This is one of those recipes that lands on weeknight tables and weekend snack spreads with equal enthusiasm. The dip is inspired by classic butter chicken flavors but simplified into a warm, spoonable sauce that pairs beautifully with a quick, gluten-free naan. No complicated simmering, just a short sauté and gentle warming that keeps the yogurt bright and the spices fragrant.
I developed this because I wanted something shareable and reliable: a dip that feels indulgent but doesn’t require last-minute shopping or hours on the stove. The naan is a simple, flour-blend dough you roll thin and cook on the stovetop. It’s slightly crisp at the edges and tender inside—perfect for tearing into the dip.
Below you’ll find a tight ingredient list, step-by-step instructions that match exactly what I tested, and practical notes for swapping, troubleshooting, and storing. Read through once, then jump to the parts you need when you’re in the kitchen.
What You’ll Need
- 1/2 cup + 2 tablespoons cornstarch (88 g) — Provides structure to the gluten-free naan and helps with chewiness.
- 1/4 cup oat flour (GF if needed) (30 g) — Adds tenderness; use certified GF if you need the bread to be fully gluten-free.
- 3 tablespoons white rice flour (28 g) — Keeps the crumb light and prevents gumminess.
- 1 teaspoon baking powder — Gives a little lift so the naan isn’t flat and dense.
- 1/2 teaspoon salt — Seasoning for the dough.
- 1/4 teaspoon gluten-free xanthan gum — Helps mimic gluten’s elasticity; don’t skip if you want pliable naan.
- 2 tablespoons garlic-infused olive oil — Adds fat and a subtle garlic note to the dough without fresh pieces.
- 7 tablespoons unsweetened almond milk — Hydrates the dough; unsweetened keeps flavors savory.
- 1/2 tablespoon olive oil — For sautéing the aromatics in the dip.
- 1/4 cup onion, chopped — Softens and sweetens as it cooks; base flavor for the dip.
- 1/2 tablespoon fresh garlic, minced — Bright garlic for the dip; the dough already has garlic-infused oil.
- 1/2 teaspoon cumin — Earthy spice to ground the butter chicken flavor.
- 1/2 teaspoon paprika — For color and a mild smoky-sweet note.
- 1 teaspoon garam masala — The warm, rounded spice blend that signals butter chicken.
- 1/2 teaspoon salt — Salt for the dip; adjusts overall seasoning (note there’s salt in the dough, too).
- 3/4 cup crushed tomatoes — Provides body and acidity to the dip.
- 1/2 cup plain low-fat Greek yogurt — Adds tang and creaminess without overwhelming richness.
- 1/2 cup cilantro, chopped — Fresh brightness and herbaceous lift.
- 1 cup shredded chicken — The protein; leftover roast or rotisserie chicken works well.
Butter Chicken Dip with Gluten-Free Naan Bread: Step-by-Step Guide
- In a medium bowl, combine 1/2 cup + 2 tablespoons cornstarch (88 g), 1/4 cup oat flour (30 g), 3 tablespoons white rice flour (28 g), 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon gluten-free xanthan gum. Make a well in the center.
- Add 2 tablespoons garlic-infused olive oil and 7 tablespoons unsweetened almond milk into the well. Stir until the mixture comes together into a dough.
- Use your hands to knead the dough about 10 times in the bowl until it forms a smooth ball. If the dough is sticky, lightly dust your work surface with a little oat flour. Set the dough aside to rest for about 5–10 minutes while you make the dip.
- Heat 1/2 tablespoon olive oil in a medium pan over medium heat.
- Add 1/4 cup chopped onion and 1/2 tablespoon minced fresh garlic to the pan. Cook, stirring occasionally, until the onion just begins to soften, about 2 minutes.
- Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1 teaspoon garam masala, and 1/2 teaspoon salt to the pan. Stir to combine.
- Continue to sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes more.
- Turn the heat down to low and add 3/4 cup crushed tomatoes, 1/2 cup plain low-fat Greek yogurt, 1/2 cup chopped cilantro, and 1 cup shredded chicken. Stir until everything is well combined and heated through, about 2–4 minutes. Do not let the mixture boil. Transfer the dip to a serving dish and keep warm.
- Divide the rested naan dough into 4 equal pieces. On a lightly oat-flour-dusted surface, roll each piece with a rolling pin to about 1/8-inch thickness.
- Heat a large nonstick pan over medium heat. Place one or two rolled naan in the pan (depending on pan size) and cook about 1–2 minutes per side, pressing gently with a spatula so they cook evenly and develop light browning.
- Repeat with the remaining naan pieces. If the dough sticks while rolling or cooking, dust lightly with a little oat flour.
- Serve the warm naan with the butter chicken dip.
Why This Recipe Belongs in Your Rotation
This recipe is efficient and forgiving. The dip captures classic butter chicken notes—tomato, garam masala, and a creamy tang—without the fuss of long marination or simmering. The naan cooks fast on the stovetop and uses pantry-friendly gluten-free flours, so it’s approachable when you don’t have fresh bread on hand.
It’s also a crowd-pleaser. The dip works for family dinners, game nights, or when you need a portable appetizer. The split between a quick cooked dip and hand-rolled naan means you can prep the dough while you sauté the aromatics, so it feels fast even when you want to serve it warm.
Budget & Availability Swaps
- Shredded chicken — Use leftover roast chicken, canned chicken (drained) in a pinch, or pan-fry diced tofu for a vegetarian switch. Quantity remains 1 cup.
- Greek yogurt — Full-fat plain yogurt can be used for richer texture; if you need dairy-free, try a thick, unsweetened dairy-free yogurt, but the flavor will be different.
- Crushed tomatoes — Canned crushed tomatoes are reliable; if you only have tomato sauce, use it but reduce added liquids slightly.
- Oat flour/white rice flour — If you can’t source white rice flour, a finely ground sorghum or additional oat flour may work, but texture will shift; keep the cornstarch measure the same.
- Garlic-infused olive oil — If you don’t have it, plain olive oil plus a touch of garlic powder will do, or use 1/2 tablespoon finely minced fresh garlic in the dough if you don’t need an infused oil.
Tools & Equipment Needed
- Medium mixing bowl — For combining dough ingredients.
- Rolling pin — To roll the naan thin (you can improvise with a bottle if needed).
- Large nonstick pan — For cooking the naan evenly without sticking.
- Medium sauté pan — For building the dip flavors.
- Measuring cups and spoons or a kitchen scale — Precise measures matter more with gluten-free dough.
- Spatula — For pressing naan while it cooks and for stirring the dip.
Watch Outs & How to Fix
Sticky dough: If the dough sticks while rolling, dust your surface with a little oat flour and roll with light, even pressure. Don’t add too much flour; excess makes the naan dry.
Gummy or dense naan: That usually means too much moisture or overworking. Let the dough rest 5–10 minutes as directed, and knead only about 10 times. If the dough feels heavy, let it rest a few extra minutes and try rolling gently.
Dip splitting or curdling: If the yogurt curdles, the dip was too hot when the yogurt was added. Turn the heat to low before adding yogurt and stir gently until warmed through. Do not let it boil.
Underspiced or flat flavor: Taste before serving. The recipe lists 1 teaspoon garam masala, but garam masala blends vary. Add an extra pinch if you prefer a punchier profile. A squeeze of lemon can brighten a flat dip.
Quick Fixes
- If naan burns before cooking through, lower the heat and press gently with the spatula; also reduce the pan temperature next batch.
- If the dip is too watery, simmer on low briefly (stirring) until it thickens slightly, but avoid boiling.
Dietary Customizations
Gluten-free: The recipe as written uses gluten-free flours and xanthan gum. Use certified gluten-free oat flour and confirm your xanthan gum is GF if you’re strictly avoiding gluten.
Dairy-free: Swap the Greek yogurt for a thick plain dairy-free yogurt (unsweetened coconut or soy-based). Flavor and texture will be different but still pleasant. Use dairy-free yogurt in equal measure (1/2 cup).
Vegetarian: Replace the shredded chicken with 1 cup shredded paneer or cubed, pan-seared tofu. If using paneer, fold it into the dip at the same stage as the chicken.
What I Learned Testing
Small changes in flour balance matter with gluten-free dough. The combination of cornstarch + oat + white rice flour delivers a pliable dough that rolls thin but holds together when cooked. Too much oat flour made the naan crumbly; too much cornstarch made it gummy. The xanthan gum dose is small but noticeable—don’t omit unless you have a plan for chewiness.
For the dip, the trick is gentle heat. Greek yogurt warms quickly and loses its creaminess if boiled. I kept the pan low after adding the yogurt and the chicken barely warmed through—this preserved a bright yogurt tang while melding with tomato and spices.
Finally, rolling the naan to about 1/8-inch gives a good balance: thin enough to cook through in 1–2 minutes per side but thick enough to tear into the dip without falling apart.
Shelf Life & Storage
Store leftovers in separate containers: naan in one and dip in another. The dip will keep refrigerated for 3–4 days. Reheat gently on low in a covered pan or microwave in short bursts, stirring between intervals. Avoid boiling the yogurt-containing dip.
Naan stored in an airtight container or wrapped will keep 2–3 days in the fridge. To refresh, warm each piece briefly in a hot pan or oven for a minute to regain slight chew and surface crisp.
Common Questions
- Can I freeze the naan? Yes. Cool completely, then wrap individually and freeze up to 2 months. Thaw in the fridge and reheat in a pan.
- What chicken works best? Rotisserie or leftover roasted chicken is ideal for texture and speed. Pre-cooked shredded chicken is specified as 1 cup.
- Can I make the dip ahead? You can make the dip earlier in the day and gently rewarm before serving. Keep it covered and reheat on low so the yogurt doesn’t separate.
- Is the garlic-infused oil necessary? It adds a subtle garlic background to the naan. If you don’t have it, use plain olive oil and add a touch of garlic powder or a tiny bit of minced fresh garlic, but the recipe uses 2 tablespoons garlic-infused olive oil specifically.
Bring It Home
This recipe is practical, shareable, and forgiving—the kind of dish you can pull together when guests text on the way over or when you want a cozy solo dinner. Follow the step-by-step instructions as written for predictable results: a warm, bright butter-chicken-style dip and tender gluten-free naan to dunk and tear. Keep your spices handy, rest the dough, and heat gently when working with yogurt. I hope it becomes a regular in your weeknight rotation.
Butter Chicken Dip with Gluten-Free Naan Bread
Equipment
- Medium Bowl
- Measuring cups and spoons
- Rolling Pin
- large nonstick pan
- medium pan
- Spatula
Ingredients
Ingredients
- 1/2 cup + 2 tablespoonscornstarch 88 g
- 1/4 cupoat flour GF if needed (30 g)
- 3 tablespoonswhite rice flour 28 g
- 1 tspbaking powder
- 1/2 tspsalt
- 1/4 tspgluten-free xanthan gum
- 2 tablespoonsgarlic-infused olive oil
- 7 tablespoonsunsweetened almond milk
- 1/2 tablespoonolive oil
- 1/4 cuponionchopped
- 1/2 tablespoonfresh garlicminced
- 1/2 teaspooncumin
- 1/2 teaspoonpaprika
- 1 teaspoongaram masala
- 1/2 teaspoonsalt
- 3/4 cupcrushed tomatoes
- 1/2 cupplain low-fat Greek yogurt
- 1/2 cupcilantrochopped
- 1 cupshredded chicken
Instructions
Instructions
- In a medium bowl, combine 1/2 cup + 2 tablespoons cornstarch (88 g), 1/4 cup oat flour (30 g), 3 tablespoons white rice flour (28 g), 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon gluten-free xanthan gum. Make a well in the center.
- Add 2 tablespoons garlic-infused olive oil and 7 tablespoons unsweetened almond milk into the well. Stir until the mixture comes together into a dough.
- Use your hands to knead the dough about 10 times in the bowl until it forms a smooth ball. If the dough is sticky, lightly dust your work surface with a little oat flour. Set the dough aside to rest for about 5–10 minutes while you make the dip.
- Heat 1/2 tablespoon olive oil in a medium pan over medium heat.
- Add 1/4 cup chopped onion and 1/2 tablespoon minced fresh garlic to the pan. Cook, stirring occasionally, until the onion just begins to soften, about 2 minutes.
- Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1 teaspoon garam masala, and 1/2 teaspoon salt to the pan. Stir to combine.
- Continue to sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes more.
- Turn the heat down to low and add 3/4 cup crushed tomatoes, 1/2 cup plain low-fat Greek yogurt, 1/2 cup chopped cilantro, and 1 cup shredded chicken. Stir until everything is well combined and heated through, about 2–4 minutes. Do not let the mixture boil. Transfer the dip to a serving dish and keep warm.
- Divide the rested naan dough into 4 equal pieces. On a lightly oat-flour-dusted surface, roll each piece with a rolling pin to about 1/8-inch thickness.
- Heat a large nonstick pan over medium heat. Place one or two rolled naan in the pan (depending on pan size) and cook about 1–2 minutes per side, pressing gently with a spatula so they cook evenly and develop light browning.
- Repeat with the remaining naan pieces. If the dough sticks while rolling or cooking, dust lightly with a little oat flour.
- Serve the warm naan with the butter chicken dip.
Notes
*This is a quick Naan, so it won’t be as fluffy and bubbly as the traditional kind!
**Please weigh all your flours to ensure accurate results
