This Chicken Tikka Masala Quesadilla recipe is a delicious fusion of Indian and Mexican flavors that will tantalize your taste buds with its bold spices and creamy texture. The tender chicken breast is marinated in a mixture of yogurt, chili powder, coriander powder, turmeric, and tikka masala mix, giving it a complex and aromatic flavor. Stuffed inside a crispy naan tortilla with cheese, these chicken tikka quesadillas will have you coming back for seconds!
Watch our recipe video for step by step instructions on how to make Chicken Tikka Quesadilla. We’ve included demonstrations and pro tips to help you out in the kitchen! For our tikka masala quesadillas calories and nutrition information, see the recipe card below. We also have an option to view our Indian chicken quesadilla recipe in hindi.
Ingredients:
Instructions:
1) In a medium mixing bowl, combine the ingredients for the tikka masala marinade.
2) Combine 3 Tbsp yogurt, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp turmeric, 1 Tbsp tikka masala mix, 1 Tbsp ginger garlic paste, 1 Tbsp lemon juice, and 1 tsp salt.
3) Mix the tikka masala marinade well until it forms a smooth paste.
4) Cut up 1 pound of chicken breast into small 1/2 inch cubes. Add the chicken to the marinade and mix thoroughly so the chicken is evenly coated.
5) Cover and marinate the chicken in the refrigerator for at least 30 minutes.
PRO TIP: Marinate your chicken overnight for a deeper and more delicious flavor!
1) In a large frying pan over medium high heat, add 1-2 Tbsp of ghee or butter.
2) Once hot, add 1/2 of an onion sliced thinly to the ghee and saute, stirring occasionally for 5 minutes.
3) Once the onion starts to get some golden color, add 1/2 bell pepper thinly sliced and saute, stirring occasionally for another 5 minutes.
4) Remove the veggies from the pan and set aside for later.
5) In the same pan over medium high heat, add the marinated chicken.
6) Cook the chicken, stirring occasionally, for about 10 minutes.
7) Add the cooked veggies to the chicken and mix. Cook for an additional 10 minutes, stirring occasionally.
8) Once the chicken is fully cooked (internal temperature 165 F), turn off the heat, add 2 Tbsp chopped coriander leaves, mix, and set aside.
1) In a large pan over LOW heat, add a small amount of ghee or butter. Add the naan or tortilla to the pan.
PRO TIP: Feel free to use parathas or tortillas instead! Get creative, this part is all up to you.
2) Add a thin layer of cheese on top of the naan, then add a layer of chicken tikka masala mix. Finally add another thin layer of cheese on top.
3) Next, fold the naan in half over top of the filling, or add another piece of naan over top for a large quesadilla.
4) After the bottom gets crispy and golden brown, about 5 minutes, flip to the other side.
5) Continue cooking on low heat until the other side is golden and crispy, and all of the cheese is melted inside.
6) Remove from the pan, cut into pieces, and serve with your favorite raita or chutney.
Enjoy!
Ingredients
Directions
1) In a medium mixing bowl, combine the ingredients for the tikka masala marinade.
2) Combine 3 Tbsp yogurt, 2 tsp chili powder, 2 tsp coriander powder, 1 tsp turmeric, 1 Tbsp tikka masala mix, 1 Tbsp ginger garlic paste, 1 Tbsp lemon juice, and 1 tsp salt.
3) Mix the tikka masala marinade well until it forms a smooth paste.
4) Cut up 1 pound of chicken breast into small 1/2 inch cubes. Add the chicken to the marinade and mix thoroughly so the chicken is evenly coated.
5) Cover and marinate the chicken in the refrigerator for at least 30 minutes.
PRO TIP: Marinate your chicken overnight for a deeper and more delicious flavor!
1) In a large frying pan over medium high heat, add 1-2 Tbsp of ghee or butter.
2) Once hot, add 1/2 of an onion sliced thinly to the ghee and saute, stirring occasionally for 5 minutes.
3) Once the onion starts to get some golden color, add 1/2 bell pepper thinly sliced and saute, stirring occasionally for another 5 minutes.
4) Remove the veggies from the pan and set aside for later.
5) In the same pan over medium high heat, add the marinated chicken.
6) Cook the chicken, stirring occasionally, for about 10 minutes.
7) Add the cooked veggies to the chicken and mix. Cook for an additional 10 minutes, stirring occasionally.
8) Once the chicken is fully cooked (internal temperature 165 F), turn off the heat, add 2 Tbsp chopped coriander leaves, mix, and set aside.
1) In a large pan over LOW heat, add a small amount of ghee or butter. Add the naan or tortilla to the pan.
PRO TIP: Feel free to use parathas or tortillas instead! Get creative, this part is all up to you.
2) Add a thin layer of cheese on top of the naan, then add a layer of chicken tikka masala mix. Finally add another thin layer of cheese on top.
3) Next, fold the naan in half over top of the filling, or add another piece of naan over top for a large quesadilla.
4) After the bottom gets crispy and golden brown, about 5 minutes, flip to the other side.
5) Continue cooking on low heat until the other side is golden and crispy, and all of the cheese is melted inside.
6) Remove from the pan, cut into pieces, and serve with your favorite raita or chutney.
Enjoy!
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