Save I discovered this recipe on a Tuesday night when my roommate brought home leftover butter chicken from an Indian takeout place, and I was staring at a stack of flour tortillas wondering what to make for dinner. The combination hit me like a lightbulb moment—why not put the creamy, spiced chicken between crispy tortillas with melting cheese? Twenty minutes later, I was biting into something that felt simultaneously familiar and completely new, and I haven't stopped making them since.
The first time I made these for guests, I was nervous about how they'd react to something so unconventional, but watching people take their first bite and pause for that moment of surprised delight made the whole fusion concept click. One friend asked for the recipe before she'd even finished her first quesadilla, and now she makes them for her dinner parties too.
Ingredients
- Boneless, skinless chicken thighs (400 g): Thighs stay juicier than breasts and absorb the marinade beautifully; don't skip the yogurt step even if you're in a rush.
- Greek yogurt (1/2 cup): The tanginess tenderizes the chicken while adding richness to the sauce later.
- Garam masala (1 1/2 tsp): This is your flavor anchor; invest in a fresher container if your current one has been sitting for years.
- Lemon juice (1 tbsp): Brightens the marinade and prevents the spices from tasting flat.
- Ground cumin and coriander (1 tsp each): These two work together to build warmth without overwhelming heat.
- Chili powder, turmeric, and salt (1/2 tsp each for chili and turmeric, 1/2 tsp salt): Layer these carefully; you can always add more heat later.
- Butter and vegetable oil (2 tbsp each): The combination gives you the cooking temperature of oil with the flavor of butter.
- Onion, garlic, and ginger (1 medium, 2 cloves, 1 tbsp fresh): Dice everything finely so it softens into the sauce rather than leaving chunks.
- Tomato puree (1/2 cup): Use real tomato puree, not sauce; the concentrate creates depth.
- Heavy cream (1/2 cup): This is what makes the sauce silky, so don't try to substitute with anything lighter.
- Sugar (1 tbsp, optional): A tiny pinch balances the acidity of the tomato; taste before adding more.
- Flour tortillas (8 medium, 20 cm/8-inch): Choose ones that are pliable enough to fold without cracking; thin tortillas work better than thick ones.
- Mozzarella and cheddar cheese (2 cups total, shredded): The combination gives you stretch and flavor; pre-shredded works fine here.
- Butter for frying (2 tbsp): This melts into the tortilla and makes it golden and crispy on contact with the pan.
Instructions
- Marinate the chicken:
- In a bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt until it looks like a thick paste. Add your chicken pieces and toss until every piece is coated; you want that marinade to cling to the surface. Even 20 minutes makes a difference, but overnight transforms the chicken into something incredibly tender.
- Sauté the aromatics:
- Heat oil and butter in a large skillet over medium heat until the butter foams and starts smelling nutty. Add diced onion and let it soften for 3-4 minutes, stirring occasionally, until it's translucent and starting to caramelize slightly. Add minced garlic and ginger, stirring constantly for just 1 minute so they bloom without burning.
- Cook the marinated chicken:
- Scrape the chicken and any marinade clinging to it into the skillet and let it sit undisturbed for 2-3 minutes so it develops color. Then stir and cook for another 4-5 minutes until the chicken is mostly opaque on the outside; it doesn't need to be fully cooked yet because it'll finish cooking in the sauce.
- Build the sauce:
- Stir in tomato puree and let it cook for 2-3 minutes, which mellows the tomato sharpness and lets it blend with the spices. Pour in heavy cream slowly, stirring as you go, and add sugar if you think it needs it (taste first). Simmer everything for about 5 minutes until the chicken is fully cooked through and the sauce clings to each piece, then season with salt and pepper to your preference and remove from heat.
- Assemble the quesadillas:
- Lay out 4 tortillas on your work surface and divide half the cheese mixture evenly among them, creating a thin layer that covers most of the tortilla. Spoon the slightly cooled butter chicken onto each tortilla in an even layer, then top with the remaining cheese and cover with a second tortilla, pressing gently so it adheres.
- Pan-fry to golden:
- Heat a nonstick skillet or griddle over medium heat and add a small amount of butter, swirling so it coats the surface. Place one quesadilla in the pan and cook for about 2-3 minutes, pressing gently with a spatula occasionally, until the bottom is golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until it's equally golden and you can hear the cheese sizzling slightly; if it's browning too fast, lower the heat.
- Rest before serving:
- Transfer the quesadilla to a cutting board and let it rest for 1-2 minutes; this lets the cheese set slightly so it doesn't immediately ooze out when you cut into it. Slice into wedges while still warm and serve immediately with lime wedges and cilantro if you have them.
Save There's something magical about the moment when you cut into a freshly made quesadilla and watch the cheese stretch in those long, connected strands, with the butter chicken peeking through. That simple pleasure, born from combining two completely different food traditions into something that tastes like it was always meant to exist, is what keeps me coming back to this recipe.
Flavor Layering
The spices in this dish build on each other rather than competing; the garam masala provides warmth, the cumin and coriander add earthiness, and the turmeric ties everything together with its gentle color and subtle bitterness that balances the cream. I learned this the hard way by overseasoning a batch and discovering that spices are cumulative, not interchangeable. Now I taste as I go, remembering that you can always add more but you can't take it back.
Making It Your Own
This recipe is flexible enough to adapt to what you have on hand or what you're craving that day. I've made versions with a pinch of fresh chili for heat, swapped the heavy cream for half-and-half when I forgot to buy a full carton, and even experimented with adding fresh cilantro directly into the sauce instead of just garnishing. Each variation taught me that this fusion works because the combination is forgiving; the butter chicken and cheese quesadilla concept is solid enough to handle adjustments without falling apart.
Serving and Storage Wisdom
These quesadillas are best served hot and fresh from the pan, but I've learned they hold up reasonably well if you need to make them ahead. The leftover butter chicken stores beautifully in the refrigerator for up to three days and works wonderfully repurposed into other dishes—I've spooned it over rice, tucked it into naan bread, or even eaten it straight from the container on lazy nights when cooking feels like too much effort. The quesadillas themselves don't reheat perfectly, so cook them fresh when you can, but if you do have leftovers, a quick pan-fry or toaster oven brings back most of the crispness.
- Raita or a fresh tomato salsa on the side cuts through the richness beautifully.
- Leftover butter chicken can become the base for butter chicken pizza, or layered into a grain bowl.
- If you're meal prepping, make the butter chicken the day before and assemble the quesadillas fresh when you're ready to eat.
Save This recipe has become a go-to in my kitchen precisely because it feels special without demanding perfection, and because every time I make it, I'm reminded that the best food often comes from not overthinking things. Take your time with the marinating, trust the pan, and enjoy the way these quesadillas somehow make two completely different cuisines feel like they were always meant to be together.
Recipe FAQs
- → How should the chicken be marinated for best flavor?
Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt, then coat the chicken pieces and marinate for at least 20 minutes or overnight for deeper tastes.
- → What cheeses work well in this dish?
A blend of shredded mozzarella and cheddar cheese offers a creamy melt and sharp flavor contrast, enhancing the overall richness.
- → How can I achieve crispy tortillas without burning?
Use medium heat on a nonstick skillet with a little butter, cooking each side 2-3 minutes until golden and cheese melting, watching closely to prevent burning.
- → Can I adjust the spice level of the chicken filling?
Yes, adding chopped fresh chili or increasing chili powder will elevate heat, while balancing with yogurt and cream maintains creaminess.
- → What garnishes complement the flavors best?
Fresh cilantro adds herbal brightness, while lime wedges provide a tangy contrast that brightens the rich, spiced filling.