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Homemade Butter Chicken Dip with Gluten-Free Naan Bread photo

Butter Chicken Dip with Gluten-Free Naan Bread

This Butter Chicken Dip is a crowd-pleaser! A creamy blend of spices served with warm, fluffy gluten-free naan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Naan:
  • 1/2 cup Cornstarch
  • 1/4 cup Oat Flour use gluten-free if needed
  • 3 tablespoons White Rice Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Xanthan Gum
  • 2 tablespoons Garlic-Infused Olive Oil
  • 7 tablespoons Unsweetened Almond Milk
  • 1/2 tablespoon Olive Oil for sautéing
For the Dip:
  • 1/4 cup Onion chopped
  • 1/2 tablespoon Fresh Garlic minced
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Paprika
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon Salt to season the dip
  • 3/4 cup Crushed Tomatoes
  • 1/2 cup Plain Low-Fat Greek Yogurt
  • 1/2 cup Cilantro chopped
  • 1 cup Shredded Chicken

Equipment

  • Mixing Bowls
  • Whisk
  • Skillet
  • Spoon or spatula
  • Baking Sheet

Method
 

For the Naan:
  1. In a large mixing bowl, combine the cornstarch, oat flour, white rice flour, baking powder, salt, and xanthan gum. Whisk these dry ingredients until well mixed. Gradually add the garlic-infused olive oil and almond milk, stirring until a soft dough forms. If the dough is too sticky, add a bit more oat flour.
  2. Divide the dough into equal portions and roll each into a ball. On a lightly floured surface, flatten each ball into a disc about 1/4 inch thick. Heat a skillet over medium heat and add a drizzle of olive oil. Cook each naan for 2-3 minutes on each side, until golden brown and slightly puffed. Keep warm in a towel while you prepare the dip.
For the Dip:
  1. In the same skillet, add a bit more olive oil and sauté the chopped onion and minced garlic until translucent. Stir in the cumin, paprika, garam masala, and salt. Cook for an additional minute until fragrant.
  2. Add the crushed tomatoes and shredded chicken to the skillet, mixing well. Allow this mixture to simmer for about 5-7 minutes, letting the flavors meld together. Remove from heat and stir in the Greek yogurt and chopped cilantro until everything is creamy and well combined.
  3. Transfer the Butter Chicken Dip to a serving dish and garnish with additional cilantro if desired. Serve warm alongside the freshly made Gluten-Free Naan Bread. Enjoy the delightful flavors and the warm, inviting atmosphere they create.

Notes

  • Use pre-cooked rotisserie chicken for convenience.
  • Replace Greek yogurt with a dairy-free yogurt for a dairy-free option.
  • This dip freezes beautifully; store it in an airtight container for up to three months.