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Cheesy Chicken Tikka Quesadilla

A delicious fusion of Indian tikka chicken and Mexican quesadilla, filled with smoky, spiced chicken and melted cheese inside a crispy tortilla.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 quesadillas
Course: Main Course, Snack
Cuisine: Indian, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Tikka Chicken Marinade
  • 500 g boneless chicken breast or thighs, cut into bite-sized pieces Thighs stay juicier than breasts.
  • 120 g plain full-fat yogurt Marinates the chicken.
  • 1 tablespoon lemon juice
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon turmeric
  • 0.5 teaspoon cayenne pepper Adjust to taste for heat.
  • 1 teaspoon garlic paste or minced garlic Use 3 cloves garlic.
  • 1 teaspoon ginger paste or grated fresh ginger Use 1 inch fresh ginger.
  • 0.5 teaspoon salt
  • 1 tablespoon neutral cooking oil
For the Filling
  • 0.5 medium red onion, thinly sliced
  • 0.5 red bell pepper, thinly sliced
  • 0.5 green bell pepper thinly sliced
  • 115 g shredded mozzarella cheese
  • 115 g shredded cheddar cheese
  • 2 tablespoons fresh cilantro, roughly chopped
  • 1 tablespoon butter or oil for cooking For cooking the quesadillas.
For the Tortillas
  • 4 large flour tortillas (10-inch size recommended)

Method
 

Preparation
  1. In a large mixing bowl, combine the yogurt, lemon juice, cumin, coriander, smoked paprika, garam masala, turmeric, cayenne, garlic paste, ginger paste, salt, and cooking oil. Stir until smooth.
  2. Add the chicken and toss to coat. Cover and marinate for at least 30 minutes.
Cooking Tikka Chicken
  1. Heat a skillet over medium-high heat. Add oil and let it heat up. Add chicken in a single layer.
  2. Cook for 3-4 minutes per side until fully cooked with no pink in the center. Remove and let rest before slicing.
Sautéing Vegetables
  1. In the same pan, sauté red onion and bell peppers for 3-4 minutes until softened. Season lightly with salt and cumin.
Assembling Quesadillas
  1. Lay a tortilla flat and sprinkle a layer of mixed cheese, followed by chicken, vegetables, and more cheese. Fold the tortilla.
Cooking Quesadillas
  1. Heat a non-stick skillet over medium heat. Add butter or oil, then cook each quesadilla for 2-3 minutes per side until golden brown.
Serving
  1. Let rest for 1 minute before slicing into wedges. Serve with dipping sauces.

Notes

Marinate the chicken for as long as possible, ideally overnight for deeper flavor. Cook chicken in a hot pan for proper char.