Bursting with flavors, loaded with sumptuous chicken and oozing with melted cheese, these quesadilla is mouthwateringly delicious.
- 1 ½ cup All purpose flour
- ½ tsp Baking powder
- ¼ cup Butter
- ⅓ cup Water
- 1 lbs Chicken boneless skinless thighs
- 1 cup Yogurt
- ¾ tsp Coriander Powder
- 1 tsp Red Chili Powder
- ½ tsp Cumin Powder
- 1 tsp Malvani Masala optional
- Salt as per taste
- 1 Tomato diced
- ½ Small Onion diced
- ½ Jalapeno chopped
- ½ cup Corn
- 3 tbsp Lemon Juice
- Cilantro garnish
- 2 cup Grated Coconut
- 1½ cup Yogurt
- ½ cup Coriander
- 1 Jalapeno
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- Salt to taste
Whisk together yogurt, coriander powder, cumin powder, red chili powder, malvani masala and lemon juice in a bowl. Cut the chicken thighs into small pieces and add to the above mixture. Cover and let it marinate in the fridge overnight.
In a large bowl, combine the flour, salt and baking powder uniformly. Incorporate butter into the flour till the mixture looks like breadcrumbs.
Add water & knead slowly to form a soft dough.
The dough should feel supple and smooth. Divide the dough into 6 equal portions.
Preheat a non-stick pan over medium heat.
On a floured surface, roll out each portion into thin circle using rolling pin. Cook till pale golden brown spots appears on both the sides.
Remove from pan and keep in a covered container.
Heat a skillet over medium heat. When it’s hot, drizzle oil.
Before cooking drain the excess marinade from the chicken pieces. Then cook the chicken in batches till each side golden brown and cooked through.
In a grinder add coconut, coriander, jalapeno, garlic and yogurt. Grind to make a smooth paste.Remove the mixture in a bowl.
Dry roast cumin seeds and mustard seeds in a small pan.
Add the tempering to the above chutney and season with salt.
Preheat the griddle over medium heat.
Spread the coconut chutney on the bottom half of the tortilla. Layer roasted chicken and salsa. Sprinkle any cheese of your choice, I used goat cheese. Fold the other half over the filling and press down to close.
Spray cooking oil on the griddle. Grill the quesadilla on both sides until grill marks appear and cheese has melted.
Cut each quesadilla and serve.