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Prep time
2 hours
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Cook time
5 minutes
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Serves
3-4
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Chicken Tikka Nachos From Crystelle Pereira
Ingredients
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1
medium tomato
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1
medium red onion, cut in half
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4
handful cilantro leaves, divided
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1/4
large cucumber
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2 1/2
medium limes, divided
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1 1/3 cups
plain yogurt
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1 1/2 teaspoons
kashmiri chile powder, divided
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Sea salt, to taste
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2
handfuls mint leaves
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2
green chiles, preferably finger or bird’s eye, stem removed and roughly chopped
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5 teaspoons
granulated sugar
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5
medium garlic cloves, divded
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1 1/2 teaspoons
coriander seeds
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1 1/2 teaspoons
cumin seeds
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1 teaspoon
garam masala
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1/2 teaspoon
ground turmeric
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1/2 cup
whole-milk Greek yogurt
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1
inch piece of ginger, peeled and minced
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1/4 teaspoon
freshly ground black pepper
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1 1/2 pounds
boneless skinless chicken thighs, diced into small cubes
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Refined coconut oil, for cooking
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1
bag tortilla chips
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2/3 cup
mango chutney
Directions
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Make the raita: Finely dice the tomato, 1/2 medium red onion, 1 handful cilantro leaves, and cucumber, and add all to a medium bowl. Squeeze the juice of 1/2 medium lime on top. Stir in the yogurt and 1/2 teaspoon chile powder. Season with salt to taste. Refrigerate until ready to serve (this can be done up to 1 day in advance).
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Make the chutney: In a blender or small food processor, combine 2 handfuls cilantro, mint, chiles, sugar, 2 garlic cloves, and a pinch each of salt and pepper. Squeeze the juice of 1 lime on top and add 2 tablespoons of water. Blitz until mostly smooth, then adjust the seasoning to taste. Refrigerate until ready to serve (this can be done up to 1 day in advance).
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Make the pickled onion: Add 1/2 of a thinly sliced red onion to a bowl and the juice of 1/2 lime on top. Use your hands to scrunch the onion. Set aside to soften.
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Marinate the chicken: Add the coriander, cumin, 1 teaspoon chile powder, garam masala, and turmeric to a dry skillet over low heat. Toast, stirring occasionally, for about 5 minutes, until fragrant. Transfer to a spice blender or mortar and grind into a fine powder. In a bowl, combine the toasted spices, yogurt, 3 cloves garlic, ginger, 1 teaspoon salt, and pepper. Squeeze the juice of 1/2 lime on top and stir in. Fold in the chicken. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
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Cook the chicken: Once marinated, set a 10-inch cast-iron skillet over medium heat and add a spoonful of coconut oil (just enough to thinly coat the bottom of the pan). Add the chicken. Cook for 8 to 10 minutes, until cooked through. Heat the broiler to high. Broil the chicken for a few minutes just to get some color, keeping a close eye to make sure it doesn’t burn.
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Assemble: On a large, flat serving tray (or sheet pan), scatter ⅓ of the tortilla chips. Add ⅓ of the chicken, ⅓ of the raita, ⅓ of the chutney, ⅓ of the mango chutney, ⅓ of the pickled onions, and ⅓ of the cilantro. Repeat this stacking process two times to evenly use up the rest of the ingredients, then serve immediately.
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