Chicken Tikka Dip

• total time: 11 minutes

Ingredients

16 oz ground chicken

1 tablespoon olive oil

8oz cream cheese

1/4 cup Greek yogurt

1/3 cup tikka Marsala sauce

1/3 cup diced tomato

1/3 cup diced red onion

1/4 cup rough chopped cilantro

1 tbsp Fenugreek leaves (dry)

2 tsp Kashmir chili powder

1 tsp ground cumin

1 tsp ground coriander

1 tsp Garam masala

1 tsp kosher salt

Garlic butter

1/2 stick butter or ghee

4 cloves garlic

1 tbsp chopped cilantro

1/4 tsp Kashmir chili powder

1/8 tsp ground cumin

1/8 tsp Garam Marcella

1/8 tsp ground coriander

Directions

Season ground chicken with olive oil, spices listed above as well as kosher salt and cook for 5 to 7 minutes until done breaking up into small pieces.

Add chicken to a mixing bowl along with cream cheese, Greek yogurt, diced tomato, diced red onion, and fresh cilantro. Mix into welcome combined, then refrigerate.

In a small bowl, combine melted butter, or ghee with garlic, fresh, cilantro, and remaining spices.

Brush the garlic powder over mini naan bread and bake or air fryer for five minutes at 400° until gold, brown toasted.

Transfer the dip into a serving Dish, garnish with remaining cilantro, onion, and tomato and serve with naan bread.

Notes*

This dip can be served, hot or cold, depending on which you prefer.

You can also make this dip with shredded rotisserie chicken, chopped fine

Store in the fridge for up to five days