50 Minutes

If you’re anything like me and love a one pot or one pan meal, not only will you love this creamy tandoori chicken buffalo dip, but you’ll also love the no mess clean up and prepping! 

I recently upgraded my bakeware to Rubbermaid’s DuraLite bakeware dish. They’re a high-end, lightweight bakeware line that does it all, and when I say it does it all I mean it! I prepped my marinate in the bakeware dish, refrigerated the marinated chicken overnight in it (the bakeware comes with a lid) and not to mention I baked my whole tandoori chicken in the oven and EVEN broiled it!! Oh and to make things even better, with all the leftovers I had, I popped on the lid and placed it back in the fridge!! Ya’ll dont even know how mixing bowls and dishes I’m saving myself from all this DuraLite bakeware! 

The bakeware is made of a unique tempered glass, which is why its freezer and broiler proof! Even though it’s glass, It’s extra lightweight and break & chip resistant

DID YOU MAKE THIS DISH?

If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Tandoori Chicken Buffalo dip with Rubbermaid Duralite Bakeware

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• Author: Sweta Patel
• Total Time: 50

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Ingredients

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Tandoori Marinate

• 3 or 1lb chicken breast
• 2 tbsp oil
• 2 tbsp yogurt
• ½ tbsp ginger minced
• 1 tbsp garlic minced
• 3 tbsp tandoori masala
• 1 small red onion sliced

Buffalo Dip

• 1 8oz cream cheese
• ¼ cup sour cream
• ½ cup pepper jack cheese
• ½ cup spicy buffalo cheese *see notes
• ¼ cup scallions thinly sliced
• 2 cup fried onions *see notes
• cilantro for garnish

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Instructions

1. Mix the oil + yogurt along with the spices and ginger + garlic in a baking dish, you’ll have a smooth paste. Next add in the chicken breast and sliced onions, mix everthing together until its coated evenly. Marinate for 30mins – overnight.
2. Pre heat oven to 350°F and cover baking pan with foil. Bake for 15-20 mins until chicken is fully cooked.
3. Once the chicken is cooked, shred the chicken in the baking pan, add the cream cheese and sour cream. Mix everything together until you have a creamy dip. Even out the dip in the baking pan and sprinkle on both of the cheese’s.
4. Place this back in the oven under broil (450°F) for 3-5 mins, until cheese is nice and melted and bubbly. Sprinkle on the scallions, fried onions and cilantro! Serve this with warm naan, or naan crackers! Enjoy!

Notes

• I used Cabot’s spicy buffalo cheese, click here for reference.
• For the fried onions I used this brand right here, it can be found at any grocery store.
• You can make this dip the night before or even the day of, just leave the cheese and other toppings for after you have warmed it up.
• If you have leftover dip, you can use it to make tacos, which is what we did and they came out amazing! Simply add this dip to hard or soft shell tacos, lettuce, tomato, onions and some hot sauce of choice!

• Prep Time: 15
• Cook Time: 35
• Category: Appetizer, dips
• Cuisine: American, Indian

Keywords: buffalo dip, dip, tandoori buffalo dip, tandoori dip