Chicken Tikka Quesadilla, Pink Peppercorn Raita

This dish was not on the original Indian Accent menu. I created it for the younger children who accompanied their parents to the restaurant, as the kids wanted a less spicy, easy-to-eat dish. It became so popular that I included it in the menu a few years later. I like to eat it as a quick snack while on the move. It is also a different way of eating chicken tikka kebabs.

Ingredients

For marinade

• 2 tbsp hung yogurt • 2 tsp ginger–garlic paste • 1 tsp red chilli powder  • 1/2 tsp garam masala powder

• 1 tsp oil • salt to taste

For chicken tikka

• 300 g chicken, thigh and leg, boneless • 1 tbsp butter

For chicken mixture

• 1 tomato, medium-size • 1 tsp garlic, chopped • 2 tsp onions, chopped

• 1 tsp green olives, sliced • 1 tsp black olives, sliced • 10 g red bell peppers, juliennes • 1/2 tsp coriander leaves, chopped • 1/4 tsp chilli flakes • 1/4 tsp oregano • 1 tsp extra virgin olive oil

To serve

• 2 corn tortillas

• 1 tbsp Gruyère cheese, grated

• 2 tbsp pink peppercorn raita

Method

For marinade

In a mixing bowl, add yogurt, red chilli powder, garam masala powder, ginger–garlic paste, oil and salt. Mix well to form a smooth paste. Keep aside.

For chicken tikka

Clean and trim the chicken. Cut into medium-size chunks. Wipe dry with a towel or kitchen paper. Add to the prepared marinade. Mix well so that all the pieces are well-coated. Marinate for 3–4 hours.

Place the marinated chicken on tandoori (metal) skewers. Grill in a hot tandoor. Baste the pieces occasionally with butter while the chicken is grilling. Remove when the edges are charred. This may take 7–8 minutes.

For chicken mixture

Chop the chicken tikka pieces.

Blanch the tomato, deseed and chop.

Heat olive oil in a pan. Sauté chopped garlic and onions. Add the chopped tomato and cook till the water evaporates. Add sliced green and black olives, bell pepper juliennes, chilli flakes and oregano. Sauté well. Add chopped chicken tikka. Mix well. Finish with chopped coriander. Keep aside.

Serve

Lay out a corn tortilla. Spread the chicken filling on it. Sprinkle grated Gruyère cheese. Cover with another tortilla. Place on a hot non-stick frying pan and cook till the tortillas are crisp and the cheese has melted. Cut into 8 portions and serve with pink peppercorn raita.