Butter Chicken Dip with Naan Dippers

A rich, creamy butter chicken dip made with PATAK’S sauce and 35% cream, served hot with warm naan dippers. Perfect as a sharable appetizer with bold Indian-inspired flavors.

Ingredients:

5 oz PATAK’S Butter Chicken Sauce (Item #445126)

3 oz 35% Cream (Item #209614)

2 oz Diced Chicken, ½-inch (Item #165056)

1 oz Chickpeas (Item #481778)
½ tsp Tandoori Seasoning (Item #472740)

6 pcs Naan Dippers (Item #125899)

Sour Cream & Buttermilk
Drizzle – garnish

Directions:

Warm diced chicken in a pan over medium heat for 2 minutes; season with tandoori spice. Add butter chicken sauce and 35% cream; stir and bring to a gentle simmer (3–4 min).

Add chickpeas, mix well, and heat through. Warm naan dippers in oven at 375°F for 4 minutes until lightly crisped. Plate dip in cast-iron skillet, drizzle with sour cream and buttermilk.

Serve immediately with warm naan dippers on a wooden board.

Chef's Notes:

Yield: 10 oz dip (1 appetizer portion). Prep time: 5–7 minutes. Keep chicken pre-portioned for line speed. Garnish with cilantro or
tandoori spice for color.