Pin it I discovered these butter chicken quesadillas by accident on a Tuesday night when I had leftover butter chicken in the fridge and a sudden craving for something crispy and melty. My roommate was skeptical when I announced my fusion experiment, but one bite and she was reaching for the second one. There's something magical about how Indian spices play with melted cheese and toasted tortillas—it shouldn't work, but it absolutely does. This dish has become my go to when I want to impress people without spending hours in the kitchen.
I made these for my coworkers during lunch one day and watched everyone go quiet in that specific way that means the food is really working. Someone asked for the recipe with actual urgency in their voice, and I realized this wasn't just a fun idea anymore—it was something people actually wanted to eat again.
Ingredients
- Boneless, skinless chicken thighs (400 g): These stay juicier than breast meat and can handle the bold spices without drying out, which matters when you're going to cook them twice.
- Plain Greek yogurt (1/2 cup): The tanginess cuts through the richness of the cream and helps tenderize the chicken—use full fat if you have it.
- Garam masala (1 1/2 tsp): This is your backbone spice; don't skip it or substitute with generic curry powder.
- Ground cumin (1 tsp) and coriander (1 tsp): Together these add warmth and earthiness that makes people ask what you did differently.
- Chili powder and turmeric (1/2 tsp each): Turmeric gives the sauce its color; chili powder brings gentle heat.
- Fresh ginger and garlic: Minced fresh is non negotiable here—they're what make the sauce taste alive instead of flat.
- Tomato puree (1/2 cup): This creates the body of your sauce; don't use whole tomatoes or sauce, you need the concentrated flavor.
- Heavy cream (1/2 cup): This is what transforms the sauce into something luxurious enough to deserve a quesadilla.
- Flour tortillas (8 medium): Get the thicker ones if possible—they won't tear when you flip them and they develop better color.
- Mozzarella and cheddar cheese (2 cups each): The combination gives you both melt ability and flavor; mozzarella alone would be bland.
Instructions
- Marinate the chicken:
- Mix your yogurt with all the spices and coat the chicken pieces completely. The longer this sits, the better—even 20 minutes makes a difference, but overnight transforms it. The yogurt breaks down the protein, making everything tender.
- Build your flavor base:
- Heat your oil and butter together and sauté onions until they're softened and starting to turn golden. This takes about 3 to 4 minutes and creates the foundation for everything else. Add garlic and ginger and give it a minute to release their fragrance.
- Cook the chicken:
- Add those marinated pieces to the hot pan and let them brown before stirring too much. You want color on them, not a pale stew—that takes about 5 to 7 minutes. The brown bits stuck to the pan are pure flavor.
- Create the sauce:
- Add tomato puree and let it cook for a couple minutes so it loses its raw edge, then pour in your cream and any sugar you're using. Simmer gently for about 5 minutes until the chicken is cooked through and the sauce has thickened slightly. Taste and adjust seasoning—this is your moment to make it yours.
- Assemble your quesadillas:
- Lay out four tortillas and divide your cheese mixture evenly among them, then top with the butter chicken and more cheese. Cover each with a second tortilla and press down gently so everything stays together while cooking.
- Get them golden:
- Heat butter in a nonstick skillet over medium heat and cook each quesadilla about 2 to 3 minutes per side until the outside is crispy and brown and you can see the cheese starting to peek out from the edges. Work with one at a time so you don't crowd the pan.
- Rest and serve:
- Let them sit for a minute after cooking so the cheese sets and they're easier to cut. Slice into wedges and serve immediately with cilantro and lime if you're feeling fancy.
Pin it There was this moment when I made these for my partner on a random Thursday and they actually paused mid bite to say it was like nothing they'd ever had before. That's when I understood this dish isn't just clever fusion—it's genuinely delicious on its own terms.
Making It Spicier
If your household likes things hot, add chopped fresh chili to the butter chicken sauce or stir in an extra quarter teaspoon of cayenne pepper. I like to add sliced jalapeños between the cheese layers too because they get soft and sweet as the quesadilla cooks.
Serving and Pairing Ideas
These are fantastic on their own but honestly they shine when you pair them with something cool and creamy. A simple raita made from yogurt, cucumber, and cilantro cuts through the richness beautifully, or serve them with fresh tomato salsa if you want brightness instead of cooling.
Storage and Leftovers
The butter chicken keeps well in the fridge for up to three days and actually tastes even better the next day as the spices deepen. You can reheat it gently on the stovetop and use it for other things like serving it over rice or spooning it into naan. The quesadillas are best eaten right away while they're still crispy, though you can refrigerate cooked ones and reheat them in a skillet.
- Make the butter chicken a day or two ahead to save yourself stress on cooking day.
- Assemble the quesadillas just before cooking so the tortillas don't get damp.
- Keep your skillet at a consistent medium heat and work with one quesadilla at a time for perfectly golden results.
Pin it These quesadillas have become my favorite thing to make when I want to feel creative in the kitchen without any real stress. Every time someone tries them, I get to watch that moment of surprise and delight when they realize what they're eating, and honestly, that never gets old.
Recipe FAQs
- → How do I marinate the chicken for best flavor?
Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Toss the chicken in the mixture and marinate for at least 20 minutes, or overnight for deeper flavor.
- → What cheeses work best for melting in this dish?
Mozzarella and cheddar cheeses melt beautifully, providing a creamy, gooey texture that complements the spiced chicken perfectly.
- → Can I add extra spice to the chicken mixture?
Yes, adding chopped fresh chili peppers to the chicken marinade will give it a spicier kick without overpowering the other flavors.
- → What type of skillet is recommended for cooking the quesadillas?
A nonstick skillet or griddle heated over medium heat helps achieve even browning and prevents sticking during cooking.
- → Are there any suggested garnishes to enhance serving?
Fresh cilantro and lime wedges add brightness and a fresh contrast to the rich, creamy filling when served.