Butter Chicken Nachos Recipe

Introduction

Butter Chicken Nachos combine the rich, creamy flavors of classic butter chicken with the fun, shareable nature of nachos. This dish offers a unique and delicious twist perfect for game day, parties, or a cozy night in with bold, Indian-inspired spices.

Ingredients

• 2 tablespoons unsalted butter
• 1/4 teaspoon cumin seeds
• 1/2 medium onion, thinly sliced
• 3/4 teaspoon salt, divided
• 2 cloves garlic, grated
• 2 teaspoons grated ginger (or 2 tablespoons ginger garlic paste)
• 1 tablespoon kasoori methi (optional)
• 2 teaspoons coriander powder
• 1/2 teaspoon cayenne pepper powder (use more for spicy)
• 1 teaspoon Kashmiri chili powder (optional)
• 1/2 teaspoon garam masala powder
• 1 can (8 ounces) tomato sauce or passata
• 1 pound boneless, skinless chicken breast, thighs, or tenders (450 g)
• 1/4 cup heavy cream
• 1 tablespoon honey
• 8 ounces tortilla chips
• 2 cups shredded Monterey Jack or mozzarella cheese (approximate)
• Sliced jalapeño peppers, as needed
• Thinly sliced onion, as needed
• Chopped avocado (optional)
• Sour cream (optional)

Instructions

1. Step 1: Make the butter chicken sauce. Melt the butter in a medium pan over medium heat. Add the cumin seeds and toast for a few seconds. Stir in the sliced onion and a pinch of salt, cooking for 4–5 minutes until golden.
2. Step 2: Add the grated garlic and ginger, cooking while stirring constantly for about 2 minutes. Mix in the kasoori methi, coriander powder, cayenne pepper, Kashmiri chili powder, garam masala, and about 2 tablespoons of water. Cook for 3–4 minutes until the water evaporates and the spices become fragrant and glossy.
3. Step 3: Stir in the tomato sauce, 3/4 cup water, and the remaining salt. Add the chicken and mix well. Cover and cook over low-medium heat for 15–20 minutes, until the chicken is fully cooked and tender.
4. Step 4: Remove the cooked chicken to a plate and let it cool slightly. Shred the chicken into small pieces using two forks.
5. Step 5: Return the shredded chicken to the pan. Add the heavy cream and honey, stirring to combine. Cook over medium-high heat, stirring occasionally, until the sauce thickens. Remove from heat and let cool. You may refrigerate the butter chicken at this stage for 2–3 days.
6. Step 6: Assemble the nachos. Preheat the oven to 400°F (205°C). Spread the tortilla chips evenly on a half-size sheet pan. If using refrigerated butter chicken, stir in a splash of water to loosen the sauce before layering.
7. Step 7: Layer the chips with butter chicken, cheese, sliced onion, and jalapeños in that order. Bake for 9–14 minutes until the cheese melts and bubbles.
8. Step 8: Remove from the oven and garnish with cilantro and any optional toppings like chopped avocado or sour cream. Serve hot and enjoy!

Tips & Variations

• For extra heat, increase the cayenne pepper or add fresh chili slices to the butter chicken.
• Kasoori methi adds authentic flavor but can be omitted if unavailable.
• You can substitute chicken with paneer or cooked vegetables for a vegetarian version.
• Use a mix of cheeses for a richer taste, such as mozzarella and cheddar.
• Fresh cilantro adds a bright finish—add it just before serving to preserve its flavor.

Storage

Store any leftover butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water or cream to loosen the sauce. Assemble and bake the nachos just before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the butter chicken ahead of time?

Yes, you can prepare the butter chicken up to 2-3 days in advance. Keep it refrigerated and stir well with a little water before layering on the nachos.

What type of cheese works best for these nachos?

Monterey Jack and mozzarella melt well and complement the spices nicely. You can also mix in cheddar for a sharper flavor.

Butter Chicken Nachos Recipe

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★★★★★

4.4 from 56 reviews

• Author: Julian
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x

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Description

Butter Chicken Nachos combine the rich, creamy flavors of traditional butter chicken with the crunchy, cheesy delight of tortilla chips. This fusion dish features tender shredded chicken simmered in a spiced tomato and cream sauce, layered generously over chips with melted cheese and fresh toppings, perfect for a flavorful appetizer or casual meal.

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Ingredients

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Butter Chicken Base

• 2 tablespoons unsalted butter
• 1/4 teaspoon cumin seeds
• 1/2 medium onion, thinly sliced
• 3/4 teaspoon salt, divided
• 2 cloves garlic, grated
• 2 teaspoons grated ginger (or 2 tablespoons ginger garlic paste)
• 1 tablespoon kasoori methi (optional)
• 2 teaspoons coriander powder
• 1/2 teaspoon cayenne pepper powder (adjust for spice preference)
• 1 teaspoon Kashmiri chili powder (optional)
• 1/2 teaspoon garam masala powder
• 1 can (8 ounces) tomato sauce or passata
• 1 pound boneless, skinless chicken breast, thighs, or tenders (450 grams)
• 1/4 cup heavy cream
• 1 tablespoon honey

Nachos Assembly

• 8 ounces tortilla chips
• 2 cups shredded Monterey Jack or mozzarella cheese (approximately)
• Sliced jalapeno peppers, as needed
• Thinly sliced onion, as needed
• Chopped avocado (optional)
• Sour cream (optional)
• Fresh cilantro for garnish

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Instructions

1. Make Butter Chicken – Saute Onion: Place a medium pan over medium heat and melt the butter. Add the cumin seeds and toast them for a few seconds until fragrant. Stir in the thinly sliced onion and a pinch of salt, then cook for 4–5 minutes until the onions are golden and softened.
2. Cook Ginger, Garlic & Spices: Add the grated garlic and ginger to the pan and cook while stirring constantly for about 2 minutes. Stir in the kasoori methi, coriander powder, cayenne pepper, Kashmiri chili powder, and garam masala along with about 2 tablespoons of water. Cook for an additional 3–4 minutes until the water has evaporated and the spices become fragrant and glossy.
3. Cook Chicken: Pour in the tomato sauce and 3/4 cup water, add the remaining salt, and stir well. Mix in the boneless chicken pieces ensuring they are coated with the sauce. Cover the pan and cook over low to medium heat for 15–20 minutes until the chicken is fully cooked and tender.
4. Shred Chicken: Turn off the heat. Extract the cooked chicken pieces from the pan onto a plate and allow to cool for a few minutes. Using two forks, shred the chicken into small pieces.
5. Finish the Butter Chicken Sauce: Return the shredded chicken to the pan along with the heavy cream and honey. Turn the heat back on to medium-high and stir well. Cook for a few minutes, stirring occasionally, until the sauce thickens to a creamy, saucy consistency. Remove from heat and let it cool. Optionally refrigerate for 2-3 days.
6. Prepare for Nachos Assembly: Preheat the oven to 400°F (205°C). Spread the tortilla chips evenly over a half-size sheet pan, overlapping just slightly to maintain an even layer. If using refrigerated butter chicken, stir in a splash of water to loosen the sauce before assembling to ensure even coverage.
7. Assemble and Bake Nachos: Layer the tortilla chips by spooning the butter chicken evenly over the chips. Sprinkle with shredded cheese, followed by sliced onions and jalapeno peppers as desired. Bake in the preheated oven for 9–14 minutes, or until the cheese is fully melted and bubbling.
8. Serve: Remove the nachos from the oven and immediately top with fresh cilantro, chopped avocado, sour cream, or any other preferred toppings. Serve hot for best texture and flavor enjoyment.

Notes

• You can use chicken breast, thighs, or tenders depending on your preference; boneless and skinless is best for shredding.
• Adjust cayenne pepper powder and jalapeno slices to control the heat level of the nachos.
• Kasoori methi adds a unique flavor but is optional if unavailable.
• Use Monterey Jack for a milder cheese or mozzarella for a more traditional melting cheese texture.
• The butter chicken sauce can be made in advance and refrigerated; just loosen with water before assembling nachos.
• For a dairy-free variation, substitute heavy cream and cheese accordingly.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Indian Fusion

Keywords: Butter Chicken Nachos, Indian fusion nachos, butter chicken recipe, spicy chicken nachos, cheesy nachos recipe