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Overhead view of cast iron skillet of Chicken Tikka Nachos with Creamy Cooling Yogurt Sauce and Red Chili sauce drizzled over the top. Garnished with freshly chopped coriander.

Chicken Tikka Nachos

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!

Scale

Ingredients

For the Chicken Tikka:

For the Creamy Cooling Yogurt Sauce:

For the Pico de Gallo:

For Assembling the Chicken Tikka Nachos:

Instructions

For the Chicken Tikka:

For the Creamy Cooling Yogurt Sauce:

  1. Combine all the ingredients in a medium sized bowl (or measuring cup) and mix to combine. Transfer to an easy squeeze condiment bottle and store in the refrigerator until needed.

For the Pico de Gallo:

  1. Combine all the ingredients in a medium sized bowl and toss until combined.

For Assembling the Chicken Tikka Nachos:

  1. Preheat oven to 200°C/400°F/Gas Mark 6.
  2. 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.
  3. Bake until the cheese has melted – about 10-12 minutes.
  4. 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!

Notes

  1. 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!
  2. 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!

Nutrition

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.