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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!
SPINACH-FETA-MUFFINS
“Oh so yummy savoury muffins! Great when invited to a barbecue and looking for something special to bring along.” Makes 12
Ingredients:
200g frozen spinach, thawed
180g feta cheese (fat-reduced is fine)
250g flour
3 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
80ml olive oil
300ml milk
- Line your muffin pan with paper cups and cut the feta cheese into small chunks.
- Preheat the oven to 180°C. (FF?)
- In a bowl mix flour, baking powder and salt.
In another bowl combine spinach, eggs, olive oil and milk.
Add in the flour mixture and be sure not to overmix. Fold in the feta cheese cubes. - Pour dough into the muffin pan and bake for about 20 minutes.
NOTES FROM OTHERS:
– These are wonderful.. I made as directed except for adding a few sun dried tomatoes to the mix, I also used a basil feta and a little garlic and boy were they packed with flavour..
– These are delicious. I made them ahead for a dinner party by put them into small muffin tins and freezing before baking. after they were frozen I popped them out and put them into freezer bags. When I was ready to use them I took out the amount i needed put them into the greased muffin tins, let them thaw and then bake as directed. thanks
– I think in the future I’d add the garlic. I used the paper cups, and sprayed them with no-stick spray to try and keep them from sticking. They still seemed to stick. I’ll make these again, because the flavor is so great and they are so versatile….can use for breakfast, lunch or dinner! I used fresh spinach, so added the time to cook, drain and chop it. My muffins were large, so I ended up adding another 10 to 15 minutes of cooking time. Thanks for sharing!