Tandoori Chicken Quesadillas

Tandoori Chicken is very popular across the world, with origins in India. It is traditionally cooked in a clay oven called tandoor (hence the name). The chicken gets its color from the paprika, cayenne and turmeric. The boneless, skinless, chicken thighs are tender and moist and absorb the marinade very well. This recipe is a fun fusion of two favorites in food.


High cal Calories 983kcal

High fat Total Fat 63g

High sat-fat Saturated Fat 18g

High chol Cholesterol 204mg

High sodium Sodium 1616mg

carbs Total Carbohydrate 57g

Serving size 447g Calories from fat 568kcal Fiber 4g Protein 47g Sugar 8g
4 servings


  • 1 1/2 lbs Boneless, Skinless Chicken Thighs
  • 1 cup plain yogurt
  • 1 teaspoon paprika
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon turmeric
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 tablespoons lime juice
  • ¼ cup + 1 tablespoon grape seed oil (can substitute canola oil)
  • 1 cup freshly grated Monterey jack cheese
  • 8 medium flour tortillas
  • ¼ cup chopped green onion
  • 1 cup chopped cherry tomatoes
  • 2 tablespoons fresh cilantro
  • lime wedges


  1. In a large bowl, mix together yogurt, lime juice, grape seed oil (reserving 1 tablespoon) and spices. Reserve ½ cup of the marinade (we will use this as a spread)
  2. Add the chicken thighs to the marinade and marinade for 30 minutes (or up to 8 hours).
  3. Heat remaining grape seed oil in a skillet. Cook chicken thighs 7-8 minutes, until golden and cooked thru.
  4. Remove from heat and chop the chicken into cubes
  5. Spread a tablespoon of the reserved yogurt mix over a tortilla.
  6. Place tortilla in the skillet on medium-low heat. Sprinkle some of the cheese on the tortilla. Add chicken, cherry tomatoes, green onion and cilantro. Place a second tortilla over the top and press it down.
  7. Heat the tortilla until golden, about 2 minutes. Flip the tortilla and heat the other side.
  8. Remove from heat. Cut in half and enjoy!


  • To enhance the flavors of the spices, use whole coriander and cumin seeds. Heat them in a dry skillet on medium heat and blend in a coffee grinder.

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