Butter Chicken Quesadillas (Printable)

Tender spiced chicken with melted cheese tucked in crispy golden tortillas for a comforting fusion meal.

# Components:

→ 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 (7 oz)
21 - 2 cups shredded cheddar cheese (7 oz)
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# Method:

01 - In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces, toss to coat thoroughly, 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. Incorporate minced garlic and ginger, cooking for 1 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 optional sugar, then simmer until the chicken is fully cooked and the sauce thickens to a creamy consistency, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and allow to cool slightly.
05 - Lay out 4 tortillas. Evenly distribute half of the combined shredded mozzarella and cheddar cheese over each tortilla. Top each with an even layer of butter chicken, then sprinkle remaining cheese. Cover 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, 2 to 3 minutes per side, until golden brown and cheese is fully melted.
07 - Allow quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve hot, optionally garnished with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but most of the magic happens in one pan.
  • The butter chicken stays creamy and warm inside while the tortilla gets golden and crispy, so every bite has this perfect contrast.
  • You can make the chicken ahead and just assemble and fry when hunger strikes.
02 -
  • Don't skimp on the marinating time—this is when the yogurt tenderizes the chicken and the spices start doing their job, so even 20 minutes matters.
  • If your sauce looks too thin after adding the cream, simmer it a bit longer instead of adding cornstarch or flour; it will thicken naturally as the chicken finishes cooking.
  • Make sure the butter chicken has cooled slightly before you assemble the quesadillas, or the cheese will melt and leak out the sides before the tortilla gets crispy.
03 -
  • Room temperature tortillas fold and assemble way more easily than cold ones straight from the fridge—take them out 10 minutes before you need them.
  • If you're making these for a crowd, you can assemble all the quesadillas ahead of time and stack them between parchment paper, then fry them just before serving so everyone gets them hot and crispy.
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