# 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 garlic cloves, 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 ground turmeric
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 chopped fresh cilantro
16 - 15 ml lemon juice
17 - 0.5 tsp ground cumin
18 - Salt and pepper, to taste
→ Quesadilla Assembly
19 - 4 large flour tortillas
20 - 150 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
# Preparation 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. 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 sauté for 5 to 7 minutes, stirring occasionally, 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 - Lay a tortilla flat. Sprinkle 1/4 of the cheese on half the tortilla, layer 1/4 of the cooked chicken, red onion, and bell pepper on top. Lightly drizzle with yogurt sauce, then fold the tortilla in half. Repeat with remaining tortillas.
05 - Heat a 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 each quesadilla into wedges and serve warm with extra yogurt sauce.
