Butter Chicken Nachos

Let me introduce you to butter chicken nachos! It’s the best way to repurpose leftover butter chicken and turn it into something new and delicious. The crispy naan paired with the creamy curry sauce truly makes for the best fusion food!

The Butter Chicken

I love making butter chicken whenever I only have 30 minutes to make dinner! It’s so effortless yet packs so much flavor and it’s just the most comforting meal to dive into.

Start by marinating the chicken. We will be using chicken breast which is what is commonly used for butter chicken. Just chop it into individual pieces and mix it with yogurt, ginger paste, garlic paste, chili powder, ground coriander, ground cumin, turmeric, garam masala, cayenne powder, and salt in a bowl. Let the chicken marinate for at least 30 minutes. In a separate pan, heat oil or ghee. Add the marinated chicken pieces and cook until they are slightly browned. Next, add in the tomato paste and cook it down before mixing it with the chicken. Just cook it until it deepens in color, about 2 to 3 minutes, to remove some of the acidity.

Now pour in the tomato sauce, heavy cream, followed by a sprinkle of sugar, and some butter. Allow the mixture to simmer until the chicken is cooked through and the sauce thickens.

FULL RECIPE: Butter Chicken

The Garlic Naan

Let’s learn how to make homemade Garlic Naan! It’s super soft and fluffy and the cilantro and garlic flavor is on another level. The best part is it’s surprisingly super easy to make. Now if you don’t want to make the garlic naan from scratch for this recipe, you can also use store-bought garlic naan. I love the one from Trader Joe’s – highly recommend it.

Proof the yeast! Since the recipe calls for active dry yeast, I like to always proof it. Just add warm water to the bowl with sugar and sprinkle the yeast on top. Cover for 5 to 10 minutes until it’s puffy and bubbly. That’s how we know the yeast is alive. If you choose to use instant yeast instead of active, you can skip this step and just add the yeast directly to the dough along with all the other ingredients.

Form the dough. To make the dough, add the flour, plain yogurt, water, olive oil, salt, and the proofed yeast to a large mixing bowl. If you have a stand mixer, use the hook attachment to mix until the dough comes together. If you don’t have a stand mixer, use a rubber spatula or a wooden spoon. Knead for 1 minute. The dough should not be too sticky but it should be elastic.

Rise. Once the dough is ready to go, transfer it to a large oiled bowl and cover tightly. I cover it first with saran wrap and then a warm damp towel. Place it in a warm place to proof until double in size, about 1 hour to an hour and a half.

Make the garlic cilantro butter. While it rises, I like to prep the butter that we will brush on the outside of the cooked naan. Just mix melted unsalted butter, fresh minced garlic, salt, and chopped cilantro. Set it aside until we need it!

Prep the dough. After it has doubled in size, split into 7 to 8 equal pieces. Grab a completely flat plate. Oil the plate so the dough doesn’t stick and place one dough ball in the center. Stretch it out from the center to the outside until it’s thin and wide. Repeat with the rest of the dough.

Cook. Preheat a skillet over medium heat until it’s hot. Do not skip this step. The dough won’t puff the same if the pan isn’t hot enough. Add a little oil to the skillet or pan. Transfer one piece to the skillet. Cook for 2 to 3 minutes or until there is some nice golden brown color. Flip over and cook on the other side for another 2 to 3 minutes. Repeat with the rest.

Brush. For the final step, brush the naan with the garlic cilantro butter we made earlier. I like to brush both sides but you can choose to just brush the tops only.

TIPS & NOTES

• If you would like to make plain naan, just skip making the garlic and cilantro butter. You can also make half plain and half garlic.
• Instant yeast can be used interchangeably for active dry yeast. For instant yeast, you do not need to proof it in warm water and sugar. Just add it directly with all the ingredients. Make sure to still add the water and sugar for proofing in the recipe if you use instant yeast.
• Make sure your skillet is HOT before cooking the naan! A hot skillet helps the naan rise fast for fluffier bread.
• Since you can only cook one piece at a time on a skillet, wrap them in a kitchen towel while you cook the rest of them so they are fresh and warm until ready to serve.

FULL RECIPE: Garlic Naan

Baking and Assembly

To assemble and bake the butter chicken nachos, preheat your oven to 350°F (175°C). Begin by cutting the garlic naans into triangular pieces to resemble tortilla chips. Arrange these naan triangles in a single layer on a baking tray lined with parchment paper. Bake them for about 10 to 13 minutes until they turn golden on the edges and become crispy.

Once the naan chips are ready, take them out of the oven and layer them with the prepared butter chicken. If desired, sprinkle Monterrey jack cheese evenly over the top of the chicken. Return the baking tray to the oven for an additional 4 to 5 minutes, just until the cheese melts. Feel free to use any chicken you like!

Once the nachos are baked to perfection, remove them from the oven. Garnish with dollops of plain yogurt, diced red onion, chopped cilantro, and thinly sliced jalapeño for an added kick. Serve immediately and enjoy these delicious butter chicken nachos as a delightful appetizer or snack!

Craving More Finger Foods Like This? Try These Out!

• Crab Rangoon Dip
• Poke Nachos with Spicy Tuna
• Hummus with Lamb
• Buffalo Chicken Stuffed Rolls
• Elote Shrimp Cups

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

To see more recipes and behind-the-scenes, follow along on Instagram and Youtube! I’m also now on Pinterest pinning away so stop by and see what’s up.