If Nachos Met Curry Night: The Story Begins
You know those nights when you want something utterly comforting but can’t decide between spicy, cheesy, and downright hearty? Yeah. That’s me, like, every Friday. Anyway, the first time I made these Butter Chicken Nachos, I was supposed to be making actual butter chicken, but a bag of tortilla chips basically leapt out at me and said, “Make me into something epic!” So, here we are, and let me tell you, these nachos are less of a recipe and more of a spicy, cheesy love letter. My cousin still calls them ‘the greatest food accident ever.’ Which, fair.
Why I Keep Coming Back to This (And My Crowd Does Too)
I make this whenever the family can’t agree on dinner, especially those movie marathon nights. Mum says she’s not a nacho person—until I bring these out, then, poof! Suddenly she’s got the biggest helping. (My dad, on the other hand, acts outraged I’d mess with classic nachos, but guess whose plate is empty first?) And honestly, the saucy, tangy, buttery mess makes leftover chicken sing. Oh! One time I tried making it in a rush with store-bought sauce and almost wept at how non-awful it was. So, basically: family goes nuts, friends love it, and cleanup isn’t nearly as bad as you’d think.
The Not-So-Fancy Ingredients List (You Can Swap Stuff, Promise)
- 2 cups cooked chicken, shredded (sometimes I use leftover rotisserie chicken – Shh, don’t tell my grandmother who insists on starting from raw chicken thighs… but both work, honestly)
- 1 tablespoon butter (okay, you could use ghee for a more ‘authentic’ kick, but I just grab whatever’s in the fridge, no judgement)
- 1 medium onion, chopped (any type; I’ve even used shallots once because that’s all I had)
- 2 garlic cloves, minced (granulated garlic in a pinch—nobody ever notices)
- 1 tablespoon grated ginger (I’ve used ground ginger too — desperate times, you know?)
- 2 teaspoons garam masala (don’t stress if you’re short; curry powder isn’t exactly the same but it’ll do-ish)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder (or more, if you’re wild)
- 1/2 teaspoon smoked paprika (optional, but I love that smoky hint)
- 1 can (400g) tomato puree/passata (once I used chopped tomatoes, it was fine, just chunkier)
- 3/4 cup heavy cream (in an emergency, I mixed milk and a dollop of yogurt—didn’t hurt anything)
- Salt and pepper (to taste, obviously; I go heavy on pepper)
- Tortilla chips – enough to cover your baking tray (I’ve tried blue corn ones for fun, worked great)
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix – you know your cheesy limits)
- Fresh cilantro, for topping (parsley’s fine too for the cilantro-averse…)
- Optional extras: diced jalapeños, red onion, sour cream, lime wedges, whatever nacho-y bits you love
How It Actually Comes Together (No Stress)
- Melt butter in a big-ish pan over medium heat (and if you forget and it browns a bit, that’s okay—more flavor!).
- Chop and toss in the onion; cook it ‘til soft and honestly a little floppy – about 5 minutes. Add the garlic and ginger and let them do their thing for a minute or two. Here’s where that warm, curry house smell sneaks up.
- Tip in garam masala, cumin, chili powder, and smoked paprika. Stir until thing’s all toasty. I usually worry it’ll stick here but just keep things moving – disaster averted.
- Stir in the tomato puree. Bring to a gentle bubble and season with salt and pepper. Now, take a sniff. That’s the good stuff.
- Pour in the heavy cream (or whatever you’re using). The sauce gets THIS pretty orange color. If it splits, don’t panic – a whisk fixes most things. Lower the heat and let it chill out for 5 minutes. This is usually where I ‘check for seasoning’ but mostly sneak a spoonful.
- Add the cooked chicken. Stir together, and let it simmer for 2-3 minutes, just to warm things through. Off the heat!
- Preheat your oven to 400°F/200°C (sometimes I forget and just use the grill, but the oven’s best if you’re a cheese-melting purist).
- Lay out all your tortilla chips on a baking sheet – try not to eat too many at this stage (I fail about, oh, 30% of the time?). Spoon the glorious butter chicken mix ALL over. Top with shredded cheese. Go on, be generous.
- Bake for 8-10 minutes, or just until the cheese is melted and bubbly. The smell that fills the kitchen, mate—it’s unreal.
- Out of the oven, scatter over loads of fresh cilantro (or parsley) plus diced jalapeños, red onion, maybe some extra creamy stuff. Serve with lime wedges—don’t skip the lime. It’s needed.
Stuff I’ve Learned (By Messing It Up Myself)
- If you pour the sauce on while it’s too hot, sometimes it makes the chips weirdly soggy. Now, I let it cool a little. Chips stay crisp.
- Once forgot to add salt—so bland. Taste, taste, taste as you go, even if it feels repetitive!
- That time I used straight-up tomato sauce instead of puree… let’s just say, no.
Tried and Tested (and Failed) Variations
- Once swapped chicken for mushrooms and made it veggie—that actually worked a treat. Even the carnivores approved.
- Tried with paneer cubes; surprisingly moreish. Next time, bigger cubes though.
- I added pineapple once thinking it’d be like pizza. Uh, not for me. Someone else can champion that.
What If I Don’t Have… (Or: My Lazy Chef Workarounds)
- Don’t have a skillet? I’ve just used a regular saucepan and it worked fine. On one occasion I poured the whole thing into a slow cooker while I did chores – not orthodox, but dinner was done.
- No baking sheet? I plopped everything into a big casserole dish. Same vibe, fewer fancy edges.
Keeping It Fresh (Or Trying To)
Supposedly, you can store leftovers in the fridge for a day or two—in an airtight container. But, honestly, in my house this tray’s usually gone in under an hour (the first time, my brother ate half what was left with his hands while standing over the kitchen sink). If it did survive, a quick blast under the broiler brings back some life.
How Do I Serve These? I Mean, Besides “Immediately”
I love these straight out the oven, right on the baking sheet with everyone crowded around, picking off their favorite bits. For parties, I’ll gently scoop piles onto plates and offer extra lime and sour cream. My mate Gary swears by a drizzle of sriracha. Sometimes I toss on pomegranate seeds if I’m feeling fancy (don’t knock it, works with the spices!)
Pro Tips (a few burnt dishes taught me this)
- Don’t skip the fresh herbs at the end—a big sprinkle really wakes everything up.
- I once tried assembling everything way ahead of time; the chips turned to mush. Assemble just before baking – trust me, it’s worth it.
- Rushing the sauce makes it taste flat. Let those spices cook for a couple of minutes, and everything just pops more.
Real-Life, Real-People FAQ
- Q: Can you use store-bought butter chicken sauce?
A: Oh, absolutely. I prefer homemade, but if I’m tired or there’s a really good deal on jarred sauce, I just roll with it. Doctor it up with a squeeze of lime and extra chili though—it helps. - Q: What about making it ahead?
A: You can make the chicken mixture a day in advance—it honestly tastes even richer next day—but build the nachos just before baking or, well, they go a bit limp. (I learned the hard way.) - Q: Are these spicy?
A: Mine are mild-ish, but you can definitely crank up the chili powder if you fancy a kick in the trousers. Just warn the less heat-happy folks. - Q: Can you freeze leftovers?
A: I wouldn’t. It turns out kinda funky. Just make enough to finish, or, honestly, invite friends over. It never lasts in my place, anyway. - Q: Is there a gluten free version?
A: As long as your chips and all the packets are GF, you’re good to go! Always double check those random spice blends though – sometimes they sneak in weird thickeners.
(Oh, random but—does anyone else clean as they cook or just leave the mountain of dishes until later? I keep telling myself next time I’ll be tidier, but, yeah, no.)
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup butter chicken sauce
- 200g tortilla chips
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup sour cream (for serving)
- 1 jalapeño, sliced (optional)
Instructions
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1Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
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2In a saucepan over medium heat, combine the shredded chicken and butter chicken sauce. Cook for 3-5 minutes until heated through.
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3Spread tortilla chips evenly over the prepared baking sheet.
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4Spoon the butter chicken mixture evenly over the chips. Sprinkle both cheddar and mozzarella cheese on top.
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5Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
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6Remove from oven, top with chopped red onion, cilantro, and jalapeño slices if using. Serve immediately with sour cream.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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