Indian Butter Chicken Dip Recipe

Recipe By Slurrp

Indian Butter Chicken Dip is a creamy and flavorful dip inspired by the popular Indian dish, Butter Chicken. It is made with tender chicken cooked in a rich tomato-based sauce, flavored with aromatic spices like garam masala and fenugreek leaves. The dip is creamy and indulgent, with a perfect balance of tanginess and spiciness. It is a great appetizer or party dip that can be served with naan bread, pita chips, or vegetable sticks.

4.7
12 Rating -
Rate
Non Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Indian Butter Chicken Dip
plan
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ingredients serve

Ingredients for Indian Butter Chicken Dip Recipe

  • 0.33 tablespoon Butter
  • 0.17 Onion, Finely Chopped
  • 0.33 cloves Cloves Of Garlic, Minced
  • 0.17 inch Ginger, Grated
  • 0.17 teaspoon Garam Masala
  • 0.08 teaspoon Cumin Powder
  • 0.08 teaspoon Turmeric Powder
  • 0.17 cup Tomato Puree
  • 0.08 teaspoon Salt
  • 0.08 teaspoon Sugar
  • 0.17 cup Cooked Chicken, Shredded Or Diced
  • 1/25 cup Cream
  • 0.17 tablespoon Dried Fenugreek Leaves
  • as required Fresh Cilantro, For Garnish
  • stick Naan Bread, Pita Chips, Or Vegetable Sticks, For Serving

Directions: Indian Butter Chicken Dip Recipe

Cooking Directions

  • STEP 1.In a pan, heat butter and sauté onions until golden brown.
  • STEP 2.Add garlic, ginger, and spices like garam masala, cumin, and turmeric. Cook for a minute.
  • STEP 3.Add tomato puree, salt, and sugar. Cook until the sauce thickens.
  • STEP 4.Add cooked chicken pieces and simmer for a few minutes.
  • STEP 5.Transfer the mixture to a blender and blend until smooth.
  • STEP 6.Return the mixture to the pan and stir in cream and fenugreek leaves.
  • STEP 7.Cook for a few more minutes until the dip is heated through.
  • STEP 8.Garnish with fresh cilantro and serve hot with naan bread or chips.

Cooking Tips

  • You can use leftover cooked chicken or grilled chicken for this recipe.
  • Adjust the spice level according to your preference by adding more or less chili powder.
  • For a vegan version, you can substitute chicken with tofu or paneer.
  • If the dip is too thick, you can add a little water or chicken broth to thin it out.

Storage and Serving

  • Store the dip in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dip in a microwave or on the stovetop before serving.
  • Serve the dip as an appetizer with naan bread, pita chips, or vegetable sticks.
  • You can also use the dip as a sauce for grilled chicken, vegetables, or pasta.
Nutrition
value
124
calories per serving
8 g Fat8 g Protein4 g Carbs3 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    8g
  • Carbs
    4g
  • Fiber
    3g

MacroNutrients

  • Carbs
    4g
  • Protein
    8g
  • Fiber
    3g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    55mg
  • Iron
    2mg
  • Vitamin A
    668mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    40mg
  • Manganese
    < 1mg
  • Phosphorus
    96mg
  • Selenium
    10mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp