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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
