Chicken Tikka Masala Dip Recipe

Name: Chicken Tikka Masala Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons ground turmeric; 1 1/2 teaspoons garam masala; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper; 5 garlic cloves, grated (2 tsp.); 1 1/2 pounds boneless, skinless chicken breasts, cubed; 3/4 cup plain whole-milk yogurt; 2 teaspoons kosher salt, divided; 3 tablespoons unsalted butter; 1 cup very finely chopped yellow onion (from 1 [4-oz.] onion); 3 tablespoons tomato paste; 1 (15-oz.) can tomato puree; 2 1/4 cups (18 oz.) cream cheese, softened; 2/3 cup chopped fresh cilantro, divided; Miniature rice cakes or naan chips, for serving

Servings: persons

3 teaspoons ground turmeric
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
5 garlic cloves, grated (2 tsp.)
1 1/2 pounds boneless, skinless chicken breasts, cubed
3/4 cup plain whole-milk yogurt
2 teaspoons kosher salt, divided
3 tablespoons unsalted butter
1 cup very finely chopped yellow onion (from 1 [4-oz.] onion)
3 tablespoons tomato paste
1 (15-oz.) can tomato puree
2 1/4 cups (18 oz.) cream cheese, softened
2/3 cup chopped fresh cilantro, divided
Miniature rice cakes or naan chips, for serving

1
Preheat oven to 375u00b0F. Stir together turmeric, garam masala, coriander, cumin, crushed red pepper, and garlic in a small bowl. Pulse chicken and yogurt in a food processor until meat is shredded, 6 to 8 times. Stir in 1 teaspoon of the salt and half of the turmeric-spice mixture. Set aside.
2
Cook butter in a large Dutch oven over medium-high until foamy. Stir in onion, tomato paste, and remaining 1 teaspoon salt. Cook, stirring occasionally, until onion softens and tomato paste begins to brown, about 4 minutes. Stir in remaining turmeric-spice mixture; cook, stirring often, until very fragrant, 4 to 5 minutes. Add tomato puree; increase heat to high, and bring to a boil. Stir in chicken-yogurt mixture; simmer 2 minutes. Remove from heat; let cool 10 minutes. Stir in cream cheese and 1/2 cup of the cilantro.
3
Transfer mixture to a 2-quart round baking dish. Bake in preheated oven until bubbly and lightly browned, 25 to 30 minutes. Let cool 10 minutes.
4
Sprinkle with remaining cilantro. Serve with rice cakes and/or naan chips.

1089

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 teaspoons ground turmeric, 1 1/2 teaspoons garam masala, 1 1/2 teaspoons ground coriander, 1 1/2 teaspoons ground cumin, and more.

Yes, Chicken Tikka Masala Dip falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chicken Tikka Masala Dip

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