Recipe: Perfect Chicken tikka masala quesadilla

Chicken tikka masala quesadilla. Chicken tikka masala quesadilla. this is a keeper. Add chicken stock, tomatoes, fenugreek and salt. Cook until gravy is all cooked down.

Chicken tikka masala quesadilla The curry is usually creamy and orange-coloured. Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated. You can have Chicken tikka masala quesadilla using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chicken tikka masala quesadilla

  1. Prepare 3 tbsp of vegetable oil.
  2. You need 1/2 of red onion, chopped.
  3. You need 2 clove of garlic, minced.
  4. You need 2 tbsp of ground cumin.
  5. It’s 2 tbsp of tandoori spice.
  6. It’s 1 tsp of garam masala.
  7. Prepare 1 tsp of ground ginger.
  8. You need 1 tsp of ground tumeric.
  9. It’s 1/2 tsp of ground cardamom.
  10. You need 1/4 of ground cinnamon.
  11. You need 1 lb of chicken tenders/breasts, small cubes/chunks.
  12. It’s 1/2 cup of chicken stock.
  13. Prepare 2 of roma tomatoes, diced.
  14. It’s 1 tbsp of dried fenugreek leaves.
  15. It’s 1 of salt to taste.
  16. You need 5 of 8" flour tortillas.
  17. You need 1 of butter for tortillas.
  18. It’s 1/2 cup of shredded cheese, any flavor(s).

For this chicken tikka masala recipe, the yogurt helps tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor. It doesn't taste much like Chicken Tikka Masala to me — the addition of the tinned tomatoes just makes it waaay too, well, tomatoey. And the chicken is perfectly tender with the creamiest, most flavor-packed Two. I had no one to share this chicken tikka masala with!

Chicken tikka masala quesadilla step by step

  1. In a wok, heat oil on high and saute onions until translucent..
  2. Add garlic and cook until fragrant, about 30 seconds..
  3. Add all the seasons except salt and cook for another minute..
  4. Add chicken and cook until browned on all sides..
  5. Add chicken stock, tomatoes, fenugreek and salt. Cook until gravy is all cooked down..
  6. On a hot griddle, place butter and a tortilla on top and let butter spread on the down side of tortilla..
  7. Spoon chicken filling on one half of tortilla then add cheese on top..
  8. Fold tortilla over then flip as needed until both sides are golden brown..
  9. Serve!.

So I had all four servings in one whole day. This dish is made with chicken that gets marinated in a spicy curry sauce with plain yogurt and cooked with tomatoes, spices Chicken Tikka Masala will freeze up to two months. Store in large, zip-top freezer bags and lay them flat in the freezer. This is the first chicken tikka masala recipe I ever tried. It turned out wonderfully, but it was way too spicy in the beginning and I listened to the salt warnings, so I modified it slightly.

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