Masala Chicken Quesadilla Indian Style Recipe

Image © Paul Brighton |
    40 min
Masala Chicken Quesadilla is a great example of fusion food. It is a concept I use often in my kitchen... taking a dish (from another country) that we love as a family and interpreting it differently... putting an Indian twist on it. The results are always delicious!

What You'll Need

  • For the dip: 1/2 cup thick yogurt
  • 1/2 cup sour cream
  • 1/2 cup mint leaves chopped fine
  • 1 large cucumber grated (squeeze out all excess liquid from the cucumber after grating it)
  • 3/4 tsp cumin powder
  • 1/4 tsp red chili powder
  • 1/2 tsp sugar
  • Salt to taste
  • For the Masala Chicken: 3 tbsps vegetable/ canola/ sunflower cooking oil
  • 1 tsp cumin seeds
  • 1 large onion sliced thinly
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala powder (see link below for recipe)
  • 500 gms chicken mince/ ground chicken
  • 3 tomatoes chopped fine
  • Salt to taste
  • 6 tortillas
  • 1 cup grated or shredded cheddar cheese
  • 1/2 cup Mint-Coriander Chutney

How to Make It

  • 1. To make the dip: Mix the yogurt and sour cream together in a bowl and whisk together until smooth.

  • 2. Now add the chopped mint leaves, grated cucumber, cumin powder, red chili powder, sugar and salt to taste and mix well to blend. Chill in the refrigerator till needed later.

  • 3. To make the Masala Chicken: Heat the oil in a deep pan on medium heat. When hot, add the cumin seeds and sauté for a minute.

  • 4. Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for a minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).

  • 5. Add the chicken mince now and brown, stirring very frequently.

  • 6. When the chicken has browned, add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is done. There should be almost no gravy at this stage. Cook until all the gravy has dried off. Keep aside for later.

  • 7. To assemble the quesadillas: Lay one tortilla on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice.

  • 8, Now add roughly 4-5 tbsps of the cooked chicken and spread on half the tortilla. Sprinkle with grated cheddar cheese - according to preference. Fold in half.

  • 9. At this stage, you can 'toast' the tortilla in a sandwich toaster or on a hot pan on the stove until the cheese has melted.

  • 10. When all the tortillas are done as above, cut each one into triangles and serve while still hot with the yogurt-cucumber dip you made earlier. Add salsa for the perfect finishing touch!