Indian Style Chicken Nachos
 
Prep time
Cook time
Total time
 
The BEST Indian style chicken nachos ever!!!! With thin crisp corn chips and kheema, its so so good. And it’s all in one single pan. MINIMAL CLEAN UP! YES!!!! Hit in all parties!!
Author:
Recipe type: Starts, Appetizer
Cuisine: Indian
Serves: 4
Ingredients
  • Thin crispy corn chips
Chicken Mince
  • 2 tbsp canola oil
  • 1 tsp cumin seeds
  • 1 red onion or 3 shallots finely chopped
  • 3 green chilies thinly sliced horizontally
  • 2 tsp fresh ginger-garlic paste
  • 1 small tomato finely diced
  • 2 tsp pure red chili powder,more or less depending on your spice level
  • 1 tsp garam masala powder
  • ⅓ tsp turmeric powder
  • 1 tsp salt
  • 2 tsp thick yogurt
  • ¾ cup peas(you can par boil it or if frozen sweet peas, add in the end)
  • 1 pounds Ground chicken or ground lamb
  • 2 tbsp ketchup any kind( I like sweet and sour from Maggi)
  • ½ bunch coriander leaves,finely chopped to garnish
Toppings:
  • 1 onion, finely chopped
  • Tomato, finely dicedonion tomato
  • 3 jalapenos, sliced
  • 2 avocados, sliced lenghthwise or diced
  • ½ sour cream
  • ⅓ cup thick sour yogurt
  • 2 tbsp sriracha( or any hot sauce available and you like)
  • Salt
  • juice of 1 lemon
  • cilantro to garnish
  • Queso Fresoco- 2-3 tbsp
Instructions
  1. In a large kadahi or non stick pan, add the oil and let it get hot. Add the cumin, let it pop and add the finely chopped onion and saute for a minute. Then add the ginger garlic paste, green chilies and saute for another minute. Add the tomatoes, red chili powder, garam masala, turmeric powder and saute and cook for another 2 minutes until you see the tomatoes disintegrated a little.
  2. Add the yogurt, uncooked fresh peas at this point and ground chicken or lamb and make sure to break it up and toss, saute well for 2 minutes. Cover and cook for 15 minutes on medium flame.
  3. While the meat is cooking, crush the black pepper and the garlic with a mortar and pestle and set aside.
  4. After about 15 minutes, open the lid and check if it is fully cooked. Uncover and dry the masala for 5 minutes. If you use frozen or par cooked peas, add it at this point. Add the ketchup and mix and dry it down for another 2-3 minutes.
Mix the sour cream, yogurt, sriracha( or any hot sauce), lemon juice and mix well. Check for salt and season it. If you are not using sriracha and use any other other sauce, add a pinch of sugar. Set aside in the refrigerator until ready to use.
Assembly
  1. Add the chips in a pile, top it with the chicken mince, add the onion tomato, jalapenos, chopped and sliced avocados and drizzle it liberally with the yogurt-sour cream sauce.
  2. Top it with some queso fresco if you prepare.
Serve immediately.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/01/30/indian-style-chicken-nachos/