Another fusion dish, which is an Indo-Mexican Butter Chicken Quesadilla. India’s famous dish, butter chicken is placed in the Mexican tortillas and then it is toasted in butter till the tortilla turn crispy and the cheese melts. 

Yes, I said it, Butter Chicken Quesadillas! I really don’t know how this idea came in my mind, but they were soo good that I just couldn’t stop smiling with happiness after tasting this masterpiece. Yes, this one sure is a “masterpiece”.

The strong flavour of the butter chicken with the melted cheese was awesome. The star of this dish is no doubt, the filling. It can be used for a variety of other things like samosas, rolls, wraps or it can be eaten as such with roti too.

 

I can see this holding a high place on our iftar table in the coming days. I had made this and clicked before Ramadan started. Actually I had kept ready all of the previous and coming Ramadan posts before itself. I did this because I knew that I would not be able to do taste test for seasoning, flavors etc when preparing the dishes while fasting. Without doing that how can I give you guys the exact measurements right? 🙂

So hope you guys will give this a try. Please do, this one is great…a winner for sure. 🙂

Check out some other fusion recipes in the blog like this tandoori fried chicken, chicken tikka masala pasta, chicken tikka pizza, chaat tart and many more.

INGREDIENTS:

• 300 grams boneless chicken

For Marination:

• 1 tbsp yoghurt
• 3/4 tsp Kashmiri red chilli powder
• 1/2 tsp garlic paste/ garlic powder
• 1/4 tsp garam masala powder
• salt to taste

For the masala:

• 1 small sized onion chopped
• 1 tsp ginger garlic paste
• 1/2 tsp Kashmiri red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala powder
• 1 tsp sugar
• 2 tbsp tomato paste
• 1/4 cup water plus another 1/4 cup water (to be added in two stages)
• a pinch of Kasuri methi
• 2 tbsp cooking cream
• coriander leaves chopped
• salt to taste
• 2 tablespoons butter

4 Tortillas
Mozzarella cheese
Butter

NOTES:

• This filling can be used for samosas, or any other snacks. It can be eaten as such with roti too.
• If you want the chicken pieces to be smaller, cut the pieces further after shallow frying them.

DIRECTIONS:

1. Cut the chicken into small cubes. Marinate it with the above listed ingredients. Shallow fry it till cooked well and charred on the outside.
2. In a pan, heat the butter. Add the chopped onions to it and sauté till it turns brown.
3. Add in the ginger garlic paste. Stir and cook for a minute.
4. Next put the red chilli powder, turmeric powder, garam masala powder, and sugar. Cook for a minute on low heat.
5. Add the tomato paste and cook for 2-3 minutes till the raw smell goes.
6. Pour 1/4 cup of water. Cook again till water dries.
7. Add in the cooked chicken, mix well.Pour 1/4 cup of water again.
8. Cover and cook for 5-6 minutes.By now the water will have turned into a beautiful thick gravy.
9. There shouldn’t be a lot of gravy as you are going to use this as a filling, so cook till gravy reduces.
10. Add in Kasuri methi. Pour the cream. Mix well. Add in coriander leaves.

Assembling:

1. Place one tortilla on a plate.
2. Spread the filling evenly. Spread mozzarella on top.
3. Cover with another tortilla.
4. In a grill pan, add butter. Once it melts, place the quesadilla and cook on both sides.

 

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