Butter Chicken Quesadillas Fusion (Print View)

Tender, spiced chicken and melted cheese nestled in crispy tortillas with a flavorful fusion twist.

# What You'll Need:

→ 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

23 - Fresh cilantro, chopped
24 - Lime wedges

# Step-by-Step Directions:

01 - In a bowl, combine Greek yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. 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 unsalted butter in a large skillet over medium heat. Add diced onion and sauté until soft, about 3 to 4 minutes. Stir in minced garlic and ginger; cook for an additional minute.
03 - Add marinated chicken to the skillet. 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 optional sugar. Simmer until chicken is fully cooked and sauce thickens, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and allow to cool slightly.
05 - Arrange four tortillas on a flat surface. Distribute half of the combined mozzarella and cheddar cheese evenly over each tortilla. Layer an even portion of butter chicken over the cheese. Sprinkle remaining cheese on top, then cover with another tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla individually for 2 to 3 minutes per side, until golden brown and cheese is fully melted.
07 - Allow quesadillas to rest for 1 to 2 minutes before slicing into wedges. Serve warm, garnished with chopped cilantro and lime wedges if desired.

# Expert Suggestions:

01 -
  • The butter chicken stays impossibly creamy inside while the cheese and tortilla get golden and crispy on the outside, creating this amazing contrast with every bite.
  • You get all the warmth and complexity of Indian spices without needing a complicated technique, wrapped up in the comfort of a quesadilla you can eat with your hands.
02 -
  • Don't skip the marinating step, even if you're rushing. Those twenty minutes are when the yogurt and spices do the real work of making the chicken tender and infusing it with flavor.
  • Watch your heat when making the sauce. If it boils too aggressively, the cream can separate and look broken. A gentle simmer is all you need for a silky, unified sauce.
03 -
  • If you're worried about the quesadilla falling apart when you flip it, use a wide, sturdy spatula and don't rush the flip. The cheese needs a minute to set before it can hold everything together.
  • Make your butter chicken as spicy or mild as you like by adjusting the chili powder and garam masala, then use the quesadilla format to serve it to people with different heat preferences, since the cheese and tortilla mellow out the spices slightly.
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