Tandoori Chicken Quesadilla (Printable Version)

Fusion of spiced chicken, creamy yogurt, melted cheese, and crisp tortillas in a flavorful dish.

# Ingredient List:

→ Tandoori Chicken

01 - 2 boneless, skinless chicken breasts, thinly sliced
02 - 120 milliliters plain Greek yogurt
03 - 15 milliliters lemon juice
04 - 2 cloves garlic, minced
05 - 2.5 centimeters fresh ginger, grated
06 - 1.5 teaspoons ground cumin
07 - 1.5 teaspoons ground coriander
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon garam masala
10 - 0.5 teaspoon turmeric powder
11 - 0.5 teaspoon cayenne pepper (optional)
12 - 0.5 teaspoon salt
13 - 15 milliliters vegetable oil

→ Yogurt Sauce

14 - 120 milliliters plain Greek yogurt
15 - 15 milliliters chopped fresh cilantro
16 - 15 milliliters lemon juice
17 - 0.5 teaspoon ground cumin
18 - Salt and black pepper, to taste

→ Quesadilla

19 - 4 large flour tortillas
20 - 170 grams 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

# Directions:

01 - In a bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, cayenne pepper, and salt. Add chicken strips and toss thoroughly to coat. Marinate for at least 15 minutes or up to 2 hours in the refrigerator.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and sauté for 5 to 7 minutes, stirring frequently, until fully cooked and slightly charred. Remove from heat.
03 - In a small bowl, whisk together yogurt, chopped cilantro, lemon juice, ground cumin, salt, and pepper. Set aside.
04 - On a clean surface, place a tortilla. Evenly distribute a quarter of the cheese over half of the tortilla, add a quarter of the cooked chicken, red onion, and green bell pepper. Drizzle lightly with the yogurt sauce and fold the tortilla in half. Repeat with remaining tortillas.
05 - Heat a large skillet or griddle over medium heat and lightly grease with butter or oil. Cook each quesadilla for 2 to 3 minutes per side until the tortilla is golden brown and cheese is melted.
06 - Slice quesadillas into wedges and serve immediately with extra yogurt sauce on the side.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that feels special.
  • The tandoori spices create this warm depth while the cool yogurt sauce keeps everything balanced and craveable.
  • You get the crispy, cheesy satisfaction of a quesadilla with the bold, aromatic punch of Indian spices—it's the best of both worlds.
02 -
  • Don't skip the marinating step—even 15 minutes makes a difference, but 30–45 minutes lets the spices really penetrate the chicken.
  • If your cheese isn't melting, your heat is too low; a medium-high griddle ensures the outside crisps before the inside stays cold.
  • The yogurt sauce can separate if it gets too hot, so add it sparingly to the quesadilla before cooking and serve the rest on the side.
03 -
  • Slice your chicken strips against the grain for a more tender bite that soaks up the marinade faster.
  • Keep the yogurt sauce cool by serving it alongside rather than baking it directly into the quesadilla; this preserves the fresh cilantro flavor and the cooling effect you need.
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