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Butter Chicken Dip with Gluten-Free Naan Bread

This creamy, savory Butter Chicken Dip With Gluten-Free Naan Bread makes for an irresistible snack or appetizer—perfect for sharing!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 People, as an appetizer
Calories: 286 kcal
Course: Snacks
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat the olive oil in a medium pan over medium heat.
  4. Add the onion and garlic and cook until they just begin to soften, about 2 minutes.
  5. Add the cumin, paprika, garam masala, and salt. Stir until well combined.
  6. Sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
  7. Turn the heat down to low and add the crushed tomatoes, Greek yogurt, chopped cilantro, and shredded chicken.
  8. Stir until everything is well combined. Transfer to a serving dish.
  9. 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.
  10. Lightly spray a large pan with cooking spray and heat over medium heat.
  11. 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.
  12. Repeat with remaining pieces and serve with the butter chicken dip.
  13. 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

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

% 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.