# Components:
→ 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 (about 7 oz)
21 - 2 cups shredded cheddar cheese (about 7 oz)
22 - 2 tbsp butter, for frying
→ Garnishes (optional)
23 - Fresh cilantro, chopped
24 - Lime wedges
# Method:
01 - In a bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, chili powder, turmeric, and salt. Add chicken pieces and toss to coat thoroughly. Let marinate for at least 20 minutes or refrigerate overnight for enhanced flavor.
02 - Heat vegetable oil and butter in a large skillet over medium heat. Add diced onion and sauté until softened, about 3 to 4 minutes. Incorporate minced garlic and ginger, cooking for an additional minute.
03 - Add marinated chicken to the skillet. Cook until browned and nearly cooked through, approximately 5 to 7 minutes, stirring occasionally.
04 - Stir in tomato puree and cook for 2 to 3 minutes. Pour in heavy cream and add sugar if using. Simmer until the chicken is fully cooked and the sauce thickens to a creamy consistency, about 5 minutes. Season with salt and black pepper to taste. Remove from heat and allow to cool slightly.
05 - Lay out four tortillas. Evenly distribute half of the combined shredded mozzarella and cheddar cheese over each one. Top with an even layer of the butter chicken mixture, then sprinkle with the remaining cheese. Cover each with the second tortilla.
06 - Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter. Cook each quesadilla for 2 to 3 minutes per side, until the tortillas turn golden brown and the cheese melts.
07 - Let the cooked quesadillas rest for 1 to 2 minutes before slicing into wedges. Serve warm, garnished with chopped cilantro and lime wedges if desired.
