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Recipe

Recipe

Butter Chicken Nachos

Butter Chicken Nachos

Butter Chicken Nachos

COOK TIME

COOK TIME

: 15-20 Mins

: 15-20 Mins

SERVES

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

1 medium red onion, finely chopped

300g chopped tomatoes

300g chopped tomatoes

600g boneless chicken, diced

600g boneless chicken, diced

200g tortilla chips

200g tortilla chips

1 tbsp chopped coriander

1 tbsp chopped coriander

100ml water

100ml water

2 tbsp yoghurt or sour cream

2 tbsp yoghurt or sour cream

100g grated cheese (cheddar or mozzarella)

100g grated cheese (cheddar or mozzarella)

Salt to taste

Salt to taste

250ml single cream

250ml single cream

METHOD:

Step 1

Heat 4 tbsp oil or butter in a pan over medium heat. Sauté 2–3 chopped garlic cloves until fragrant, then add chopped onion and cook until golden. Stir in 300g canned tomatoes and simmer for 5 minutes. Mix 50g Butter Chicken spice mix with 100ml water to form a paste, then add it to the pan and cook for 2 minutes. Add diced chicken and cook for 10 minutes. Stir in 250ml cream and 2 tbsp butter, then let it simmer for 2–3 minutes. Season with salt and set aside.

Step 2

Preheat the oven to 180°C. Spread tortilla chips evenly on a baking tray, then top with shredded butter chicken. Sprinkle grated cheese over the top and bake for 5–7 minutes or until the cheese melts.

Step 3

Remove from the oven and top with finely diced onions, coriander, and a drizzle of yoghurt or sour cream. Serve immediately.

Butter Chicken Nachos

COOK TIME

: 15-20 Mins

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

300g chopped tomatoes

600g boneless chicken, diced

200g tortilla chips

1 tbsp chopped coriander

100ml water

2 tbsp yoghurt or sour cream

100g grated cheese (cheddar or mozzarella)

Salt to taste

250ml single cream

METHOD:

Step 1

Heat 4 tbsp oil or butter in a pan over medium heat. Sauté 2–3 chopped garlic cloves until fragrant, then add chopped onion and cook until golden. Stir in 300g canned tomatoes and simmer for 5 minutes. Mix 50g Butter Chicken spice mix with 100ml water to form a paste, then add it to the pan and cook for 2 minutes. Add diced chicken and cook for 10 minutes. Stir in 250ml cream and 2 tbsp butter, then let it simmer for 2–3 minutes. Season with salt and set aside.

Step 2

Preheat the oven to 180°C. Spread tortilla chips evenly on a baking tray, then top with shredded butter chicken. Sprinkle grated cheese over the top and bake for 5–7 minutes or until the cheese melts.

Step 3

Remove from the oven and top with finely diced onions, coriander, and a drizzle of yoghurt or sour cream. Serve immediately.

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Butter Chicken Spice Blend

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