Butter chicken naanchos
Snack on these nachos with a butter chicken twist. Naan bread chips, a homemade butter chicken and all the toppings, including yoghurt, mango chutney, pickled red onion and fresh coriander.
Ingredients
Method
Ingredients
- 4 boneless skinless chicken thighs, chopped into chunks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 ½ tsp ground paprika
- 2 tsp garam masala
- ½ cup tomato paste
- 1 Tbsp caster sugar
- ¾ cup cream
- 4-5 garlic naan, cut into triangles
- 1 cup grated cheese
- Plain yoghurt
- Mango chutney
- Pickled red onion
- Handful of fresh coriander, roughly chopped
Method
- Preheat your oven to 180°C fan bake. Bring a drizzle of oil to medium-high heat in a large frying pan. Cook the chicken for a few minutes on each side or until browned. Remove from the pan and set aside.
- Using the same pan, sauté the onion, garlic and ginger for 3-4 minutes or until softened. Add paprika and garam masala, cook for a further minute or until fragrant.
- Stir through tomato paste and sugar. Return the chicken to the pan and stir to combine. Pour in cream and simmer for 10-15 minutes or until cooked through.
- Meanwhile, place the naan bread on a lined baking tray, spray with oil and bake for 10 minutes or until golden brown and crispy. Carefully remove from the oven and top with butter chicken and cheese. Bake for a further 5 minutes or until the cheese has melted.
- Garnish with yoghurt, chutney, red onion and coriander. Enjoy!
Tips:
- Spice it up with a sprinkle of chilli flakes over your nachos.