Tandoori Chicken Quesadilla (Printable Version)

Juicy tandoori-spiced chicken, creamy yogurt sauce, and melted cheese in a crispy tortilla fusion.

# What You Need:

→ Tandoori Chicken

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

→ Yogurt Sauce

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

→ Quesadilla

19 - 4 large flour tortillas
20 - 170 g 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 greasing pan

# How-To Steps:

01 - In a bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne pepper, and salt. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or refrigerate up to 2 hours.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook, stirring, for 5 to 7 minutes until fully cooked and slightly charred. Remove from heat.
03 - Whisk together yogurt, cilantro, lemon juice, cumin, salt, and pepper in a small bowl. Set aside.
04 - Place a tortilla flat. Sprinkle one-quarter of the cheese over half the tortilla. Layer with a quarter of the cooked chicken, 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 heat and grease with butter or oil. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese is melted.
06 - Cut the quesadillas into wedges and serve immediately with extra yogurt sauce.

# Expert Tips:

01 -
  • It's a sneaky way to bring restaurant-quality tandoori flavors into a casual, handheld format that feels approachable.
  • The crispy-cheesy exterior contrasts beautifully with the spiced, tender chicken inside, creating a textural surprise in every bite.
  • It comes together faster than you'd expect, perfect for weeknight entertaining when you want to seem like you've spent hours cooking.
02 -
  • Don't skip the marinating step; even fifteen minutes transforms tough chicken into something tender and flavorful, not just coated with spice.
  • If your quesadilla starts browning too quickly, lower the heat to medium-low—you want the cheese to fully melt before the tortilla chars.
  • The yogurt sauce is your secret weapon for preventing dryness; don't be shy with it, but apply it before folding so it stays distributed.
03 -
  • Use a cast iron skillet or griddle if you have one; the heat distribution creates more even browning and gives you better control over the cooking temperature.
  • Slice your onions and peppers the night before and store them in a container; they'll stay crisp and you'll save yourself precious minutes on cooking day.
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