Butter Chicken Quesadillas (Printable)

Spiced chicken and cheese melded between golden, crispy tortillas for a satisfying fusion dish.

# 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 flour tortillas, 8-inch diameter
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 Steps:

01 - In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken, toss to coat, and marinate for at least 20 minutes or refrigerate overnight.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and cook until soft, 3 to 4 minutes. Stir in minced garlic and ginger, cooking for 1 more minute.
03 - Add marinated chicken to skillet and cook 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 sugar; simmer until chicken is fully cooked and sauce has thickened, about 5 minutes. Season with salt and black pepper. Remove from heat and let cool slightly.
05 - Lay out four tortillas. Evenly spread half the combined mozzarella and cheddar cheese over each. Top with butter chicken mixture, then sprinkle remaining cheese. Cover each with a second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt some butter. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheese melts.
07 - Allow quesadillas to rest for 1 to 2 minutes before slicing into wedges. Garnish with cilantro and lime wedges if desired, and serve warm.

# Expert Tips:

01 -
  • It's comfort food that tastes like you spent hours in the kitchen, even though you didn't.
  • The butter chicken can be made ahead, so you're really just assembling and toasting on the day you serve it.
  • Vegetable-averse friends somehow always ask for seconds because the flavors are that good.
  • It's different enough to feel special but familiar enough that anyone will recognize the spice and warmth.
02 -
  • Don't skip the marinating step—even 20 minutes makes a noticeable difference in how tender and flavorful the chicken becomes, and overnight is genuinely better if you have time.
  • If your sauce looks too thin when you add the cream, keep simmering gently uncovered for another minute or two; as it reduces, it'll thicken into something silky rather than soupy.
  • Assemble the quesadillas right before you cook them or the cheese will start melting and the filling might ooze out when you flip them.
  • Medium heat is your friend when toasting the quesadillas—high heat will char the tortilla before the cheese inside has time to melt.
03 -
  • Make the butter chicken earlier in the day or even the night before; it actually deepens in flavor and gives you one less thing to think about when guests are arriving.
  • If you can't find Greek yogurt, regular yogurt works fine—just make sure it's full-fat so the marinade stays creamy instead of watery.
  • Toast your tortillas lightly in a dry pan for a few seconds before assembling if they've been sitting in the fridge; it makes them more pliable and less likely to tear.
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