Save I discovered butter chicken quesadillas by accident one weeknight when I had leftover butter chicken in the fridge and a craving for something handheld. My partner suggested quesadillas, and I thought she was joking until I tried it—the creamy, spiced chicken wrapped in melted cheese and crispy tortillas was like two favorite worlds colliding. It's become the dish I make when I want to impress without the stress, because it tastes way more complicated than it actually is.
I made these for my sister's book club night, and I've never seen people forget about their books so fast. Someone asked for the recipe halfway through their first bite, which felt like the highest compliment. Now she makes them for her own dinner parties and sends me photos—that small moment of passing it along made the whole thing feel worthwhile.
Ingredients
- Boneless, skinless chicken thighs (400g): Thighs stay moist and flavorful even after cooking, unlike breasts which can dry out; they're also more forgiving if you're not timing things perfectly.
- Plain Greek yogurt (1/2 cup): The tanginess marinates the chicken beautifully and the protein helps everything cook evenly; regular yogurt works too if that's what you have.
- Lemon juice (1 tbsp): Brightens the marinade and helps tenderize the chicken at the same time.
- Garam masala, ground cumin, ground coriander, chili powder, turmeric (1 1/2 tsp, 1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp): These are the backbone of the dish; bloom them in the hot oil to wake up all their warmth and depth.
- Salt and black pepper (1/2 tsp and to taste): Don't skip seasoning at the end—taste as you go because spices vary in strength.
- Vegetable oil and unsalted butter (2 tbsp each): The oil prevents the butter from burning while the butter adds that rich, golden flavor.
- Medium onion, finely diced: Takes about 3–4 minutes to soften; you want it translucent so the garlic and ginger cook into something silky.
- Fresh garlic and ginger, minced (2 cloves and 1 tbsp): Mince them finely so they distribute evenly and don't feel like surprise crunchy bits later.
- Tomato puree (1/2 cup): Creates the base of your sauce; it's concentrated so a little goes a long way.
- Heavy cream (1/2 cup): Temper it by adding it slowly so it doesn't curdle and break the sauce.
- Sugar, optional (1 tbsp): Balances acidity from tomatoes if your particular sauce tastes a bit sharp.
- Flour tortillas (8 medium, 20cm): Fresh ones work better than stale; warm them slightly so they don't crack when you fill them.
- Shredded mozzarella and cheddar cheese (2 cups each): The mozzarella melts smooth while cheddar adds flavor; mixing them gives you the best of both.
- Butter for frying quesadillas (2 tbsp): Just enough to create golden, crispy edges without making them greasy.
- Fresh cilantro and lime wedges (optional): The cilantro adds brightness and the lime cuts through the richness beautifully.
Instructions
- Marinate the chicken:
- Mix yogurt, lemon juice, and all the spices in a bowl, then coat the chicken pieces and let them sit for at least 20 minutes. I usually do this while I'm prepping everything else, or even the night before if I'm planning ahead.
- Build the aromatics:
- Heat oil and butter together in a large skillet over medium heat, then add the diced onion and let it soften for 3–4 minutes until it's golden and fragrant. Add the minced garlic and ginger, cook just until you smell that warm, spicy aroma, about a minute more.
- Brown the marinated chicken:
- Slide the chicken into the skillet and let it brown on the outside for 5–7 minutes, stirring occasionally so each piece gets some color. The marinade will stick a little to the bottom of the pan—that's flavor building.
- Create the sauce:
- Stir in the tomato puree and let it cook for 2–3 minutes so it caramelizes slightly, then pour in the heavy cream slowly while stirring to keep everything smooth. Add the sugar if your sauce tastes sharp from the tomatoes.
- Simmer until creamy:
- Let the whole thing bubble gently for about 5 minutes until the chicken is fully cooked through and the sauce is thick and clings to the chicken. Taste and adjust salt and pepper, then set aside to cool a bit so it's not too hot to handle when you build the quesadillas.
- Assemble the quesadillas:
- Lay out 4 tortillas, sprinkle half the cheese mixture on each one, then top with a generous layer of warm butter chicken and the rest of the cheese. Cover each with a second tortilla and press gently so everything sticks together.
- Cook until golden:
- Heat a nonstick skillet over medium heat with a small pat of butter, then cook each quesadilla 2–3 minutes per side until the tortilla is golden brown and the cheese is melted inside. Work one at a time so you can watch them—they go from perfect to burnt faster than you'd think.
- Rest and serve:
- Let each quesadilla rest for a minute or two before slicing into wedges so the cheese doesn't gush everywhere. Serve hot with cilantro and lime on the side.
Save The moment that made this recipe stick for me happened when my nephew, who usually picks at everything, ate three wedges and asked for another. Watching him dip it in raita with this happy little nod reminded me that food doesn't have to be traditional or fussy to bring people together.
Playing with Heat and Flavor
One night I added fresh diced green chili to the butter chicken mixture and it completely transformed the whole dish—suddenly it had this sharp, fresh kick that made it feel less heavy and more alive. I've also swapped the heavy cream for coconut cream when I'm feeling adventurous, and it takes on this subtle sweetness that plays really well with the spices. The beauty of this recipe is that it's forgiving enough to let you experiment without ruining everything.
Building Ahead and Reheating
I've learned the hard way that you can make the butter chicken up to two days ahead and store it in the fridge, which means on a busy weeknight you're literally just assembling and cooking quesadillas. Reheated butter chicken tastes even better because the flavors have had time to settle and get to know each other. Just warm it gently in a skillet with a splash of water if it's gotten too thick.
Serving Sides and Balance
These quesadillas are rich, so I always have something cool and tangy on the side to cut through that richness. A simple raita made with yogurt and cucumber is traditional and perfect, but I've also served them with a quick tomato salsa or even just lime wedges and a handful of cilantro. The brightness makes you want another bite instead of feeling stuffed halfway through.
- Make raita by mixing plain yogurt with grated cucumber, a pinch of cumin, and salt—it takes five minutes and cools you down beautifully.
- If you have leftover butter chicken, it's incredible the next day folded into rice or tucked into naan for a quick lunch.
- Don't assemble the quesadillas too far ahead or the tortillas get soggy from the butter chicken moisture.
Save This recipe taught me that the best food doesn't follow strict rules about which cuisines belong together—it follows your hunger and whatever makes you happy to eat and share. I hope it becomes a weeknight favorite for you too.
Kitchen Guide
- → How do you marinate the chicken for this dish?
Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Toss the chicken pieces in this mixture and refrigerate for at least 20 minutes for best flavor infusion.
- → What cheeses work best for these quesadillas?
A mix of shredded mozzarella and cheddar provides a creamy, melting texture and a balanced sharpness that complements the spiced chicken filling.
- → How should the quesadillas be cooked to achieve crispiness?
Cook in a nonstick skillet over medium heat with butter, about 2–3 minutes per side, until the tortillas are golden brown and the cheese is fully melted.
- → Can the spiciness be adjusted?
Yes, adding chopped fresh chili to the chicken adds heat; alternatively, control the chili powder quantity to suit your preference.
- → Are there suggested accompaniments for this dish?
Serve with fresh cilantro and lime wedges for brightness or accompany with cooling raita or tomato salsa to balance richness.