Butter chicken quesadillas fusion (Printable Version)

A fusion of creamy spiced chicken and melted cheese inside crispy golden tortillas.

# Needed Ingredients:

→ 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

# Preparation 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. Refrigerate for a minimum of 20 minutes, preferably overnight for enhanced flavor.
02 - Heat vegetable oil and unsalted butter in a large skillet over medium heat. Add finely diced onion and sauté until translucent, approximately 3 to 4 minutes. Stir in minced garlic and ginger, cooking an additional minute until fragrant.
03 - Add marinated chicken to the skillet and cook, stirring occasionally, until browned and nearly cooked through, about 5 to 7 minutes.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and optional sugar, allowing the mixture to simmer until the chicken is fully cooked and sauce thickens to a creamy consistency, about 5 minutes. Season with salt and freshly ground black pepper. Remove from heat and let cool slightly.
05 - Lay four flour tortillas on a flat surface. Evenly distribute half of the combined mozzarella and cheddar cheese over each tortilla. Top each with a generous portion of the butter chicken mixture, then sprinkle with the remaining cheese. Cover with the remaining tortillas to form sandwiches.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla one at a time for 2 to 3 minutes per side or until golden brown and cheese is fully melted.
07 - Allow cooked quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve warm, garnished with fresh cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The butter chicken can be made ahead, which means you're really just assembling and frying when hunger strikes.
  • It tastes like you know how to cook two cuisines at once, but it's honestly simpler than either one alone.
  • Leftover wedges reheat beautifully, so meal prep suddenly feels less like a chore.
02 -
  • Don't skip the marinating step; that's where the chicken gets tender and flavorful, and it makes a real difference in how the whole dish tastes.
  • If your sauce breaks or looks grainy when you add the cream, just keep stirring gently and lower the heat—it usually comes back together, but preventing it by not letting the cream boil is the real trick.
  • The butter chicken should be slightly cooled before assembly, otherwise the cheese will melt too fast and slide everywhere when you're trying to flip the quesadilla.
03 -
  • Room-temperature butter chicken spreads more evenly and won't melt the cheese before you get the quesadilla assembled and onto the griddle.
  • Use a spatula with a thin edge when flipping; it slides under more easily and you're less likely to squish everything out of the tortilla.
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