# 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 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
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
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
# How to Make It:
01 - In a bowl, combine yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, garam masala, turmeric, cayenne, and salt. Add chicken strips and toss to coat evenly. Marinate for a minimum of 15 minutes or up to 2 hours refrigerated.
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, chopped cilantro, lemon juice, ground cumin, salt, and pepper. Set aside.
04 - Place a tortilla flat and sprinkle a quarter of the cheese over half. Top with a quarter of the cooked chicken, sliced red onion, and bell pepper. Drizzle lightly with yogurt sauce. 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 per side until golden brown and cheese is melted.
06 - Slice quesadillas into wedges and serve hot with additional yogurt sauce on the side.
