Butter Chicken Dip (Best Naan Bread Dip)

This butter-chicken dip is an easy, healthy, gluten-free and protein-packed twist on the classic served with an easy, no-yeast, gluten-free naan bread!

why you will LOVE this recipe

• In place of the butter in this easy butter chicken recipe we’re swapping in healthy, supa-high protein, and SUPER creamy Greek yogurt.

• You know those super amazing dips that you get at restaurants for an appetizer and then realize they are just so rich that you can barely even finish your dinner because you are just SO. STUFFED? Just like the Greek yogurt dip with kale and parmesan, this is not one of those. You can probably even eat the whole thing and still have room for dinner! Who doesn’t love recipes where they can eat THEM ALL am I right

• In our house, we LOVE Indian food, especially any kind of coconut curry, or the classic butter chicken recipe. What I do not love is all the cream and butter that goes into butter chicken. So, I made it my mission to make it healthy, but still keep all that flavor and spice that goes into the traditional recipe.
• It has got bold flavor with the cumin, garam masala and paprika, and has that thick and rich texture that is an absolute must in a dip. I hate me a watery dip.
• It is 10 zillion times easier than doing a traditional curry. Plus, it’s fun to bring to a party ’cause everyone and their dog brings homemade hummus or some sort of ok-to-eat-unbaked-and-somewhat-healthy-cookie-dough-dip.

what do i serve with butter chicken dip?

This would also be equally good just served with veggies or chips to dip but, if you have some extra minutes, please please PLEASE (I am actually begging you) do yourself a favor and make the gluten-free naan bread recipe. It is so easy and so so so good. I will preface this by telling you it’s a QUICK and easy, no yeast naan bread recipe, so isn’t quite as pillowy soft as you might be used to as it’s yeast-free. But when you’re in a pinch and want NAAN now, you will be VRY VRY grateful for it.

You can also use the dip as a sauce over rice or quinoa if you want to take a more traditional approach. OR you can pour it over pasta for a slight twist. ORRRR you can dip SOFT pretzels (not the small, bagged kind), especially if you’re looking for a salty, savory treat.

INGREDIENTS

For The Butter Chicken Dip:

• 1/2 tbsp olive oil
• 1/4 cup onion, chopped
• 1/2 tbsp fresh garlic, minced.
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tsp garam masala
• 1/2 tsp salt
• 3/4 cup crushed tomatoes
• 1/2 cup plain low-fat Greek yogurt
• 1/2 cup cilantro, diced
• 1 cup shredded chicken (85g)

For The Naan:

• 1/2 cup + 2 tbsp cornstarch (88g)
• 1/4 cup oat flour (GF if needed) (30g)
• 3 tbsp white rice flour (28g)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp gluten-free xantham gum
• 2 tbsp garlic-infused olive oil
• 7 tbsp unsweetened almond milk

INSTRUCTIONS

• Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl. Make a well in the center and add in the oil and milk. Stir until it comes together.
• Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
• Preheat the olive oil in a medium pan over medium heat.
• Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
• Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
• Sautee the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
• Turn the heat down to low and add in the crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
• Stir until everything is well combined and transfer to a serving dish.
• Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick. You can lightly flour the counter if the dough begins to stick.
• Lightly spray a large pan with cooking spray and warm over medium heat.
• Place one or two naans (depending on the size of your pan) in the pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
• Flip and cook for an additional 1 to 2 minutes.
• Repeat with remaining sections and then serve with the butter chicken dip.
• DEVOUR!

tips & tricks for making a delicious butter-chicken dip

• Please weigh all your flour. SO important.
• You can cook the chicken however you want. There are no directions as it’s one of those recipes ideal for leftover chicken! You can do it in the crockpot, OR i typically just bring a pot of salted water to a boil and then add my chicken breasts (I usually cut them in half first to cook quicker) then boil them until no longer pink. 
• Using a non-low-fat yogurt will result in a creamier dip, which will adhere to your naan easier. So you have to choose between nutrition and texture.

FAQs

how to store naan butter-chicken dip

The naan should be wrapped in plastic wrap or foil. If you plan on eating it within a couple of days, you can keep it at room temperature; any longer and it should really go in the fridge. Be sure to put it into a plastic bag first, then the naan will keep for up to a week.

The butter chicken dip should go in the refrigerator in an airtight container with a tight-fitting lid where it will stay fresh for 3-4 days. You can also freeze it for up to 3 months.

Other Recipes You Might Like:

Easy Greek Yogurt French Onion Dip

Indian 7 Layer Dip Recipe

Indian Paleo Chicken Kebab Recipe

Print

Butter Chicken Dip (Best Naan Bread Dip)

This butter chicken dip is an easy, healthy, gluten free and protein packed twist on the classic served with an easy no yeast gluten free naan bread!

Course Snack

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 20 minutes

Servings 4 People, as an appetizer

Calories 286kcal

Author Tate

Ingredients

For the butter chicken dip:

• 1/2 Tbsp Olive oil
• 1/4 cup Onion, chopped
• 1/2 Tbsp Fresh Garlic minced.
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 1 tsp Garam Masala
• 1/2 tsp Salt
• 3/4 cup Crushed tomatoes
• 1/2 cup Plain low fat Greek yogurt
• 1/2 cup Cilantro, diced
• 1 Cup Shredded Chicken (85g)

For the Naan: *

• 1/2 Cup + 2 Tbsp Cornstarch (88g) **
• 1/4 Cup Oat flour (GF if needed) (30g)
• 3 Tbsp White rice flour (28g)
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1/4 tsp GF Xantham gum
• 2 Tbsp Garlic infused olive oil
• 7 Tbsp Unsweetened almond milk

Instructions

• Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl. Make a well in the center and add in the oil and milk. Stir until it comes together.
• Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
• Preheat the olive oil in a medium pan over medium heat.
• Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
• Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
• Sautee the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
  
• Turn the heat down to low and add in the crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
  
• Stir until everything is well combined and transfer to a serving dish.
• Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick. You can lightly flour the counter if the dough begins to stick.
  
• Lightly spray a large pan with cooking spray and heat over medium heat.
• Place one or two naans (depending on the size of your pan) in the pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
• Flip and cook for an additional 1 to 2 minutes.
• Repeat with remaining sections and then serve with the butter chicken dip.
• DEVOUR!

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

Nutrition

Calories: 286kcal | Carbohydrates: 37g | Protein: 10.2g | Fat: 10.8g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6.6g | Cholesterol: 17.5mg | Sodium: 402mg | Potassium: 213mg | Fiber: 2.4g | Sugar: 3.3g | Vitamin A: 540IU | Vitamin C: 9.5mg | Calcium: 143mg | Iron: 1.6mg

FOR THIS RECIPE, I RECOMMEND:

• Large Frying pan
• Ceramic knives
• GF Xantham Gum
• Mixing bowls

WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE POINTS: 8 POINTS+: 8. OLD POINTS: 6

(per 1/4 of the dip and 1 naan bread. Based on the recipe making 4 Naans)

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