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The foundation of any great dish lies in its ingredients. The Crispy Baked Chicken Tikka Quesadillas feature a harmonious blend of spices, textures, and flavors that make them truly stand out. Let’s break down the essential components that set this dish apart.

Crispy Baked Chicken Tikka Quesadillas

Experience a vibrant blend of flavors with Crispy Baked Chicken Tikka Quesadillas, where the spiced essence of classic chicken tikka meets the beloved comfort of quesadillas. This easy-to-make dish features a crunchy exterior and a savory filling, perfect for any occasion. Explore the key ingredients, marination tips, cooking techniques, and serving suggestions that elevate this delicious fusion. Get ready to impress family and friends with a flavorful culinary creation that combines cultures in every bite!
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Ingredients
  

For the Chicken Tikka Marinade:

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon chili powder (adjust according to spice preference)

1 teaspoon salt

2 cloves garlic, minced

1-inch piece ginger, grated

For the Quesadillas:

4 large flour tortillas

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1 medium red onion, thinly sliced

1 bell pepper (any color), thinly sliced

Fresh cilantro leaves, for garnish

Cooking spray or olive oil for brushing

For Serving:

Salsa or chutney

Sour cream or yogurt

Instructions
 

Marinate the Chicken: In a large bowl, combine the yogurt, lemon juice, vegetable oil, garam masala, cumin, coriander, turmeric, chili powder, salt, garlic, and ginger. Mix well to form a marinade. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

    Bake the Chicken: Preheat your oven to 400°F (200°C). Spread the marinated chicken on a baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, or until the chicken is cooked through and slightly charred. Remove from oven and let cool slightly.

      Prepare Quesadillas: While the chicken cools, heat a skillet over medium heat. Add the sliced onions and bell pepper; sauté until softened (about 5 minutes). Remove from heat.

        Assemble Quesadillas: On one half of each tortilla, layer the shredded mozzarella and cheddar cheese, followed by a generous amount of the baked chicken tikka, sautéed onions, and bell peppers. Fold the tortillas over to create a half-moon shape.

          Bake Quesadillas: Place the quesadillas on a baking sheet and lightly spray or brush the tops with cooking spray or olive oil. Bake in the oven for 10-12 minutes, flipping halfway through, until golden brown and crispy.

            Serve: Remove the quesadillas from the oven and let them cool slightly before slicing into wedges. Garnish with fresh cilantro and serve with salsa, chutney, and sour cream or yogurt on the side.

              Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4