Save Pin I stumbled onto this combination while standing in my kitchen on a random Tuesday, staring at leftover butter chicken in one container and flour tortillas in another. My roommate was heading over for dinner, and I had maybe thirty minutes to make something impressive. Somehow, the idea of tucking that creamy, spiced chicken between melting cheese and a crispy tortilla felt like the most natural thing in the world. One bite later, and I knew I'd accidentally invented something worth repeating.
My neighbor smelled the butter chicken cooking and invited herself over before I'd even finished the first batch of quesadillas. She watched me slide them onto a plate, still sizzling, and the way her face lit up when she took that first bite told me everything I needed to know about whether this fusion was worth making again.
Ingredients
- Boneless, skinless chicken thighs (400 g): Thighs stay juicy and tender through the marinating and cooking process, unlike breasts which can dry out. They also hold onto all those spice flavors better.
- Greek yogurt (1/2 cup): This is what makes the marinade work magic, tenderizing the chicken while adding a subtle tang that balances the warming spices.
- Garam masala (1 1/2 tsp): This is the backbone spice that makes it taste authentically Indian. Don't skip it or substitute it with curry powder.
- Ground cumin (1 tsp) and ground coriander (1 tsp): Together, these give you earthiness and a gentle warmth that rounds out the garam masala without overwhelming your palate.
- Chili powder (1/2 tsp) and turmeric (1/2 tsp): Chili powder adds gentle heat while turmeric brings that signature golden color and subtle bitterness that deepens the flavor.
- Heavy cream (1/2 cup): This transforms the tomato base into that silky, restaurant-quality sauce that clings to every piece of chicken.
- Tomato puree (1/2 cup): Pure tomato without water or additives gives you clean flavor and natural body for the sauce.
- Mozzarella and cheddar cheese (2 cups total): Mozzarella melts smoothly while cheddar adds sharpness and color. The combination is essential for texture and taste.
- Flour tortillas (8 medium): Standard 8-inch tortillas are thick enough to hold everything without tearing but thin enough to crisp up beautifully on the skillet.
Instructions
- Marinate the chicken with warmth:
- Mix yogurt, lemon juice, and all your spices in a bowl, then coat the chicken pieces thoroughly. The longer you marinate (even overnight), the more tender and flavorful the chicken becomes, so plan ahead if you can.
- Build the aromatic base:
- Heat oil and butter together in your skillet and listen for that subtle sizzle when you add the diced onion. Cook until the onion softens and turns translucent, about 3 to 4 minutes, then add the garlic and ginger for just one more minute so they perfume the oil without burning.
- Cook the chicken until golden:
- Add your marinated chicken to the pan and let it sit undisturbed for a minute or two before stirring. This helps it brown properly and lock in flavor, which takes about 5 to 7 minutes total.
- Create the creamy sauce:
- Stir in tomato puree and let it cook for a couple of minutes to caramelize slightly, then pour in the heavy cream and sugar. The mixture should bubble gently and thicken as the cream reduces, about 5 minutes, at which point the chicken should be completely cooked through.
- Assemble with intention:
- Lay out four tortillas and distribute half the cheese on each one. Add an even layer of the butter chicken, then top with remaining cheese and a second tortilla, creating a sealed pocket.
- Toast to golden perfection:
- Melt a little butter in your skillet over medium heat and cook each quesadilla about 2 to 3 minutes per side until the outside is deeply golden and the cheese inside has begun to leak out slightly at the edges, which is exactly when you know it's ready.
- Rest before serving:
- Let each quesadilla sit for a minute or two after cooking so the cheese sets slightly and the whole thing holds together when you slice it.
Save Pin What started as a kitchen improvisation has become something I make whenever I want to feel like I'm traveling between two countries without leaving my stove. There's something magical about the way a single dish can hold two completely different food traditions and make them both taste better.
The Secret to Melting Cheese
The trick I learned after a few attempts is to use both mozzarella and cheddar rather than just one. Mozzarella alone can get stretchy and rubbery, while cheddar alone can separate. Together, they create this perfect balance where the cheese becomes creamy and cohesive, almost like a sauce binding the chicken to the tortilla. Putting half the cheese on the bottom before the chicken is also key because it creates a seal that keeps the filling from falling out when you bite into it.
When to Make This Ahead
You can make the butter chicken sauce up to two days ahead and reheat it gently in a skillet with a splash of water if needed. The quesadillas themselves need to be assembled and cooked fresh to stay crispy, but knowing your sauce is ready takes the pressure off on a busy evening. I usually make the chicken in the morning, let it cool completely, then store it in an airtight container in the fridge.
Serving and Pairing Ideas
Serve these hot with lime wedges and fresh cilantro scattered on top for brightness, or alongside a cooling raita (yogurt mixed with cucumber and a pinch of cumin) to balance the spices. A fresh tomato salsa works beautifully too, adding acidity that cuts through the richness of the cheese and cream. If you want to keep it simple, a squeeze of lime over a warm quesadilla is honestly all it needs.
- Cooling raita or a fresh salsa on the side makes each bite feel complete and balanced.
- Make sure your skillet is at medium heat, not too hot, or the outside will burn before the cheese melts inside.
- Leftover butter chicken works perfectly in rice bowls, naan sandwiches, or even served over roasted vegetables the next day.
Save Pin This dish has become my go-to when I want to show someone I care through food without spending the whole day in the kitchen. There's comfort in something that tastes this good and feels this personal.
Recipe FAQs
- → How is the chicken flavored before cooking?
The chicken is marinated in Greek yogurt, lemon juice, and a blend of spices including garam masala, cumin, coriander, chili powder, turmeric, and salt to infuse deep, aromatic flavors.
- → What cheeses are used in this dish?
A combination of shredded mozzarella and cheddar cheeses provides a rich, melty texture and mild sharpness to complement the spiced chicken.
- → How do you achieve a crispy tortilla exterior?
Cooking the assembled tortillas on a lightly buttered, hot nonstick skillet for a few minutes on each side ensures a golden, crispy outside while melting the cheese inside.
- → Can this dish be customized for more heat?
Yes, adding chopped fresh chili to the spiced chicken mixture provides an extra spicy kick to suit your preference.
- → What garnishes enhance the final dish?
Fresh chopped cilantro and lime wedges add brightness and a subtle tang, balancing the rich and creamy chicken filling.