Butter Chicken Quesadillas Delight (Printable version)

Crispy tortillas layered with spiced chicken and melted cheeses for a flavorful fusion dish.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces and coat thoroughly. 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 cook until soft, about 3 to 4 minutes. Stir in garlic and ginger, cooking for another minute.
03 - Add marinated chicken to the skillet and sauté 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 chicken is fully cooked and sauce thickens, about 5 minutes. Season with salt and black pepper. Remove from heat and let cool slightly.
05 - Place 4 tortillas on a work surface. Spread half of the cheese evenly over each. Layer the butter chicken mixture over the cheese, then sprinkle the remaining cheese on top. 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 for 2 to 3 minutes per side, until tortillas are golden brown and cheese has melted.
07 - Allow cooked quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve warm garnished with chopped cilantro and lime wedges if desired.

# Expert tips:

01 -
  • The contrast between crispy, buttery tortillas and creamy, aromatic butter chicken is genuinely addictive.
  • It tastes like a restaurant dish but comes together faster than you'd expect.
  • You can prep the chicken ahead and just assemble and cook the quesadillas when you're ready to eat.
02 -
  • Don't skip the marinating step—it's not just for flavor, it actually changes the texture of the chicken and makes it incredibly tender.
  • Medium heat on the quesadilla pan is your friend; too high and the tortilla burns before the cheese melts, too low and you get a soggy, greasy result.
03 -
  • If your butter chicken sauce seems thin, let it simmer uncovered for an extra minute or two; the cream will reduce and thicken naturally.
  • Cheese choice matters more than you'd think—a blend of mozzarella and cheddar gives you the best of both worlds, melting smoothly while adding flavor.
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