Butter Chicken Quesadillas (Printer-friendly)

Creamy spiced chicken and melted cheese layered between crispy, golden tortillas with a flavorful fusion twist.

# What You'll Need:

→ Butter Chicken

01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1/2 cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1 1/2 tsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp chili powder
08 - 1/2 tsp turmeric
09 - 1/2 tsp salt
10 - 2 tbsp vegetable oil
11 - 2 tbsp unsalted butter
12 - 1 medium onion, finely diced
13 - 2 cloves garlic, minced
14 - 1 tbsp fresh ginger, minced
15 - 1/2 cup tomato puree
16 - 1/2 cup heavy cream
17 - 1 tbsp sugar (optional)
18 - Salt and black pepper, to taste

→ Quesadillas

19 - 8 medium (8-inch) flour tortillas
20 - 2 cups shredded mozzarella cheese
21 - 2 cups shredded cheddar cheese
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# Steps:

01 - In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces, toss to coat, and marinate for at least 20 minutes or refrigerate overnight.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until softened. Stir in garlic and ginger; cook for 1 more minute.
03 - Add the marinated chicken to the skillet and cook until browned and nearly cooked through, about 5 to 7 minutes.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and sugar if using; simmer for about 5 minutes until the sauce thickens and chicken is fully cooked. Season with salt and pepper. Remove from heat and allow to cool slightly.
05 - Lay out 4 tortillas. Spread half the combined mozzarella and cheddar cheese evenly over each. Top with an even layer of butter chicken mixture, then sprinkle with the remaining cheese. Cover each with a second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt some butter. Cook each quesadilla for 2 to 3 minutes on each side until golden brown and cheese is melted.
07 - Allow quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve hot, garnished with chopped cilantro and lime wedges as desired.

# Expert Advice:

01 -
  • You get all the creamy, spiced comfort of butter chicken without needing a separate meal—it's wrapped up and ready to eat with your hands.
  • The cheese and crispy tortilla exterior make this feel indulgent even though it comes together in about 45 minutes.
  • It's a guaranteed conversation starter when guests realize what they're eating.
02 -
  • Don't skip the marinating step—those 20 minutes genuinely change how tender and flavorful the chicken becomes, and overnight is the way to go if you have time.
  • The sauce needs to cool slightly before you assemble the quesadillas or you'll end up with a soggy tortilla situation; let it sit for just a few minutes while you gather your cheese.
  • Medium heat is your friend when cooking the quesadillas—too high and your tortilla burns before the cheese melts, too low and everything gets heavy and greasy.
03 -
  • Use chicken thighs instead of breast meat—they stay moist and can handle the two cooking methods without becoming dry.
  • Don't be afraid to taste the sauce as you go and adjust the sweetness and spice to your preference before you assemble everything.
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