Butter Chicken Quesadillas

I stumbled onto this recipe by accident one weeknight when I had leftover butter chicken in the fridge and a sudden craving for something crispy and indulgent. Instead of reheating it plain, I thought: what if I tucked this creamy, spiced goodness between tortillas and let the cheese get all melty and golden? The first bite was a revelation—suddenly I was tasting warm garam masala notes mingling with bubbling cheddar, crispy tortilla edges giving way to soft, saucy chicken. It felt like two cuisines had been waiting all along to meet in the middle of my skillet.

The first time I made this for a dinner party, I was honestly nervous about mixing Indian and Mexican flavors on the same plate. But watching my guests close their eyes after that first bite, then immediately reach for another wedge—that's when I knew this fusion actually worked. One friend asked if she could take the recipe home, and now she makes it more often than I do.

Ingredients

• Boneless, skinless chicken thighs (400 g): They're fattier than breasts and stay tender even if you slightly overcook them, which is a lifesaver on busy nights.
• Plain Greek yogurt (1/2 cup): The tanginess tenderizes the chicken while the protein creates a silky marinade; don't skip the marinating step even if you're in a rush.
• Garam masala (1 1/2 tsp): This is the soul of the dish—it's what makes people say the flavors taste familiar but can't quite name what they're tasting.
• Ground cumin, coriander, chili powder, turmeric (1 tsp, 1 tsp, 1/2 tsp, 1/2 tsp): Together these build warmth and depth; don't substitute with curry powder because you'll lose the individual spice notes.
• Tomato puree (1/2 cup): Canned works perfectly and gives you a smooth, concentrated tomato base without needing to reduce anything down.
• Heavy cream (1/2 cup): This is what transforms the sauce from tangy to luxurious; the butter chicken won't be butter chicken without this richness.
• Flour tortillas (8 medium, 20 cm): Look for ones with a bit of heft to them; thin tortillas tear when you're loading them up with filling and cheese.
• Mozzarella and cheddar cheese blend (4 cups total): Mozzarella melts beautifully while cheddar adds flavor, so using both gives you the best of both worlds.
• Butter (for marinating and frying): Use unsalted so you control the seasoning yourself.

Instructions

Make the marinade and coat the chicken:

Whisk together yogurt, lemon juice, and all your spices in a bowl until it looks like a smooth paste. Add chicken and turn it with your hands until every piece is coated; the mixture should cling to the chicken like a protective layer. Let it sit for at least 20 minutes, though overnight in the fridge is even better if you're planning ahead.

Build the aromatic base:

Heat oil and butter together in a large skillet over medium heat—the butter adds flavor while the oil keeps it from burning. When the pan is hot enough that a piece of onion sizzles immediately, add your diced onion and let it soften into translucent pieces for about 3 to 4 minutes, stirring occasionally.

Brown the marinated chicken:

Increase heat to medium-high and add the chicken with all its marinade to the pan. Don't stir it constantly; let each piece sit for a minute or two so it develops a golden crust. After 5 to 7 minutes, the chicken should be browned on the outside and mostly cooked through.

Create the creamy sauce:

Stir in the tomato puree and let it cook for a couple of minutes so the raw tomato flavor mellows out. Pour in the heavy cream and a tablespoon of sugar if you like (it balances the spice and acidity), then turn the heat down to medium-low and let everything simmer gently. The sauce should thicken as it cooks, about 5 more minutes, and the chicken will finish cooking in the warmth of the sauce. Taste and add salt and pepper as needed, then set the pan aside to cool slightly.

Assemble the quesadillas:

Lay out 4 tortillas on your work surface. Sprinkle about 1/4 cup of the cheese mixture over each tortilla, then top with a generous spoonful of the butter chicken and sauce. Sprinkle the remaining cheese on top, then place a second tortilla over each one and press down gently so everything stays together.

Toast until golden and crispy:

Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Once the butter foams, slide one quesadilla onto the pan and let it cook undisturbed for about 2 to 3 minutes until the bottom is golden and crispy. Flip carefully using a wide spatula, add a tiny bit more butter if the pan looks dry, and cook the other side for another 2 to 3 minutes until the cheese inside is melted and the tortilla is golden. Transfer to a cutting board and repeat with the remaining quesadillas.

Rest and serve:

Let each quesadilla rest for a minute or two before slicing into wedges; this allows the cheese to set so it doesn't pour out everywhere. Serve hot, with cilantro and lime wedges on the side for anyone who wants to brighten the flavors.

Save

There's something magical about the moment when you bite into a quesadilla and discover the spiced chicken is still warm and creamy inside the crispy golden exterior. I've made this dish probably two dozen times now, and it never stops feeling like a small celebration—the kind of meal that turns a regular Tuesday into something worth remembering.

Make It Your Own

The beauty of fusion cooking is that it invites you to play. If you like things spicier, add fresh sliced green chilies to the butter chicken or mix a pinch of cayenne into the marinade. Some evenings I add a handful of spinach to the chicken mixture, and other times I swap the cheddar for a sharp aged cheddar that cuts through the richness beautifully. The framework stays the same, but the variations keep the recipe from ever feeling stale.

Serving Suggestions and Pairings

I've learned the hard way that this dish pairs best with something cooling and refreshing on the side. A simple raita made with Greek yogurt, cucumber, and a pinch of cumin cuts through the butter and cream perfectly, or if you want something more Mexican-leaning, a fresh tomato salsa with lime and cilantro does the job. A cold lassi or even just iced lime water keeps you from feeling too full halfway through your plate.

Storage and Leftovers

The butter chicken keeps beautifully in the refrigerator for up to three days, and honestly, it tastes even better the next day when the spices have had time to deepen. You can reheat it gently in a skillet with a splash of cream, or use it in completely different ways—over rice, in a wrap, tossed with pasta, or even as a filling for samosas if you're feeling adventurous. The assembled raw quesadillas won't keep well because the tortillas absorb moisture, so save the cooking step for when you're ready to eat.

• Refrigerate leftover butter chicken in an airtight container and use it within three days.
• Freeze the butter chicken for up to two months if you want to make a batch and save time later.
• Always reheat gently over medium or medium-low heat to keep the sauce from breaking.

Save

This recipe taught me that the best dishes often come from happy accidents and the willingness to break a few unwritten culinary rules. Making butter chicken quesadillas has become my secret weapon for weeknight dinners that feel special without requiring a culinary degree.

Recipe FAQ

→ How do I marinate the chicken for best flavor?

Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Coat the chicken pieces thoroughly and marinate for at least 20 minutes, preferably longer for deeper taste.

→ What cheeses work best for melting in this dish?

Mozzarella and cheddar cheeses offer a perfect melt and complement the spiced chicken’s creamy texture and rich flavor.

→ Can I prepare this dish ahead of time?

Yes, marinate the chicken the day before and refrigerate. The cooked chicken mixture can also be stored and used within a couple of days.

→ What is the best way to get crispy tortillas?

Cook each assembled quesadilla in a hot, lightly buttered nonstick skillet over medium heat for 2–3 minutes per side until golden and crisp.

→ Are there any suggested garnishes?

Fresh cilantro and lime wedges add brightness and a fresh finish that balances the rich, creamy filling.

→ How can I add extra heat to this dish?

Include chopped fresh chili in the butter chicken mixture or add a pinch of chili powder for a spicier profile.