Masala Chicken Quesadilla Indian Style Recipe

Image © Paul Brighton |
    40 mins
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!