Indian-Inspired Butter Chicken Dip
Football may be considered “All-American”, but that doesn’t mean game day eats shouldn’t be global! Indian-Inspired Butter Chicken Dip is an exotic twist on the ever popular {but slightly overdone} Buffalo Chicken Dip bursting with fragrant spices and creamy yogurt!
Servings: 1 cup
Ingredients
- 1 teaspoon olive oil
- 2 teaspoons butter
- ½ cup chopped onion
- 1 clove garlic minced or grated
- 1 teaspoon fresh grated ginger {or ¼ teaspoon ground ginger}
- ½ teaspoon Simply Organic Cumin
- ½ teaspoon Simply Organic Garam Masala
- 2 tablespoons tomato paste
- ½ cup canned petite diced tomato {not drained}
- 1 cooked chicken breast roughly chopped or shredded {I used one from a store bought rotisserie chicken}
- ¼ cup Stonyfield Organic Double Cream Whole Milk Yogurt
Instructions
- Heat olive oil and butter in a small skillet over medium-high heat. Add onion, garlic and ginger and saute until the onion begins to soften and becomes translucent.
- Stir in cumin and garam masala and cook for about a minute. Add tomato paste and stir to combine, then add diced tomato and stir, scraping up bits from the bottom of the pan.
- Stir chopped or shredded chicken into the tomato mixture. Cook for another minute or so, just to heat through.
- Remove from heat and stir in yogurt until well incorporated. Scoop into a serving dish and garnish with chopped cilantro if desired. Serve with naan chips.