An Indian twist on a classic gameday snack that's sure to be a crowd-pleaser! The addition of Makhani Masala gives the buffalo chicken dip a slightly deeper flavor that gives it a subtle Indian nod.
Ingredients:
1.5 lbs. chicken breast
Cold water
1 tsp.
1 tsp. kosher salt
1-2 bay leaves (optional)
1 tsp. olive oil
8 oz. cream cheese, cut into small cubes
¾ cup buffalo sauce (we used Primal Foods, but Frank's Red Hot is classic!)
1.5 cups shredded cheese (we used a cheddar/monterey jack combo)
1.5 tbsp. Down the Road Spice Co. Makhani Masala
Preparation:
- Poach the chicken: in a large stock pot, arrange the chicken breasts in a single layer, add salt and bay leaf (if using) and add water to the pot, covering the chicken by about one inch.
- Set the pot on the stove at high heat and bring to a boil. Once boiling, reduce the heat to low - you want to maintain a gentle simmer. Start checking for doneness at 8 minutes, when a meat thermometer registers 165 degrees at the thickest part of the breast. The time to cook will depend on how thick your chicken is, so add more time as needed. Ours took 12 minutes to cook.
- While the chicken is cooking, prepare the sauce. Set a saucepan on medium heat and add olive oil. Once hot, add the cream cheese and buffalo sauce.
- Cook on medium until cream cheese melts completely. Add shredded cheese and Makhani Masala, stir well to combine and continue stirring until the cheese has fully melted.
- Once the chicken is done, remove it from the water onto a cutting board and shred with two forks.
- Add shredded chicken to the cream cheese mixture and stir well to combine.
- Serve with tortilla chips, pieces of naan, celery or eat it straight! Enjoy!