Tandoori Chicken Quesadilla (Printable)

A fusion of spiced chicken, creamy sauce, and melted cheese in a crisp tortilla pocket.

# Ingredient List:

→ Tandoori Chicken

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

→ Yogurt Sauce

14 - 120 ml plain Greek yogurt
15 - 1 tablespoon fresh cilantro, chopped
16 - 1 tablespoon lemon juice
17 - 1/2 teaspoon ground cumin
18 - Salt and freshly ground black pepper, to taste

→ Quesadilla Assembly

19 - 4 large flour tortillas
20 - 170 grams shredded mozzarella or Monterey Jack cheese
21 - 1/2 small red onion, thinly sliced
22 - 1 small green bell pepper, thinly sliced
23 - Butter or oil, for pan greasing

# How-To Steps:

01 - Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne, and salt in a bowl. Add chicken strips and toss thoroughly to coat. Refrigerate for a minimum of 15 minutes or up to 2 hours.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until fully cooked and slightly charred. Remove from heat.
03 - In a small bowl, whisk together yogurt, chopped cilantro, lemon juice, cumin, salt, and pepper. Set aside.
04 - Lay one tortilla flat. Evenly sprinkle one-quarter of the cheese over half the tortilla. Top with one-quarter of the cooked chicken, sliced red onion, and bell pepper. Drizzle lightly with yogurt sauce. Fold tortilla in half. Repeat with remaining tortillas.
05 - Heat a large skillet or griddle over medium and lightly grease with butter or oil. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted.
06 - Cut quesadillas into wedges and serve immediately with additional yogurt sauce if desired.

# Expert Advice:

01 -
  • A quick weeknight dinner that tastes like you spent hours cooking when it really takes 35 minutes start to finish.
  • Tandoori spices bring warmth and depth without being overwhelming, and the cool yogurt sauce balances every bite.
  • Works perfectly for feeding a crowd or meal prep since it's portable, shareable, and tastes just as good the next day.
02 -
  • Don't skip marinating the chicken—even 15 minutes makes a difference in tenderness, but longer is genuinely better because the spices become more integrated and the yogurt works its magic.
  • The yogurt sauce is cooling and crucial; without it, the quesadilla can feel too heavy, but with it, every bite feels balanced and refreshing.
  • Medium heat for cooking the quesadilla is non-negotiable—too hot and the outside burns before the cheese melts, too cool and you lose that desirable golden crust.
03 -
  • Slice the chicken strips thin and uniform so they marinate evenly and cook at the same rate—nobody wants a piece of raw chicken hiding in their quesadilla.
  • Grate your ginger fresh and paste your garlic with a little salt before adding to the marinade; it distributes more evenly than chunks and the flavor is more assertive.
  • Keep your skillet at medium heat when cooking quesadillas and give them space to breathe—don't crowd the pan or flip too early, or you'll end up with soggy insides and burnt outsides.
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