Butter Chicken Quesadillas Fusion (Print Version)

Creamy spiced chicken combined with melting cheese inside golden, crispy tortillas offers a hearty fusion meal.

# What You’ll Need:

→ Butter Chicken

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

23 - Fresh cilantro, chopped (optional)
24 - Lime wedges (optional)

# 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 refrigerate for at least 20 minutes.
02 - Heat oil and butter in a large skillet over medium heat. Sauté diced onion until softened, about 3 to 4 minutes. Add garlic and ginger, cooking for one additional minute.
03 - Add marinated chicken to the skillet and cook for 5 to 7 minutes until browned and nearly cooked through.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and optional sugar, then simmer for about 5 minutes until the sauce thickens and chicken is fully cooked. Season with salt and black pepper. Remove from heat and allow to cool slightly.
05 - Lay out 4 tortillas and evenly spread half the cheese mixture over each. Top with butter chicken, then sprinkle remaining cheese. Cover with remaining tortillas.
06 - Heat a nonstick skillet or griddle over medium heat and melt butter. Cook one quesadilla at a time for 2 to 3 minutes per side until golden brown and cheese is melted.
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.

# Additional Tips::

01 -
  • The chicken stays impossibly tender while the cheese creates this golden, crispy exterior that shatters slightly when you bite into it.
  • You can prep the butter chicken hours ahead, making this a weeknight dinner that feels far more impressive than the minimal effort required.
  • One dish somehow tastes both familiar and entirely new, like comfort food wearing an adventurous outfit.
02 -
  • The marinating time genuinely matters—I learned this the hard way by rushing it once, and the chicken tasted flat and tough compared to when I actually waited.
  • Don't crowd the skillet when cooking the chicken; let it brown properly or you'll steam it instead and lose that essential color and flavor development.
  • Your quesadillas will continue cooking slightly from residual heat, so pull them off the pan just as they're turning golden rather than waiting until they're deep brown.
03 -
  • Make the butter chicken the day before and let the flavors deepen in the fridge overnight; it reheats beautifully and actually tastes even better.
  • Use a mix of cheeses because mozzarella alone won't give you that sharp, satisfying cheese flavor that makes this dish so craveable.
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