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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

  1. 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.

  2. 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. 

  3. 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. 

  4. Add in a pinch of sugar and yogurt. Stir and adjust for salt. 

Rajma

  1.  Rinse and wash the kidney beans and set aside. 

  2. 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.  

  3. 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

  1. 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. 

  2. Set tray in the oven and allow the cheese to melt. Once melted, remove from tray. 

  3. Garnish nachos with chutney, hot sauce, guacamole, sour cream etc. Your nachos are ready to serve!