This creamy, savory Butter Chicken Dip With Gluten-Free Naan Bread makes for an irresistible snack or appetizer—perfect for sharing!
Back in my early college days, I lived off a steady diet of pizza, greasy Chinese takeout, and hamburgers. But then, one of my friends convinced me to skip classes to try out this Indian buffet in Minneapolis called Bombay Bistro. I wasn’t expecting much—all I knew (or thought I knew) about Indian cuisine was that it looked like colorful goop. Okay, so I wasn’t the most cultured kid.
Well, the moment I took that first bite of murgh makhani (aka butter chicken), my taste buds were humbled. This creamy dish became my gateway into a whole new world of flavor. And while Bombay Bistro may have closed years ago, my passion for Indian food lives on. I suppose that’s why I love this butter chicken dip with gluten-free naan bread. It’s a delicious, nostalgic entry-level dish, perfect for those picky eaters who don’t know what they’re missing.
Whether you’re a forever fan of butter chicken or have never tried it before, I think you’re going to enjoy this unique twist. It’s all the flavors of the classic dish, but in dip form. It’s perfect for parties, game nights, or just when you want to switch up your appetizer routine. I serve it with homemade gluten-free naan, partially because, for years, I was on a gluten-free diet, but also because this bread is awesome.
Sounds like a lot of work, doesn’t it? Well, it’s not! In fact, you’ll probably have this app ready for guests in about half an hour, so give it a go!
Is Butter Chicken Dip with Gluten-Free Naan Healthy?
Compared to the more traditional murgh makhani, I’d say this dip is certainly a lighter take. By using Greek yogurt instead of cream, you reduce the fat content while still keeping it pretty creamy and rich. Also, the homemade gluten-free naan is a great plus for those with gluten sensitivities or anyone looking to cut back on refined flours. And if you’re sensitive to dairy, you can easily swap the Greek yogurt for coconut yogurt or any other dairy-free option you prefer.
Making Gluten-Free Naan: Easier Than You Think
As someone who lived on a gluten-free diet for years, I get how making gluten-free naan sounds intimidating, but it’s actually straightforward. The key is using a mix of cornstarch, oat flour, and rice flour to mimic the softness of traditional naan. Xanthan gum adds elasticity, so the dough holds together surprisingly well without crumbling. You’ll knead the dough just a few times to get it smooth, and from there, it’s a quick cook in a hot pan. I’m not going to lie and say that it’s exactly the same as wheat-based naan. However, I will say that this gluten-free naan is the perfect match for your creamy butter chicken dip!
How To Make Ahead And Store
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 go in the fridge. Be sure to put it in Ziploc plastic bag first. The naan will keep it for up to 1 week.
The butter chicken dip should go in the refrigerator in an airtight container. It should stay fresh for 3-4 days. You can also freeze the dip for up to 3 months.
Serving Suggestions
Sure, you could serve this with veggies or chips for dipping, and it’d still be a hit. But if you have a few extra minutes, do yourself a favor—make the companion naan bread recipe. It’s super easy, and you won’t regret it. It’s a quick, no-yeast version, so it’s not going to have that ultra-soft, pillowy texture you might expect from traditional naan. But when you’re craving naan right now, trust me—you’ll be very glad you made it.
Other dippables, like sliced cucumbers, carrots, or Gluten-Free Crackers are great if you want a full appetizer spread. And while this isn’t exactly authentic Indian fare, it also pairs nicely with Baked Falafel. You can also serve the dip over rice or quinoa for a more classic take.
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
- 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!
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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