Butter Chicken Quesadillas Fusion (Printable)

Creamy spiced chicken and melted cheese tucked in golden, crispy tortillas with vibrant international flavors.

# What You 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

# How to Make It:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, mix thoroughly to coat, 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 cook until softened, approximately 3 to 4 minutes. Stir in minced garlic and ginger and cook for an additional minute.
03 - Add the marinated chicken to the skillet and cook until browned and nearly cooked through, about 5 to 7 minutes.
04 - Mix in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and sugar, then simmer until the chicken is fully cooked and the sauce thickens into a creamy consistency, about 5 minutes. Season with salt and black pepper, then remove from heat and cool slightly.
05 - Arrange 4 tortillas on a flat surface. Evenly spread half of the combined shredded mozzarella and cheddar cheese over each tortilla. Layer the butter chicken mixture atop the cheese, then sprinkle the remaining cheese. Top each with another tortilla to form a sandwich.
06 - Heat a nonstick skillet or griddle over medium heat and melt butter. Cook each quesadilla one at a time for 2 to 3 minutes per side until tortillas are golden and cheese is melted.
07 - Allow cooked 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 the actual hands-on time is surprisingly short.
  • You get creamy, aromatic spiced chicken and crispy, cheesy tortillas in every bite—the best of both worlds.
  • It's impressive enough for guests but easy enough for a weeknight dinner when you want something memorable.
02 -
  • If your sauce breaks or looks curdled when you add the cream, don't panic—lower the heat immediately and whisk gently; rushing the final step is the biggest mistake people make.
  • Don't skip the marinating step; even 20 minutes makes a massive difference in how tender and flavorful the chicken becomes.
  • Cheese will leak out of the quesadillas when you're cooking them, and that's actually a sign you're doing it right—it'll crisp up and become delicious.
03 -
  • Keep your spices fresh and fragrant; old spices are the silent killer of otherwise perfect dishes, and this recipe demands their full potential.
  • If your tortillas are cold and stiff, wrap them in a damp kitchen towel and microwave for 30 seconds to make them pliable and less likely to tear during assembly.
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