Tandoori Chicken Quesadilla (Printable)

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

# What You 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 - 2.5 cm 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 - ½ tsp turmeric
11 - ½ tsp cayenne pepper (optional)
12 - ½ 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 - ½ 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 - ½ small red onion, thinly sliced
22 - 1 small green bell pepper, thinly sliced
23 - Butter or oil, for greasing pan

# How To Make It:

01 - Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne, and salt in a bowl. Add chicken strips and toss to coat evenly. Marinate for at least 15 minutes or refrigerate for 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 cooked through and slightly charred. Remove from heat and set aside.
03 - Whisk together yogurt, cilantro, lemon juice, cumin, salt, and pepper in a small bowl until smooth. Set aside.
04 - Place a tortilla on a flat surface. Sprinkle one-quarter of the cheese on half of the tortilla. Layer one-quarter of the cooked chicken, red onion, and bell pepper on top. Drizzle lightly with yogurt sauce. Fold the tortilla in half. Repeat with remaining tortillas and ingredients.
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 golden brown and cheese has melted.
06 - Slice quesadillas into wedges and serve immediately with extra yogurt sauce on the side.

# Expert Suggestions:

01 -
  • It's a complete meal that feels special but comes together faster than ordering takeout.
  • The tandoori spices give you that restaurant-quality depth without any complicated technique.
  • Crispy outside, tender inside, with that cooling yogurt sauce—it hits every craving at once.
02 -
  • Don't skip the marinating step even if you're in a hurry—those 15 minutes is when the spices actually start to flavor the chicken, and it's the difference between good and incredible.
  • Keep your heat at medium, not medium-high, when pan-frying the quesadillas, or the outside will burn before the cheese melts inside.
  • If your tortillas are cold from the fridge, let them sit out for a few minutes—they fold better and cook more evenly.
03 -
  • If you're making these for a group, you can marinate the chicken in the morning and cook everything in the evening—the longer it sits, the deeper the spice flavor becomes.
  • Don't press down on the quesadillas while they cook; let them sit undisturbed so the cheese melts evenly and the tortilla gets that light, crispy texture instead of compressing into dough.
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