Butter Chicken Quesadillas (Printer-Friendly)

Spiced creamy chicken and melted cheese tucked inside crispy golden tortillas with fresh cilantro and lime.

# 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 - 1½ 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 purée
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 (7 oz)
21 - 2 cups shredded cheddar cheese (7 oz)
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# Method:

01 - In a bowl, combine Greek yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces and coat evenly. Marinate for at least 20 minutes, or refrigerate overnight.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in garlic and ginger, cooking for an additional minute.
03 - Add marinated chicken to the skillet and cook for 5–7 minutes until browned and nearly cooked through.
04 - Stir in tomato purée and cook for 2–3 minutes. Pour in heavy cream and optional sugar. Simmer for about 5 minutes until the chicken is fully cooked and the sauce thickens. Season with salt and pepper. Remove from heat and cool slightly.
05 - Lay out four flour tortillas. Evenly spread half the combined mozzarella and cheddar cheese over each tortilla. Top with butter chicken mixture, then sprinkle with 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 2–3 minutes per side, until golden brown and cheese is melted.
07 - Allow quesadillas to rest 1–2 minutes before slicing into wedges. Serve hot, garnished with chopped cilantro and lime wedges if desired.

# Expert Suggestions:

01 -
  • The creamy, warming spices of Indian butter chicken suddenly feel at home nestled in crispy, melting cheese—it's familiar and completely surprising at the same time.
  • Everything comes together in under 45 minutes, which means you can serve something that tastes like you've been cooking all day.
  • These freeze beautifully and reheat perfectly, so you can make a batch on Sunday and grab one when life gets hectic.
02 -
  • Medium heat is your friend here—too high and your tortillas burn before the cheese melts, too low and they never get crispy enough to be interesting.
  • The butter chicken tastes even better if you make it a few hours ahead or the day before; the spices deepen and the flavors marry in a way that tastes polished and intentional.
  • Don't skip the resting step before slicing—those 1–2 minutes make the difference between quesadillas that hold together and ones that fall apart into a delicious mess.
03 -
  • If your cheese isn't melting evenly, lower your heat slightly and cover the skillet with a lid for the last minute of cooking—trapped steam does wonders.
  • Toast your spices in a dry pan for a minute before grinding them if you're starting from whole seeds; it wakes up flavors in a way that changes everything about the dish.
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