In a large bowl, combine the cubed chicken, tandoori masala, lemon juice, Kashmiri chili powder (if using), and oil. Mix well until the chicken is evenly coated. Marinate for at least 30 minutes or refrigerate overnight.

Heat a large frying pan over medium heat. Add the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 10–12 minutes. Set aside.

Preheat the oven to 375°F (190°C).

Lightly grease an 18 × 13-inch half sheet pan or line it with parchment paper.

Arrange the tortillas in the baking tray, slightly overlapping them to completely cover the base. If needed, trim or overlap the edges so there are no gaps.

Evenly spread the cooked tandoori chicken over the tortillas. Top with the sliced onion, green bell pepper, and grated cheese.

Cover with the remaining tortillas, folding any overhanging edges toward the centre to help seal the filling.

Place a second baking tray or another oven-safe dish on top to gently press the quesadillas while they bake.

Bake for 25–30 minutes, or until the tortillas are crisp and golden brown and the cheese has melted. For extra colour, broil for 1–2 minutes at the end, watching closely.

Let the quesadillas rest for 5 minutes before cutting into squares with a pizza cutter. Serve warm with the green chutney yogurt, kachumbar, or your favourite dipping sauce.

In a small bowl, combine the yogurt and green chutney.

Stir until smooth and well combined. Taste and add more chutney if desired.

In a bowl, combine the tomato, onion, green bell pepper, and cilantro.

Add the lemon juice and season with salt to taste.

Toss well and serve fresh alongside the quesadillas.