Butter Chicken Nachos

Amazing Butter Chicken Nachos — crispy chips loaded with quick stovetop shredded butter chicken and gooey melted cheese. Your new favorite way to chicken nachos! The butter chicken is crazy delicious and absolutely perfect with naan!

Course Appetizer

Cuisine Indian

Keyword butter chicken nachos, chicken nachos

Prep Time 30

Cook Time 45

Total Time 1 15

Servings Servings

Calories 486kcal

Author Maria Doss

Ingredients

For The Butter Chicken

2 tablespoons unsalted butter
¼ teaspoons cumin seeds
½ medium onion thinly sliced
¾ teaspoon salt divided
2 cloves garlic grated
2 teaspoons grated ginger (or use 2 tablespoons ginger garlic paste instead of ginger and garlic)
1 tablespoon kasoori methi optional
2 teaspoons coriander powder
½ teaspoon cayenne pepper powder (use more to make it spicy)
1 teaspoon Kashmiri chili powder optional
½ teaspoon garam masala powder
1 can (8 ounces) tomato sauce or use passata
1 pound chicken breast, thighs or tenders (450 gms) (boneless, skinless)
¼ cup heavy cream
1 tablespoon honey

To Assemble The Nachos

8 ounces tortilla chips
2 cups shredded monterrey jack or mozzarella (approximate)
sliced jalapeno peppers as needed
thinly sliced onion as needed
chopped avocado optional
sour cream optional

Instructions

Make Butter Chicken

Saute onion. Place a medium pan over medium heat and melt the butter. Add the cumin seeds and let them toast for a few seconds. Stir in the onion and a pinch of salt, and cook for 4–5 minutes until the onions turn golden.
Cook ginger, garlic & spices. Add the garlic and ginger and cook, stirring constantly, for about 2 minutes. Stir in the spices (kasoori methi, coriander, cayenne, Kashmiri chili, and garam masala) and about 2 tablespoons of water, then cook for 3–4 minutes until the water evaporates and the spices become fragrant and glossy.
Cook chicken. Add the tomato sauce, ¾ cup water, and the remaining salt. Stir and mix in the chicken. Cover and cook over low–medium heat for 15–20 minutes, or until the chicken is fully cooked and tender.
Shred chicken. Turn off the heat. Remove only the cooked chicken to a plate. Let it cool for a few minutes, then shred it into small pieces using two forks.
Finish. Add the shredded chicken back to the pan along with the cream and honey. Turn the heat back on and stir well. Cook over medium-high heat, stirring occasionally, until the mixture thickens into a saucy consistency. Remove from the heat and let it cool; you can refrigerate it at this stage for 2-3 days.

Assemble Nachos

Prep. Preheat the oven to 400°F (205°C). Spread the tortilla chips evenly over a half-size sheet pan—it's fine if they overlap, just make sure they're in an even layer.
👉 If you’re using refrigerated butter chicken, stir in a splash of water to loosen the sauce before assembling the nachos, since it tends to thicken as it chills.
Bake. Layer the chips with the butter chicken, cheese, onion, and jalapeños, in that order. Bake for 9–14 minutes, or until the cheese is melted and bubbly.
👉 Bake the nachos right before serving— the texture is best hot!
Serve. Sprinkle on the cilantro and any other toppings you’re using—like chopped avocado or sour cream—and enjoy!

Video

Notes

Make Ahead: Butter chicken can be prepared in advance and stored in the refrigerator for up to 3 days, so you can assemble the nachos with chicken whenever you’re ready.

Keep the Flavors Authentic: Avoid adding beans, salsa, or pico de gallo, as they can overpower the Indian butter chicken flavor.

Ginger-Garlic Paste: If you prefer, use 2 tablespoons of ginge garlic paste instead of fresh grated ginger and garlic.

Serve Immediately: Nachos are best enjoyed right out of the oven for perfect texture and flavor; leftover nachos may become soggy and lose their crispiness.

Nutrition