt doesn't just season the chicken, it breaks down the proteins and keeps it from drying out, which makes an enormous difference.
  • Cook your quesadillas over medium, not high heat—too hot and the tortilla burns before the cheese melts, too cool and it stays pale and tough instead of becoming crispy and tender.
03 -
  • If you're meal prepping, marinate the chicken the night before in the fridge, then cook it whenever you're ready—it actually tastes better after sitting overnight.
  • Leftover quesadillas reheat beautifully in a low oven or even just in a dry skillet for a minute or two, which makes these perfect for lunch the next day.
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