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!
PIN Butter Chicken Dip
The title of this post is actually kinda-sorta a lie.
There is actually NO butter in this what.so.eva.
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. Mostly because it really upsets Mr. FFF tummy and partially because I like to save super heavy meals like that for weekends.
So, I made it my mission to make it healthy, but still keep all that flavor and spice that goes into the traditional recipe.
Man, oh man guys, this will totally satisfy your Indian craving.
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. Plus, it is 10 zillion times easier than doing a traditional curry. Plus 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.
I was going to judge you for being one of those healthy peanut butter cookie cookie dough dip bandwagon people…but, I have also been on that bandwagon. Annnnd I kinda like it there.
But that is besides the point because butter chicken dip is in the house!
How to make butter chicken dip
- Sautee some diced onion and garlic in a hot frying pan until soft and translucent
- Add in your spices and cook until fragrant – you’ll know when that is because you’ll smell it!
- Turn the heat to low and add in the tomatoes, Greek yogurt, cilantro and shredded chicken. Stir until well mixed
- EAT UP with naan bread!
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.
Do a dip, do a dunk..
Just do whatever it takes to get butter chicken dip in yo’ mouth.
Other Recipes You Might Like:
Easy Greek Yogurt French Onion Dip
Indian Paleo Chicken Kebab Recipe
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!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
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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colleen says
This really was yummy!!! A nice change from the usual dips and loads of great flavor!!
Tate says
So glad you liked it!
Melanie @ carmelmoments.com says
This sounds so fabulous! Naan is currently on my ‘things I want to make’ list. I’d love to try this dip with it.
Tate says
Naan is so easy! And way better than store bought! Let me know how you like it! 🙂
Gretchen @ Two Healthy Kitchens says
Hi!! I’m SOOO glad I found this recipe!! It looks SOOOO good!!! And I’m loving the Greek yogurt in it! Perfect!! And I’ve never made naan – but it looks incredibly easy! Ok – I’ll try it! 🙂
Found you over at Healthy Aperture – so glad I did! Can’t wait to see what else you’ve got! YUM!
Tate says
Thank you! Girl, you gotta make your own Naan…you’re right, it is SOOO easy and so yum!!
Let me know how it works out for ya and if you love it as much as i do! 🙂
Kim says
The future hubs and I love Indian food and Butter Chicken is his favorite, can’t wait to give this a try!
Tate says
1) Congrats on the future hubs status! As a newlywed myself I’ll tell you that marriage rocks!
2) We LOVE Indian food too! Let me know how you like it 🙂
Erin | The Emerging Foodie says
Uh yes please! This looks amazing! How did I not hear about this goodness before?? Haha, regardless–I am definitely going to have to make this at some point!
Tate says
Haha it was back when I didn’t know you girl!Thanks girl! We LOVE it! 🙂
Kaci Cheeseman says
Loved this! A keeper in my regular rotation!
Taylor Kiser says
Yay! So glad you liked it! It’s a fav of ours! Thanks!
Jennifer F says
I would really like some of that please and thankyou
Taylor Kiser says
Ha! I’ll send some 😉 Thanks girl!
Sam says
I want to try this, but am I missing where it says how to cook the chicken? It says to shred it but I don’t see anything about how to cook it before shredding. I always cook my chicken that needs shredding in the crock pot, but we have a big family and need a few pounds of meat at a time. How do you cook the chicken before shredding it? Thanks
Taylor Kiser says
You can really cook it however you want. There are no directions as it’s one of those recipes to use leftover chicken! You can do it in the crockpot, OR i typically just bring a bot 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! Does that help?
Emily Swanson says
This is SOOO cool Taylor how you made the dip and the Naan both from scratch. 🙂 This looks delectable.
Taylor Kiser says
Thank you, Emily!
Melanie says
Made this for a potluck and they loved it! I was asked for the recipe at least 3 times. I love how it’s healthy and low fat yet so filling and delicious! Food that keeps people lean yet satisfied is so important!!
Taylor Kiser says
Thanks, Melanie! So glad everyone loved it!