Description
Indulge in the rich, creamy flavors of traditional butter chicken combined with gooey melted cheese wrapped in crispy tortillas. These Butter Chicken Quesadillas are a delightful fusion that will satisfy your cravings in under 30 minutes.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder (adjust to taste)
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
- 4 large flour tortillas
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil (for cooking)
- Sour cream and additional cilantro (for serving)
Instructions
- Heat 1 tablespoon of vegetable oil and 1 tablespoon of unsalted butter in a large skillet over medium heat. Once the butter is melted and bubbling, add the finely chopped onion. Sauté for 3-4 minutes until the onion is translucent, stirring occasionally to prevent burning.
- Add the minced garlic and ginger to the skillet. Cook for an additional 1-2 minutes until fragrant; you’ll know it’s ready when the mixture is aromatic but not browned.
- Stir in the garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder. Toast the spices for about 30 seconds, stirring constantly. This will release their essential oils and deepen the flavors.
- Add the bite-sized chicken pieces to the skillet, stirring to coat them evenly with the spice mixture. Cook for about 5-6 minutes until the chicken is browned on all sides but not fully cooked through.
- Pour in the can of crushed tomatoes and stir to combine. Let it simmer on low heat for 5 minutes, allowing the flavors to meld and the chicken to finish cooking. The sauce should begin to thicken slightly.
- Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes until the sauce is creamy and thickened. Taste and adjust salt if necessary; it should be a balanced flavor that’s rich and slightly tangy.
- Remove the skillet from heat and let the butter chicken cool slightly. Meanwhile, heat a separate large pan over medium heat and brush it lightly with olive oil.
- Place one flour tortilla in the pan. Spoon a generous amount of the butter chicken onto half of the tortilla, and top it with a mix of shredded mozzarella and cheddar cheese. Fold the tortilla over to create a half-moon shape.
- Cook the quesadilla for about 3-4 minutes on one side until golden brown and crispy. Carefully flip it with a spatula and cook for another 2-3 minutes until the cheese is melted and the other side is golden. Avoid pressing down too hard to keep it fluffy.
- Remove the quesadilla from the pan and slice it into wedges. Repeat with the remaining tortillas and filling. Serve immediately with sour cream and fresh cilantro on top.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Cooking
- Cuisine: Indian-Mexican Fusion
Nutrition
- Serving Size: 1 quesadilla
- Calories: 600
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Don’t rush the spice toasting step! Taking the time to toast your spices will elevate the flavor of the dish significantly. Use a heavy-bottomed skillet for even heat distribution. For a perfect quesadilla texture, don't overload it with the filling; too much can make it soggy. Opt for freshly shredded cheese for the ideal gooey texture.