If you like buffalo chicken dip, you’ll love this super creamy version of chicken tikka masala. Thanks to the cream cheese, its tangier than traditional tikka masala. Don’t use Greek yogurt—it’s too chalky and astringent for this. Pulsing the chicken and yogurt helps tenderize everything and makes it scoopable. For a more flavorful twist, try chicken thighs instead of breasts. Serve this at your next party and blow everyone away.
Active time: 30 min.
Total time: 1 hour
Yield: Serves 16 (serving size: 1/2 cup)
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
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