This Chicken Tikka Nachos is an Indian spin on the classic Mexican party snack! They’re loaded with delicious shredded Chicken Tikka, cheese, Pico de Gallo, and topped with a Creamy Cooling Yogurt Sauce and a spicy red chili sauce!
6 slices Colby Jack Cheese – broken up into pieces (I use Sara Lee’s custom slices and used 12 x half slices in total)
1 TBLS Coriander – roughly chopped
Optional Toppings: Pico de Gallo, Creamy Cooling Yogurt Sauce (recipes included below), 3-4 TBLS Mykonos Red Chili Sauce (or any of your favorite hot sauces!), sour cream, guacamole, salsa, olives, etc.
For the Chicken Tikka:
Combine all the ingredients except the unsalted butter and olive oil in a large bowl. Mix and make sure the chicken breasts are fully submerged in the marinade. Cover with cling wrap and allow for the chicken to marinate for 1 hour, or overnight in the refrigerator for best results.
When ready to cook, heat the unsalted butter and Olive Oil in a medium sized sauté/fry pan over medium-high heat. Once hot, add the marinated Chicken Tikka breasts and the remaining marinade in the bowl to the pan. Cook for 6-8 minutes on each side, or until the chicken has cooked through and longer pink on the inside. Transfer the Chicken Tikka breasts and shred with two forks. Set aside.
Combine all the ingredients in a medium sized bowl and toss until combined.
For Assembling the Chicken Tikka Nachos:
Preheat oven to 200°C/400°F/Gas Mark 6.
Spread half of the tortilla chips evenly in a large cast iron skillet, round cake pan, 9×13 baking dish, or directly on a baking tray/sheet pan. Top evenly with half of the shredded Chicken Tikka, half of the shredded cheddar cheese, and half of the Colby Jack cheese pieces. Repeat with the remainder tortilla chips, Chicken Tikka, shredded cheddar cheese, and Colby Jack cheese pieces.
Bake until the cheese has melted – about 10-12 minutes.
Remove from the oven and drizzle with the Creamy Cooling Cucumber Sauce and Mykonos Red Chili Sauce (if using) or your favorite hot sauce! Spoon the Pico de Gallo evenly on top and garnish with the chopped coriander. Serve immediately!
Make Ahead: You can make the Creamy Cooling Yogurt Sauce and Pico de Gallo a day in advance. For the Chicken Tikka, I recommend marinating it 2 days in advance, and then cooking/shredding it a day in advance of serving. This way, all there’s left to do on the day of serving is assemble the Chicken Tikka Nachos and bake it!
Storing: You will most likely have leftover Creamy Cooling Yogurt Sauce and Pico de Gallo. Store in the refrigerator and consume within 1-2 days. If you have leftover shredded Chicken Tikka, store in the refrigerator in an airtight container and consume within 3-4 days. You can use it in sandwiches, wraps tacos, salads, etc. Or use it to make this super delicious Chicken Tikka Naanza (coming soon!) – we can’t get enough of around it around here!
Serving Size:1 serving
The nutritional information provided is approximate and can vary based on several factors. It should only be used as a general guideline. For more information, please see our Disclosure.