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Chicken tikka nachos
Serves: 6
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Chicken tikka nachos
Recipe by Ailsa Brown
All the flavours of your favourite Indian takeaway, in nacho form
Serves: 6
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
516Kcal
Fat
29gr
Saturates
9gr
Carbs
42gr
Sugars
16gr
Fibre
3gr
Protein
21gr
Salt
2.6gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 1 tbsp vegetable oil
- 1 large red onion, finely sliced
- ½ tbsp garam masala
- 1 x 250g pack cooked chicken tikka breast chunks
- 200g tikka masala sauce, from a jar
- 2 x 100g packs mini poppadoms or 1 x 200g pack salted tortilla chips
- 150g mango chutney
- 1 red chilli, finely sliced
- 200g extra-mature cheddar, grated
- a small handful of coriander leaves
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Heat the oil in a large frying pan, and add the onion. Cook over a medium-high heat for 10 minutes, adding the garam masala after 5 minutes; set aside.
- Roughly chop the chicken tikka breast chunks into smaller pieces and mix together with the masala sauce. Spread 1 pack of poppadoms out on a large baking tray and top evenly with half of the onions, chicken tikka mix, mango chutney, chilli and cheddar. Tip the other pack of poppadoms over the top and then repeat as before.
- Bake in the oven for 10 minutes, remove and sprinkle with the coriander. Serve hot with chilled beers.