Butter Chicken Quesadillas Fusion (Printable Version)

Spiced chicken and melting cheeses layered in crispy golden tortillas with fresh cilantro and lime accents.

# List of Ingredients:

→ 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

# How to Make It:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Toss chicken pieces in the mixture 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, about 3 to 4 minutes. Stir in 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. Incorporate heavy cream and sugar, then simmer until sauce thickens and chicken is fully cooked, about 5 minutes. Season with salt and black pepper. Remove from heat and allow to cool slightly.
05 - Lay out four tortillas and evenly distribute half the combined mozzarella and cheddar cheese over each. Layer the butter chicken mixture atop the cheese, then sprinkle the remaining cheese. Cover each with a second tortilla.
06 - Melt a small amount of butter in a nonstick skillet or griddle over medium heat. Cook quesadillas one at a time for 2 to 3 minutes per side until golden brown and cheese is melted.
07 - Let cooked quesadillas rest for 1 to 2 minutes before slicing into wedges.
08 - Serve warm, garnished with chopped cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • It takes two beloved cuisines and creates something genuinely new without feeling forced or gimmicky.
  • The whole thing comes together faster than you'd expect for something this impressive and delicious.
  • It's forgiving enough for weeknights but special enough to serve when people drop by unexpectedly.
02 -
  • Marinating the chicken even just 20 minutes makes a real difference in tenderness, but overnight in the fridge transforms the texture completely.
  • Don't skip letting the quesadillas rest before cutting—it gives the cheese time to set just enough so your filling doesn't slide out.
  • Cooking them one at a time over medium heat (not high) gives you golden, crispy tortillas with fully melted cheese inside instead of burnt outside and cold cheese inside.
03 -
  • Use a nonstick skillet or griddle for frying the quesadillas and you'll get crispy exteriors without any sticking or need for excessive butter.
  • If your tortillas are drying out, wrap them in a damp towel between cooking each quesadilla to keep them pliable and ready for the next batch.
Go Back