You've never had a quesadilla like this before!
Start by mixing together the marinade for the chicken. Once the chicken is coated, cover with cling film and refrigerate for at least 2 hours
Brown the chicken in a large skillet over medium heat. Once browned, remove from the pan and set aside
Add the onion, along with some unsalted butter, and scrape everything up from the bottom of the pan.
Once fragrant and soft, add garlic-ginger paste, along with the spices, cinnamon stick, and bay leaf. Saute for 2-3 minutes, then add the chopped tomatoes. Add the chicken back in, along with sugar and salt, then leave to cook on medium/low for 30 minutes or until the chicken is cooked through.
Once the chicken is cooked, remove from the sauce. Remove from the bone and shred up the meat. Remove the cinnamon stick and bay leaves, then add the shredded chicken back in. Finish with a splash of cream
Cover half of your naan with shredded cheese. Add a good portion of the shredded chicken mix to the naan, then cover with more cheese and fold over the naan.
Add to a clean pan, with a splash of oil, and cook on both sides until the cheese has melted.
Remove from the heat, add the onion and coriander, then slice up and serve with some chilli sauce for dipping. Enjoy!
