First, prepare the naan bread dough. Mix the cornstarch, oat flour, white rice flour, baking powder, and salt in a medium bowl. Make a well in the center and add the olive oil and milk. Stir until it comes together.
Use your hands to knead the dough about 10 times in the bowl, until it forms a smooth ball. Set aside to rest while you make the dip.
Preheat the olive oil in a medium pan over medium heat.
Add the onion and garlic and cook until they just begin to soften, about 2 minutes.
Add the cumin, paprika, garam masala, and salt. Stir until well combined.
Sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes.
Turn the heat down to low and add the crushed tomatoes, Greek yogurt, chopped cilantro, and shredded chicken.
Stir until everything is well combined. Transfer to a serving dish.
Divide the naan dough into 4 sections and roll each with a rolling pin out to about 1/8-inch thick. You can lightly flour the counter if the dough begins to stick.
Lightly spray a large pan with cooking spray and heat over medium heat.
Place one or two naan breads (depending on the size of your pan) in the pan and cook for about 1 to 2 minutes per side. You can lightly press it down with a spatula so it cooks evenly.
Repeat with remaining pieces and serve with the butter chicken dip.
DEVOUR!
