Butter Chicken Quesadillas (Printer-Friendly)

Fusion of tender spiced chicken and melted cheese folded in crispy tortillas.

# What You Need:

→ Butter Chicken

01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - ½ cup plain Greek yogurt
03 - 1 tbsp lemon juice
04 - 1½ tsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp chili powder
08 - ½ tsp turmeric
09 - ½ 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 - ½ cup tomato puree
16 - ½ 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 (about 7 oz)
21 - 2 cups shredded cheddar cheese (about 7 oz)
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# Steps:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, toss to coat, and marinate for at least 20 minutes or up to overnight in the refrigerator.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and sauté until softened, approximately 3 to 4 minutes. Stir in minced garlic and ginger and cook for an additional minute.
03 - Add the marinated chicken to the skillet and cook until browned and nearly cooked through, about 5 to 7 minutes.
04 - Incorporate tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and add sugar if using. Simmer until the chicken is fully cooked and the sauce thickens to a creamy consistency, around 5 minutes. Season with salt and black pepper, then remove from heat and allow to cool slightly.
05 - Lay out four tortillas. Spread half of the combined mozzarella and cheddar cheese evenly on each. Layer each with an even portion of 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 tablespoon of butter. Cook each quesadilla for 2 to 3 minutes per side, until golden brown and cheese is melted.
07 - Allow quesadillas to rest for 1 to 2 minutes before slicing into wedges.
08 - Serve hot, garnished with chopped cilantro and lime wedges as desired.

# Expert Suggestions:

01 -
  • You get restaurant-quality Indian flavors tucked into something you can eat with your hands.
  • The whole thing comes together in under an hour, which means weeknight dinner actually feels special.
  • Leftover butter chicken transforms into something completely different, so nothing goes to waste.
02 -
  • Don't skip the marinating step—those spices need time to penetrate the chicken, otherwise you'll have underseasoned bites mixed with properly spiced ones.
  • If your sauce looks too thin, that means your cream was lower fat than expected, so just simmer it longer to reduce and thicken.
  • The quesadilla falls apart if you flip it too early before the bottom is crispy enough to hold its shape—patience here really pays off.
03 -
  • Keep your tortillas stacked and wrapped in a clean kitchen towel while you work so they stay soft and pliable.
  • If you're cooking for a crowd, you can prep all the quesadillas assembled on a parchment-lined baking sheet ahead of time, then pan-fry them in batches just before serving.
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