Butter Chicken Dip (Best Naan Bread Dip)

serves 4

INGREDIENTS
For The Butter Chicken Dip:
1/2 Tab Olive oil
1/4 cup onion, chopped
1/2 Tab fresh garlic minced.
1/2 tsp cumin
1/2 tsp Paprika
1 tsp Garam Masala
1/2 tsp Salt
3/4 cup Crushed tomatoes
1/2 cup Plain low fat Greek yogurt
1/2 cup Cilantro, diced
1 Cup Shredded Chicken (85g)

For The Naan: *
1/2 Cup + 2 Tbsp Cornstarch (88g) **
1/4 Cup Oat flour (GF if needed) (30g)
3 Tab White rice flour (28g)
1 tsp BP
1/2 tsp salt
1/4 tsp GF Xanthan gum
2 Tbsp Garlic infused olive oil
7 Tbsp Unsweetened almond milk

  • 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.

  • Preheat the olive oil in a medium pan over medium heat.
  • Add in the onion and garlic and cook until they just begin to soften, about 2 minutes.
  • Add in the cumin, paprika, garam masala, and salt. Stir until well combined.
  • Sauté the onion & spice mixture til onions are soft & spices are fragrant: about 3 minutes.
  • Turn heat to low, add in crushed tomato, Greek yogurt, diced cilantro and the shredded chicken.
  • Stir until everything is well combined then transfer to a serving dish.
  • Divide the naan dough into 4 sections and roll each with a rolling pin until about 1/8 inch thick.
  • Lightly spray a large pan with cooking spray and heat over medium heat.
  • 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.
  • Flip and cook for an additional 1 to 2 minutes.
  • Repeat with remaining sections and then serve with the butter chicken dip. DEVOUR!
TIPS & NOTES:
*This is a quick Naan, so it won’t be as fluffy and bubbly as the traditional kind!
**Please weigh all your flours to ensure accurate results

EASTER EGG MW FLOURLESS BROWNIE

A fun, tasty and super quick brownie recipe to make at home with the family this Easter.

Ingredients

  • 150g unsalted butter, melted
  • 150g dark chocolate 70% – finely chopped
  • 2 eggs, room temperature
  • 1 cup caster sugar
  • 1 tsp vanilla extract
  • 1 cup almond meal
  • 1/3 cup GF flour
  • ¼ cup cocoa
  • ½ teaspoon BP
  • Pinch of salt
  • 130g caramel filled Easter eggs, halved
    2 x 21cm silicone loaf pans
    plate lined with baking paper1. Place butter in a Loaf Pan, mw 30 secs-1 minute until melted.

    2.Transfer butter to a bowl and add the chopped chocolate. Stand 5 mins or until choc has melted into the butter.

    3.Add eggs, sugar & vanilla: mix to combine. Sift over this, the drys: almond meal, GF flour, cocoa, BP and salt.

    4.Add most of the Easter eggs, reserving ½ cup for brownie decoration: mix well to combine.
    Transfer half the mixture to the silicon loaf pan and smooth over with a spoon.

    5. Then scatter batter with half the remaining Easter eggs, pushing into the batter.

    6.MW at 70% power for 4.5 -5 mins until just cooked through and bubbling.

    7.Chill for 5 mins then carefully ease cake  out of pan onto a plate lined with baking paper. Chill.

    8. Repeat with remaining mixture, Easter eggs and loaf pan.

    9.Chill both brownies for a further 10 mins then cut with a hot knife and serve.

    NOTE: You can substitute the almond meal & GF flours for 1 cup (150g) plain flour.