Butter Chicken Dip with Gluten-Free Naan Bread
User Reviews
5.0
6 reviews
Excellent
Butter Chicken Dip with Gluten-Free Naan Bread
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This creamy, savory Butter Chicken Dip With Gluten-Free Naan Bread makes for an irresistible snack or appetizer—perfect for sharing!
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Ingredients
For the naan:
- 1/2 cup + 2 tablespoons cornstarch (88g)
- 1/4 cup oat flour (GF if needed) (30g)
- 3 tablespoons white rice flour (28g)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp gluten-free xanthan gum
- 2 tablespoons garlic-infused olive oil
- 7 tablespoons unsweetened almond milk
For the butter chicken dip:
- 1/2 tablespoon olive oil
- 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
- 3/4 cup crushed tomatoes
- 1/2 cup plain low-fat Greek yogurt
- 1/2 cup cilantro chopped
- 1 cup shredded chicken
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Instructions
- First, prepare the naan bread dough. Mix the cornstarch, oat flour, rice flour, baking powder, and salt in a medium bowl. Make a well in the center and add 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 the onion and garlic and cook until they just begin to soften, about 2 minutes.
- Add the cumin, paprika, garam masala, and salt. Stir until well combined.
- Sauté 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 the crushed tomatoes, Greek yogurt, chopped cilantro, and shredded chicken.
- Stir until everything is well combined. Transfer to a serving dish.
- Divide the naan dough into 4 sections and roll each with a rolling pin out to 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 naan breads (depending on the size of your pan) in the pan and cook for about 1 to 2 minutes per side. You can lightly press it down with a spatula so it cooks evenly.
- Repeat with remaining pieces and 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 Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
37g
(12%)
Protein
10.2g
(20%)
Fat
10.8g
(17%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6.6g
Cholesterol
17.5mg
(6%)
Sodium
402mg
(17%)
Potassium
213mg
(6%)
Fiber
2.4g
(10%)
Sugar
3.3g
(7%)
Vitamin A
540IU
(11%)
Vitamin C
9.5mg
(11%)
Calcium
143mg
(14%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4People, as an appetizer
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 10.2g | 20% |
| Fat | 10.8g | 17% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6.6g | 33% |
| Cholesterol | 17.5mg | 6% |
| Sodium | 402mg | 17% |
| Potassium | 213mg | 5% |
| Fiber | 2.4g | 10% |
| Sugar | 3.3g | 7% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 9.5mg | 11% |
| Calcium | 143mg | 14% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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