Butter Chicken Quesadillas (Printable)

Spiced chicken and melting cheese folded inside golden tortillas for a creamy, comforting fusion dish.

# 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 tablespoon lemon juice
04 - 1 1/2 teaspoons garam masala
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon turmeric
09 - 1/2 teaspoon salt
10 - 2 tablespoons vegetable oil
11 - 2 tablespoons unsalted butter
12 - 1 medium onion, finely diced
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, minced
15 - 1/2 cup tomato puree
16 - 1/2 cup heavy cream
17 - 1 tablespoon 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 tablespoons butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# Steps:

01 - In a bowl, combine Greek yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces and toss to coat thoroughly. Marinate for at least 20 minutes or refrigerate overnight for deeper flavor.
02 - Heat vegetable oil and unsalted butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and fresh ginger; cook for an additional minute.
03 - Add the 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 sugar, if using. Simmer gently until the chicken is cooked through and the sauce thickens to a creamy consistency, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and let cool slightly.
05 - Place 4 tortillas on a flat surface. Evenly distribute half of the combined shredded mozzarella and cheddar cheese over each tortilla. Layer an even portion of the butter chicken mixture atop the cheese, then sprinkle with the remaining cheese. Cover with the remaining 4 tortillas.
06 - Preheat 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 the cheese has melted.
07 - Allow the cooked quesadillas to rest for 1 to 2 minutes before cutting into wedges. Serve warm, optionally garnished with freshly chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you really spent maybe forty-five minutes, and no one needs to know otherwise.
  • The spiced chicken is tender and creamy, the cheese pulls in those perfect strings, and the tortilla gets genuinely crispy—it's comfort food that doesn't apologize.
  • It bridges two cuisines so naturally that it doesn't feel gimmicky; it just feels right, like both dishes were always meant to meet.
02 -
  • Don't skip the marinating step, even for ten minutes; the yogurt actually changes the texture of the chicken and makes it tender in a way that frying alone won't.
  • The butter chicken needs to cool slightly before assembling the quesadillas, or the heat will wilt the cheese and make the tortilla soggy before it hits the pan.
  • Medium heat is your friend here—rush with high heat and the outside burns before the cheese melts, or the tortilla dries out before the insides warm through.
03 -
  • Have all your ingredients prepped before you start cooking—the marinade comes together fast, and once you're moving, you're moving, so mise en place is your secret weapon here.
  • Save a little butter chicken sauce before assembling the quesadillas; drizzle it on the plate underneath for extra flavor and moisture that keeps them tasting fresh even after they've cooled slightly.
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