# Ingredient List:
→ 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 - 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 - 1/2 tsp turmeric
11 - 1/2 tsp cayenne pepper (optional)
12 - 1/2 tsp salt
13 - 15 ml vegetable oil
→ Yogurt Sauce
14 - 120 ml plain Greek yogurt
15 - 15 ml freshly chopped cilantro
16 - 15 ml lemon juice
17 - 1/2 tsp ground cumin
18 - Salt and freshly ground black 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 the pan
# Directions:
01 - Combine yogurt, lemon juice, garlic, ginger, cumin, coriander, smoked paprika, garam masala, turmeric, cayenne pepper, and salt in a bowl. Add chicken strips and toss to coat. Marinate for a minimum of 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 occasionally, for 5 to 7 minutes until fully cooked and slightly charred. Remove from heat.
03 - In a small bowl, whisk together yogurt, cilantro, lemon juice, ground cumin, salt, and pepper. Set aside.
04 - Place one tortilla on a flat surface, sprinkle one-quarter of the cheese over half of the tortilla, layer with a quarter of the cooked chicken, red onion, and bell pepper, then drizzle lightly with yogurt sauce. Fold tortilla in half and 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 per side until golden and cheese has melted.
06 - Cut quesadillas into wedges and serve warm with extra yogurt sauce.
