Butter Chicken Quesadillas Delight (Printable)

Spiced creamy chicken and melted cheese layered in crispy golden tortillas with fresh garnishes.

# Ingredient list:

→ 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 (optional)

23 - Fresh cilantro, chopped
24 - Lime wedges

# How-to:

01 - Combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt in a bowl. Add chicken pieces, toss to coat, and marinate at least 20 minutes or refrigerate overnight.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add onion and cook until softened for 3 to 4 minutes. Stir in garlic and ginger; cook 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 2 to 3 minutes. Pour in heavy cream and sugar, simmer until chicken is fully cooked and sauce is thickened, about 5 minutes. Season with salt and pepper; remove from heat and cool slightly.
05 - Lay out 4 tortillas. Evenly spread half the cheese mixture on each, top with butter chicken, then sprinkle 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 and cheese melts.
07 - Let quesadillas rest 1 to 2 minutes before cutting into wedges.
08 - Serve warm, garnished with chopped cilantro and lime wedges if desired.

# Expert Advice:

01 -
  • The spiced, creamy chicken stays tender and rich against the crispy, melted cheese—it's comfort food that doesn't ask for apologies.
  • This is faster than ordering takeout, and you can have dinner ready while your neighbors are still deciding what to eat.
02 -
  • Don't skip the marinating step—I tried rushing this once and the chicken tasted like plain poultry instead of something special, so now I always give it time to absorb those spices.
  • Use a nonstick pan or griddle for the quesadillas, and keep your heat at medium rather than high, or the outside will burn before the cheese finishes melting inside.
03 -
  • Make your butter chicken ahead of time so you can focus on getting the quesadillas golden and crispy when people are sitting at the table waiting to eat.
  • Dice your chicken into small, bite-sized pieces rather than big chunks—they cook more evenly and distribute better throughout the filling.
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