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.