Curried Chicken Quesadilla

Think of this as a tinga de pollo butter chicken hybrid, plus fluffy naan, cheese, coriander, and onions.

Done in 1 hour

Serves 4

Dish by Spencer Lengsfield

Ingredients

Chicken marinade:

2chicken legs

3 tbspyoghurt

1 tbspginger garlic paste

1 tspgaram masala

1 tspturmeric

1 tspred chilli powder

1/2 tspcumin

1/2 tspground coriander

1lemon, juice

Salt, to taste

Sauce:

400gchopped tomatoes

1 tbspginger garlic paste

1/2 tspturmeric

1 tspgaram masala

1 tspcumin

Pinchsugar

1onion, sliced

1cinnamon stick

2bay leaves

20gunsalted butter

Salt, to taste

Splash single cream

Quesadilla:

2large naan

100glow moisture mozzarella, shredded

1/2onion, finely diced

Handfulcoriander, finely chopped

You've never had a quesadilla like this before!

Method

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!

What do you think of the recipe?

save recipe

Spencer Lengsfield

follow

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.