Alright we’re about half-way through Ramadan. You haven’t had a proper night’s sleep in over two weeks, you’re devastated at the fact that you’ve gained 10 pounds, you’ve probably snapped at a family member or was at the receiving-end of someone’s hangry tyrannical rampade, and you’ll explode if your non-muslim co-worker asks you again, “Not even water?”

You’re just plain exhausted. And the energy you had at the beginning of the month to make a ten item iftar meal including pakoras, dahi vadas, samosas, fruit chaat, rooh-afza plus actual dinner just simply isn’t there. You want something quick, simple, and easy.

Good news! I’ve got just the treat for you.

These loaded Indian-style nachos are fast, simple, and a real crowd-pleaser. They consist of spicy shredded chicken cooked in tikka masala spices, spicy rajma or red kidney beans, and a creamy and vibrant avocado chutney.

Let’s start off with the chicken. If you do have some left over chicken tikka or tandoori chicken in your fridge, you can of course save yourself time and add that to the nachos. If you don’t, fear not. My shredded chicken is a fairly painless process, and I find it’s less likely to dry out then thicker pieces cut up chicken breast.

To make shredded chicken, I boil boneless chicken thighs/breasts in a pot of boiling water along with some ginger-garlic paste and (halal) chicken bouillon cube. You can of course add whatever you want to the water, the point is to make a flavorful stock for the chicken!

Let the chicken slow-cook for about an hour or so until it’s shreddable with a fork. (If you’re really pressed for time, you could probably get away with doing it in 35-40 minutes by constantly breaking it up with your tongs or a fork!)

Once the chicken has finished slow-cooking and all the water has evaporated, I take the chicken out of the pot and in the same pot, I add in some oil, tomato paste, chicken tikka masala spices and throw my chicken back in and allow it to absorb all those wonderful flavors.

Instead of adding plain old beans straight out of the can, I wake them up a little by making rajma – a spicy red kidney bean curry. I start off by sautéing some onions and serrano in some oil and then add in a chopped tomato. I then add in my beans and allow them to simmer in the delicious sauce until it becomes nice and thick. I season with a generous amount of cumin powder and cilantro and my bland beans are now transformed into mouth-watering goodness.

I also made an avocado chutney but you can totally substitute with guacamole if you’d like! I blend up some toasted cashews, cilantro, avocado, green chilie, onion, salt, and lime juice into my mini food processor. It’s tart and creamy and absolutely delicious.

Assembly is super easy and takes no time at all. First make a layer of tortilla chips (if you want to be super Indian, you can also use leftover parathas and naan), then add chicken and beans, then some cilantro, then heaping handfuls of cheese, then another layer and so forth until you’re satisfied with the amount you’ve made.

Pop it in the broiler and take them out once the cheese has melted, and there you go! Now top with all your favorite condiments – chutneys, guac, salsa, sour cream – whatever your fasting stomach desires.

This is a fun appetizer to have on your iftar table and kids and grown ups alike will absolutely devour them!

Loaded Chicken Tikka Nachos

Indo-Mexican loaded nachos with shredded chicken tikka, rajma (spicy red kidney beans), and an avocado chutney

Ingredients

tortilla chips (about 1/2 a bag)
2 1/2 cups shredded cheddar cheese

Shredded Chicken Tikka

3/4 lb boneless chicken thighs and/or breasts
1 tsp ginger-garlic paste
1/2 chicken stock cube may substitute with 2-3 cups of chicken or vegetable stock
2 tsp oil
2 tsp yogurt or sour cream
salt to taste

spices for shredded chicken tikka *** may substitute with store-bought masala mix

1/4 tsp amchur powder
1/4 tsp turmeric
1 tsp paprika
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp fennel powder
1/4 tsp dried kasuri methi leaves
1/2 tsp onion powder
1 pinch of sugar

Rajma (Red Kidney beans)

2 tsp oil
1 15.5 oz red kidney beans
1/2 small onion (3-4 tbsp)
1/2 tsp ginger-garlic paste
1 serrano or jalapeno chilie
1 tomato
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt (or to taste)
1 tbsp cilantro

Avocado Chutney *** may also substitute with guacamole

1 avocado
2 tbsp cashews
1 handful cilantro
1 serrano chilie
3 tbsp water
1/2 small onion
salt to taste

Optional Garnish

sour cream
chopped red onion
guacamole
hot sauce
salsa

Instructions

Shredded Chicken Tikka

Add your chicken pieces to a pot of boiling water/stock. Add in your ginger-garlic paste and boillion cube. Bring to a boil and remove fat that arises at the top.
Lower heat to medium and stir. Allow chicken to tenderize until it easily shreds. This should take 45 minutes - 1 hour. In the meantime, you can make your rajma and chutney.
Use a fork or tongs to help break up the chicken. Once chicken is shredded and water has evaporated, remove chicken from pot/pan. In same pot, add in your oil and tomato paste. Allow tomato paste to break down. then add in your chicken back to the pot and the chicken tikka spices. Combine well.
Add in a pinch of sugar and yogurt. Stir and adjust for salt.

Rajma

Rinse and wash the kidney beans and set aside.
Chop up half a small onion and a serrano or jalapeno. Add to a hot pan along with ginger-garlic paste and sautee in oil.
Add in cumin and coriander powder, salt, and chopped tomato. Stir. Then add in our beans. Cook for a few minutes until tomatoes break down and thicken up. Garnish with cilantro.

Nacho Assembly

Set your broiler to 500 F. On a large baking sheet-pan, add one layer of chips, then chicken and beans, then cheese. Repeat until you are satisfied with amount of nachos.
Set tray in the oven and allow the cheese to melt. Once melted, remove from tray.
Garnish nachos with chutney, hot sauce, guacamole, sour cream etc. Your nachos are ready to serve!