Butter Chicken Quesadillas Fusion (Print View)

Tender spiced chicken and melted cheese tucked between golden crispy tortillas create a comforting fusion dish.

# 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 (200 g)
21 - 2 cups shredded cheddar cheese (200 g)
22 - 2 tbsp butter, for frying

→ Garnishes (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# How To Make It:

01 - In a bowl, mix yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces and toss to coat. Marinate at least 20 minutes or up to overnight in the refrigerator.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add onion and cook until soft, about 3 to 4 minutes. Stir in garlic and ginger, cooking 1 minute more.
03 - Add marinated chicken to the skillet. Cook until browned and nearly done, approximately 5 to 7 minutes.
04 - Stir in tomato puree and cook 2 to 3 minutes. Add heavy cream and sugar, simmer until chicken is fully cooked and sauce thickens, about 5 minutes. Season with salt and pepper, then remove from heat and allow to cool slightly.
05 - Place 4 tortillas on a flat surface. Evenly spread half the cheese over each. Distribute butter chicken over cheese, then top with remaining cheese. Cover each with a second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt butter. Cook quesadillas one 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. Serve hot, garnished with cilantro and lime wedges if desired.

# Expert Insights:

01 -
  • It bridges two cuisines you love without feeling like you're compromising on either one.
  • The whole thing comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes impressive but doesn't require hours of work.
  • Butter chicken's creamy richness against crispy, cheese-laden tortillas is genuinely addictive in a way that's hard to describe until you taste it.
02 -
  • Don't skip the marinating step thinking it won't make a difference; even 20 minutes transforms the chicken's texture in a way you'll notice on your first bite.
  • The butter chicken needs to cool slightly before you assemble the quesadillas, or the tortillas will tear and the cheese won't set properly before frying.
  • Medium heat is your friend when frying the quesadillas; high heat burns the tortilla before the cheese melts, leaving you with a crispy outside and cold cheese inside.
03 -
  • Use a nonstick skillet or well-seasoned cast iron; regular stainless steel tends to stick and requires more butter, which makes the tortillas greasier than crispy.
  • If the tortillas split when flipping, your heat is too high; lower it and embrace a slightly longer cooking time for better results.
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