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Mix the cornstarch, oat flour, rice flour, baking powder and salt in a medium bowl.
Make a well in the centre and add in the oil and milk. Stir until it comes together. -
Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
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Preheat the olive oil in a medium pan over medium heat.
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Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
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Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
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Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
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Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
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Stir until everything is well combined then transfer to a serving dish.
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Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
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Lightly spray a large pan with cooking spray and heat over medium heat.
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Place one or two naans in pan and cook until it darkens in spot on the underside, about 1 to 2 minutes. You can lightly press it down with a spatula so it cooks evenly.
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Flip and cook for an additional 1 to 2 minutes.
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Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
MOCK TUNA SALAD (CHICKPEA SALAD)
This is a wonderful sandwich filling. Serves 3-4
(475ml) can chickpeas, mashed (ie garbanzo beans)
2 Tablespoons mayonnaise
2 teaspoons spicy brown mustard
1 Tablespoon sweet pickle relish
2 spring onions, finely chopped
salt and pepper
1 Tablespoon finely minced yellow onion (optional)
In a medium bowl combine mashed chickpeas, mayonnaise, mustard, relish, spring onions, salt, pepper and yellow onion (if desired). Mix well and serve.