Name: Indian Butter Chicken Dip
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon butter; 1/2 onion, diced; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger; 1 tablespoon garam masala; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon tomato paste; 1/2 cup tomato sauce; 1/2 cup heavy cream; 1/2 cup shredded chicken (cooked); 4 ounces cream cheese, softened; 1 cup shredded mozzarella cheese; Fresh cilantro, for garnish; Naan or pita chips, for serving

Why You’ll Love Indian Butter Chicken Dip Recipe

You get all the rich, aromatic flavors of butter chicken in a quick dip that takes under 30 minutes.
It’s versatile: serve it with naan, chips, or veggies, or even enjoy it as a lighter main over rice or with bread.
Because it uses pre-cooked chicken, it’s a great make‑ahead or last-minute option when you want something tasty without fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cooked diced chicken
olive oil
sweet onion
garlic
fresh ginger (or finely diced ginger)
garam masala
tomato purée
heavy cream
Greek yogurt
butter
ground cumin
cayenne pepper (or less, to taste)
ground cinnamon
salt
ground black pepper
fresh cilantro (minced)

Directions

Heat the olive oil in a medium skillet over medium heat.
Dice the onion and add to the oil; cook until soft and translucent (about 5 minutes).
Dice the garlic (and ginger, if using fresh) and stir into the onion along with the garam masala. Cook for 1 minute, stirring to combine.
Add the tomato purée, heavy cream, Greek yogurt, butter, ground cumin, cayenne pepper, cinnamon, salt, and pepper to the skillet. Stir well to combine into a smooth sauce.
Stir in the cooked diced chicken, then cook on low heat for about 10 minutes, stirring occasionally to meld flavors.
Remove from heat, stir in or top with minced fresh cilantro, and serve warm — ideally with naan, naan crisps, chips, or veggies for dipping.

Servings and timing

Serves: about 6 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use shredded rotisserie chicken instead of diced cooked chicken for even faster prep.
For a vegetarian version: substitute the chicken with sautéed chopped mushrooms (like portobello) or a plant-based meat substitute.
Adjust the spice level: reduce or skip the cayenne for a milder dip, or add more for extra heat.
Swap Greek yogurt for sour cream for a slightly tangier taste.

Storage/Reheating

Allow the dip to cool, then store in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm gently on the stove over low heat or in short intervals in the microwave, stirring occasionally until heated through.

FAQs

How long can I store the dip in the fridge?

You can store the cooled dip in an airtight container in the refrigerator for 3 to 4 days.

Can I freeze this dip?

Freezing is not ideal because the dairy (cream, yogurt, butter) may separate upon thawing, affecting texture. It’s best enjoyed fresh or refrigerated short‑term.

Can I make the dip ahead of time for a party?

Yes — you can prepare it ahead and refrigerate it. Reheat gently before serving.

What can I serve with this dip?

Naan, naan crisps, pita chips, regular chips, vegetable sticks (carrot, cucumber, celery), or even toasted bread slices work well.

Can I use raw chicken instead of cooked chicken?

The recipe calls for cooked diced chicken to save time and simplify preparation. Using raw chicken would require additional cooking steps — it’s better to cook and dice/shred it in advance.

Is it possible to make this dip without dairy?

You could try substituting heavy cream and Greek yogurt with a non‑dairy cream and yogurt alternative — though taste and texture may differ.

How can I adjust the spice level?

Reduce or omit the cayenne pepper for milder flavor; keep or increase for more heat. You can also alter the amounts of garam masala or cumin to suit your preference.

Can I use tomato paste instead of tomato purée?

Yes — if using tomato paste, consider diluting it slightly with water (or a bit of broth) to approximate the texture and volume of purée.

Can I serve this as a main dish instead of a dip?

Yes — serve it over rice or with naan as a main dish for a lighter version of butter chicken.

What’s a good substitute if I don’t have garam masala?

You can approximate by combining ground cumin, ground coriander, a pinch of cinnamon, and a bit of paprika — though the flavor will be slightly different.

Conclusion

This Indian Butter Chicken Dip is everything you love about butter chicken in a cozy, scoopable form. It’s quick to make, packed with bold flavors, and ideal for both entertaining and weeknight cravings. Whether you’re sharing it with guests or savoring it solo, this dip delivers rich taste with minimal effort.