Butter chicken with quesadillas (Printable Version)

Savory spiced chicken and melted cheese folded inside crispy golden tortillas.

# Ingredient List:

→ Butter Chicken

01 - 14 oz boneless, skinless chicken thighs, cut into bite-sized pieces
02 - ½ cup plain Greek yogurt
03 - 1 tbsp fresh lemon juice
04 - 1½ tsp garam masala
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp chili powder
08 - ½ tsp turmeric powder
09 - ½ 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 - ½ cup tomato puree
16 - ½ 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 Steps:

01 - Combine Greek 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 up to overnight in the refrigerator.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 to 4 minutes. Stir in 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 desired. Simmer until the chicken is fully cooked and the sauce thickens, about 5 minutes. Season with salt and black pepper. Remove from heat and allow to cool slightly.
05 - Lay out 4 tortillas and evenly spread half of the combined mozzarella and cheddar cheese over each. Distribute the butter chicken mixture on top, then sprinkle 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 the cheese has melted.
07 - Allow the quesadillas to rest for 1 to 2 minutes before cutting into wedges.
08 - Serve hot, garnished with chopped cilantro and lime wedges if desired.

# Expert Tips:

01 -
  • It combines the creamy, aromatic spices of Indian butter chicken with the satisfying melted cheese and crispy tortilla shell of a quesadilla.
  • Ready in under an hour, it feels fancy enough for guests but casual enough for a weeknight craving.
  • Leftovers taste even better the next day, and you can use the butter chicken in other dishes if you have any left.
02 -
  • Don't skip the marinade time—even 20 minutes changes the chicken from tough to tender, but overnight is when the real magic happens.
  • Once the cream goes in, keep the heat gentle or the sauce can break and separate; you want a gentle simmer, not a rolling boil.
  • Cook your quesadillas one at a time over medium heat, not high—rushing them with high heat burns the outside before the cheese melts inside.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate and fits nicely in each quesadilla wedge.
  • If the butter chicken sauce is too thin after simmering, mix a teaspoon of cornstarch with a little water and stir it in while the sauce is still warm—it thickens beautifully without adding cream.
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