Name: Mexican Chicken Tikka Quesadilla (South Indian Fusion Style) recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 3/4 cup whole wheat flour; pinch of salt; water to knead; 1 1/2 cups chicken tikkas; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. urad dal (split black gram lentil); 2 onion, chopped; 1 tsp. ginger, sliced; 1 tsp. garlic, chopped; 2 green chilies, chopped; 1-2 sprig curry leaves; 1 tomato, chopped; salt to taste; 1 tsp. sambar powder; 1 tsp. red chili powder; 1 tbsp. fresh coconut, grated; 1-2 tbsp. coriander leaves, chopped; 1 tsp. lime juice; 1/2 cup cheese, grated; oil to shallow fry

ABOUT Mexican Chicken Tikka Quesadilla (South Indian Fusion Style) RECIPE

Sometime nor the other you must've tasted Mexican Quesadilla. Now try making these Chicken Quesadilla in a new avatar - with South Indian flavour in a fusion style. It is simple, delicious, filling and a satisfying one-pot meal anytime of the day.

Ingredients Serving: 4

3/4 cup whole wheat flour
pinch of salt
water to knead
1 1/2 cups chicken tikkas
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. urad dal (split black gram lentil)
2 onion, chopped
1 tsp. ginger, sliced
1 tsp. garlic, chopped
2 green chilies, chopped
1-2 sprig curry leaves
1 tomato, chopped
salt to taste
1 tsp. sambar powder
1 tsp. red chili powder
1 tbsp. fresh coconut, grated
1-2 tbsp. coriander leaves, chopped
1 tsp. lime juice
1/2 cup cheese, grated
oil to shallow fry

Instructions

Knead a stiff dough by mixing flour, pinch of salt and required quantity of water. Cover with a damp cloth and keep it aside for 15-20 minutes.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown.
Add the onion, ginger, garlic, chilies and curry leaves. Fry on a medium flame till light golden in colour. Now add the tomatoes and continue to saute till it is slightly mashed.
Add the chicken tikkas, salt, sambar powder and red chili powder. Mix well and saute for 1-2 minutes.
When done, add the coconut, coriander leaves and lime juice. Mix well and switch off the flame. Cover and keep aside to cool .
Divide the dough into 2 equal portions. Roll out each into a chapatti by dusting some flour. Heat a tawa / griddle and dry roast them till done on both sides. Transfer to a plate.
Add 1 tsp. oil to the pan and place one chapatti over it. Meanwhile let the flame be low. Sprinkle some cheese over it and then spoon the stir fry chicken over it, spreading it evenly.
Again sprinkle some more cheese and cover it with the other remaining chapatti. Press it gently and cook till the underside becomes crisp and golden in colour.
Now place a plate over it and flip it over. Gently slide it again to the pan and drizzle some oil around the edges.
Cook for a 1-2 minutes till the other side too becomes crisp and golden brown in colour.

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