Butter Chicken Quesadillas (Printable)

Creamy spiced chicken melds with melted cheese inside crispy tortillas, offering a flavorful fusion delight.

# What you 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 (200 g)
21 - 2 cups shredded cheddar cheese (200 g)
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# How to make it:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Toss chicken pieces to coat thoroughly and marinate for at least 20 minutes or preferably overnight in the refrigerator.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes. Incorporate minced garlic and ginger; sauté for an additional minute.
03 - Add marinated chicken to the skillet and cook until browned and nearly cooked through, approximately 5 to 7 minutes.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and optional sugar. Simmer until the chicken is fully cooked and the sauce thickens to a creamy consistency, about 5 minutes. Season with salt and black pepper. Remove from heat and allow to cool slightly.
05 - Place 4 tortillas on a flat surface. Evenly spread half of the combined mozzarella and cheddar cheese on each. Layer with the butter chicken mixture, then sprinkle with the remaining cheese. Top each with a second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla individually for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Let cooked quesadillas rest for 1 to 2 minutes before slicing into wedges. Serve warm, garnished with chopped cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when really you've got dinner on the table in under 45 minutes.
  • The spiced chicken stays creamy and rich while the cheese melts into every corner, and the tortilla gets this perfect golden crisp that's almost impossible to resist.
  • It's the kind of dish that impresses people without making you feel like you're doing anything fancy.
02 -
  • The butter chicken sauce needs to cool slightly before you assemble the quesadillas, or the heat will make your tortillas steamy and they won't get crispy—I learned this the hard way on my second attempt.
  • Don't cook these on too high heat or the outside will brown before the cheese inside has time to melt, so medium heat is really your friend here.
  • The quesadillas are best eaten immediately after they come off the pan while they're still warm and the cheese is still soft enough to stretch.
03 -
  • Use medium heat for everything—it sounds boring, but it's the difference between quesadillas that are golden and crispy and ones that are dark and tough.
  • If you want more spice, add fresh chopped chili to the butter chicken at the end, but do it after you taste it first so you don't accidentally make it too fiery.
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