Butter Chicken Dip (Best Naan Bread Dip)

January 21, 2024 / Lyn Jones / 0 Comments

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

Fish Saag with all the Extra Greens

November 26, 2020 / Lyn Jones / 0 Comments

The sauce is super easy to make and full of all the good stuff – the flavour is a fresh and relatively mild curry that’s perfect with delicate fish.

Ingredients
1 bunch broccolini
1 cup peas
1/2 cup spring onions
1 cup loosely packed coriander and stalks
4 cups baby spinach
1 Tbs freshly grated ginger
2 cloves garlic
1 green chilli, with seeds
1 Tbs cumin seeds – toasted 
1 tsp turmeric
2 tsp garam masala
1 tsp salt
2 tsps olive oil
400ml coconut milk
1 cup bone broth or water
300g firm white fish (in 2 fillets) such as snapper
2 radish, sliced finely
spring onion, 1/2 lemon and coriander to serve

Put all ingredients EXCLUDING the final 5 (oil, coconut milk, bone broth, fish, radish and things to serve) in a food processor and blend. Prepare serving ingredients.
Add 1/4 cup of the water or bone broth at a time to loosen it.
Put a medium saucepan on medium heat and add 2 tsps olive oil. Once hot add the green mixture from your food processor. Simmer for 5 minutes.
Add the coconut milk and simmer for another 5 minutes. Check seasoning and add more salt if needed.
PLace the fish in the centre of the saag mixture; it will be partially submerged.
Place a tight fitting lid on the pan and cook for 6-8 minutes depending on thickness of fillets.
To serve, spoon saag curry into the bottom of plates and rest the fish on top. Lay the radish slices on top and around the fish. Sprinkle with lemon zest, spring onion and coriander and dress with a squeeze of lemon.

Makes a perfect light lunch or dinner by itself or you could add a second very different saag curry or some naan bread to scoop up the sauce.

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