Ingredients
Scale
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
Instructions
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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.
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Pre heat oven to 350°F and cover baking pan with foil. Bake for 15-20 mins until chicken is fully cooked.
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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.
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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