Butter Chicken Quesadillas (Printable)

Golden tortillas filled with creamy, spiced chicken and melted cheese in a fusion of Indian and Mexican flavors.

# What you'll need:

→ 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

# Method:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, toss well to coat, and refrigerate for at least 20 minutes.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Sauté diced onion until soft, about 3–4 minutes. Add garlic and ginger, cooking for 1 more minute.
03 - Add marinated chicken to the skillet and cook, stirring occasionally, until browned and nearly cooked through, approximately 5–7 minutes.
04 - Stir in tomato puree and cook for 2–3 minutes. Pour in heavy cream and sugar, then simmer until chicken is fully cooked and sauce thickens, about 5 minutes. Season with salt and black pepper. Remove from heat and allow to cool slightly.
05 - Place 4 tortillas on a flat surface. Evenly distribute half of the combined shredded mozzarella and cheddar cheese over each tortilla. Spread an even layer of butter chicken over the cheese, then top each with the remaining cheese. Cover each with the remaining tortillas.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla individually for 2–3 minutes per side, until golden and cheese is melted.
07 - Allow quesadillas to rest for 1–2 minutes before slicing into wedges. Serve warm, garnished with chopped cilantro and lime wedges as desired.

# Expert Advice:

01 -
  • The butter chicken stays so tender and flavorful that you'll wonder why you've never done this before.
  • Melted cheese and warm spices together create this oddly perfect comfort food that feels both adventurous and safe.
  • You can have dinner on the table in under an hour, and it reheats beautifully the next day.
02 -
  • Don't skip the marinating step, even if you're in a hurry—even 20 minutes makes the chicken so much more tender and flavorful than if you cook it plain.
  • Add the cream slowly and keep the heat gentle, otherwise the sauce can break and look curdled instead of silky smooth.
  • Make sure your cheese is really melted before you flip, otherwise the second side will cook and the cheese inside will still be separated.
03 -
  • Warm your tortillas for a few seconds in a dry skillet before filling them so they're pliable and less likely to crack under the weight of the filling.
  • Use a griddle instead of a regular skillet if you have one—it gives you more even heat and lets you cook bigger batches without hovering.
  • If cheese is oozing out the sides as it cooks, your heat is too high; dial it back to medium and you'll get melted cheese instead of a greasy spill.
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