Butter Chicken Quesadillas Fusion (Print Version)

Spiced chicken and cheese melded between golden tortillas with hints of cilantro and lime.

# Components:

→ 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

# Directions:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, toss to coat, and refrigerate for at least 20 minutes or overnight.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and ginger; cook for 1 more minute.
03 - Add marinated chicken to the 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 optional sugar, then simmer until chicken is fully cooked and sauce thickens, about 5 minutes. Season with salt and pepper, then remove from heat and allow to cool slightly.
05 - Lay 4 tortillas flat. Evenly distribute half the combined shredded cheeses over each tortilla. Spread the butter chicken mixture on top, then sprinkle with the remaining cheese. Cover each with a second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla for 2 to 3 minutes per side until golden brown and cheeses are melted.
07 - Let quesadillas rest for 1 to 2 minutes before slicing into wedges. Serve warm, garnished with chopped cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • Creamy, aromatic butter chicken gets a second life as something you can actually pick up and eat without a fork.
  • The contrast between crispy golden tortillas and tender, spiced chicken with melted cheese feels like two cuisines having a conversation.
  • It comes together faster than ordering delivery, and tastes infinitely better.
  • Works for weeknight dinners, casual entertaining, or that moment when you need comfort food but want something a little different.
02 -
  • Don't skip the marinating step even if you're in a rush; those 20 minutes make the chicken tender and deeply seasoned instead of bland and tough.
  • Keep your heat at medium, not high, when pan-frying the quesadillas so the cheese melts through before the tortilla burns.
  • If the butter chicken filling seems too wet, let it cool completely before assembling or it will make your tortillas soggy.
03 -
  • Toast your spices in a dry skillet for 30 seconds before grinding them fresh if you have the time; the aroma alone will make you understand why this step matters.
  • If your quesadilla filling seems to separate as it cools, the cream has likely broken from too much heat; next time, add it after you've removed the pan from heat and let it cool for a minute.
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