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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! 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer, Sauce
Cuisine: Indian
Servings: 1 cup
Author: The Kitchen Prep


  • 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


  • 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.