Butter Chicken Dip with Gluten-Free Naan Bread
This Butter Chicken Dip with Gluten-Free Naan Bread is a creamy, flavorful appetizer perfect for parties and cozy nights in!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Skillet or griddle
- Baking Dish
Ingredients
Butter Chicken Dip
- 3/4 cup crushed tomatoes
- 1 cup shredded chicken
- 1/2 cup plain low-fat Greek yogurt
- 1/2 tablespoon fresh garlic minced
- 1/4 cup onion chopped
- 2 tablespoons garlic-infused olive oil
- 1/2 teaspoon cumin
- 1 teaspoon garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 cup cilantro chopped
Gluten-Free Naan Bread
- 1/2 cup cornstarch
- 2 tablespoons cornstarch
- 1/4 cup oat flour GF if needed
- 3 tablespoons white rice flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon gluten-free xanthan gum
- 7 tablespoons unsweetened almond milk
- 2 tablespoons olive oil
Instructions
Prepare the Butter Chicken Dip
- In a medium skillet over medium heat, add the garlic-infused olive oil and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic, cumin, paprika, and garam masala, stirring for another minute until fragrant.
Combine the Ingredients
- Stir in the crushed tomatoes and let the mixture simmer for about 5 minutes. Then, add the shredded chicken and Greek yogurt, mixing well until combined. Season with salt and stir in the chopped cilantro.
Transfer and Bake
- Preheat oven to 350°F (175°C). Transfer mixture into a baking dish and spread evenly. Bake for 20-25 minutes until bubbly and golden on top.
Make the Gluten-Free Naan Bread
- While the dip is baking, combine cornstarch, oat flour, white rice flour, baking powder, salt, and xanthan gum in a mixing bowl. Whisk until well mixed.
- In another bowl, mix almond milk and olive oil. Gradually pour into dry ingredients, stirring until dough forms. Knead gently for a minute until smooth.
- Divide dough into small balls (golf ball size). Roll each to about 1/4 inch thick on a lightly floured surface. Heat skillet or griddle over medium-high heat and cook each naan 2-3 minutes per side until golden brown and puffed.
Serve
- Serve the warm Butter Chicken Dip alongside freshly made gluten-free naan bread. Enjoy every bite!
Notes
- For a vegetarian option, substitute shredded chicken with cooked chickpeas or sautéed vegetables.
- Use dairy-free yogurt instead of Greek yogurt for a vegan-friendly version.
- Adjust spice levels by adding chili powder or green chilies for extra heat.
- Store leftover dip in an airtight container in the fridge for up to 3 days; reheat before serving.
- Wrap leftover naan in foil and refrigerate for up to 2 days; reheat in a skillet to restore softness.