We have a bazillion parties like, every weekend here in Connecticut. So whenever we ask what to bring we always panic when we’re told an appetizer. We knocked it out of the park with this one.  (Thank you to the blog

Let us introduce you to: INDIAN BUTTER CHICKEN DIP



1 1/2 cups cooked, diced chicken
1 tablespoon olive oil
1/2 sweet onion
2 cloves garlic
1 teaspoon finely diced ginger
1 1/2 teaspoons garam marasla
1 1/2 cups tomato puree
1/2 cup heavy cream
1/4 cup Greek yogurt
2 tablespoons butter
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper, more or less to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup cilantro, minced



Heat olive oil in a medium skillet over medium heat.
Dice the onion and add to the oil, cooking until soft and translucent, about 5 minutes.
Dice the garlic and stir into the onion along with the ginger and garam marsala. Stir and cook for 1 minute.
Add the tomato, cream, yogurt, butter cumin, cayenne, cinnamon, salt, and pepper to the skillet and stir well to combine.
Stir the chicken into the tomato mixture and cook for 10 minutes over low heat.
Top with fresh cilantro and serve with tortilla chips.