Butter Chicken Quesadillas (Printable)

Spiced creamy chicken with melted cheese in crispy golden tortillas, blending 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 (200 g)
21 - 2 cups shredded cheddar cheese (200 g)
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 and toss to coat. 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 sauté until soft, about 3 to 4 minutes. Add minced garlic and ginger, cooking for an additional minute.
03 - Add marinated chicken to the skillet and cook until browned and nearly cooked through, approximately 5 to 7 minutes.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and add sugar if using. 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 - Arrange 4 tortillas on a work surface. Evenly spread half of the combined shredded mozzarella and cheddar cheese over each tortilla. Layer an even amount of 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 butter. Cook the quesadillas one at a time for 2 to 3 minutes per side until golden brown and the cheese is melted.
07 - Allow cooked quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve hot, garnished with fresh cilantro and lime wedges if desired.

# Expert Suggestions:

01 -
  • The warm, creamy butter chicken stays perfectly soft inside while the tortilla crisps up golden and crackling in the pan.
  • It bridges two cuisines in a way that feels natural, not gimmicky, because the flavors actually belong together.
  • You can have it on the table in under an hour, which means weeknight dinner without the usual scramble.
02 -
  • Don't skip the marinating step—that yogurt and spice coating is what makes the chicken tender instead of rubbery, and it's non-negotiable.
  • The butter chicken must cool slightly before assembly, or the hot filling will make your tortillas soggy and fall apart when you try to cook them.
  • Medium heat is your friend here; too high and the tortilla burns before the cheese melts, too low and you end up with a floppy, greasy mess.
03 -
  • Use a nonstick skillet specifically for cooking the quesadillas—it makes the difference between a golden, intact quesadilla and one that sticks and tears.
  • Shred your own cheese from a block instead of using pre-shredded; it melts more evenly because there's no anti-caking agent coating it, and the texture is noticeably better.
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