# What You’ll Need:
→ Tandoori Chicken
01 - 2 boneless, skinless chicken breasts, sliced into thin strips
02 - 120 ml plain Greek yogurt
03 - 15 ml lemon juice
04 - 2 cloves garlic, minced
05 - 2.5 cm piece fresh 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 - 0.5 tsp turmeric powder
11 - 0.5 tsp cayenne pepper (optional)
12 - 0.5 tsp salt
13 - 15 ml vegetable oil
→ Yogurt Sauce
14 - 120 ml plain Greek yogurt
15 - 15 ml fresh cilantro, chopped
16 - 15 ml lemon juice
17 - 0.5 tsp ground cumin
18 - Salt and freshly ground black pepper, to taste
→ Quesadilla Assembly
19 - 4 large flour tortillas
20 - 170 g 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 - Mix yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne, and salt in a bowl. Add chicken strips and toss until fully coated. Refrigerate for at least 15 minutes or up to 2 hours.
02 - Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook, stirring occasionally, for 5 to 7 minutes until cooked through and slightly charred. Remove from heat.
03 - Whisk together yogurt, chopped cilantro, lemon juice, cumin, salt, and pepper in a small bowl. Set aside.
04 - Lay one tortilla flat. Sprinkle one-quarter of the cheese over half the tortilla, then layer with one-quarter of the cooked chicken, sliced red onion, and green bell pepper. Lightly drizzle with yogurt sauce, then fold 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 on each side until golden and cheese has melted.
06 - Cut quesadillas into wedges and serve immediately with extra yogurt sauce on the side.
