Let Me Tell You About Butter Chicken Nachos…

Alright, so you know how people have that one dish they’re weirdly proud of? For me, it’s these Butter Chicken Nachos. The first time I whipped these up was when I forgot to buy salsa for regular nachos. I just stared at leftover butter chicken in the fridge like, “Why not?” And, mate, they turned out way better than anything I’d usually do. I’ve now officially declared nachos a main dish—not just something you shovel down during a movie. And my husband hasn’t argued about that one, for once.

Oh, and don’t let the name fool you—it sounds all complicated, but honestly if you can chop an onion, you can handle this. Even if you cry cutting onions like I do!

Why You’re Gonna Love Making These

I make this when I want to impress people but don’t want to actually work that hard. My family goes nuts for it because it’s got the right mix of spicy-savory-oozy cheese. (And no one complains about a lack of veggies—if they’re hidden under cheese, anyway.) Sometimes, I swap in leftover rotisserie chicken and just dump in jarred butter chicken sauce. Not fancy, but gets the job done. Whenever I try to make “proper” Indian food from scratch, I get halfway through the spice list and give up. So these nachos, honestly, they’re my shortcut hack.

Here’s What You’ll Need (ish)

About 2 cups shredded or diced cooked chicken (leftover roast chicken works fine. Or heck, tofu if that’s your jam—I’ve even tried turkey…close enough!)
1 bottle (about 350 ml) butter chicken sauce (Sometimes I use Patak’s if I’m lazy, but homemade or whatever’s on offer is fine. My gran used to say the expensive stuff was best but…eh)
1 bag tortilla chips – You could make your own, but have you seen the price of oil lately?
1–2 cups shredded cheese – mozzarella, cheddar, or any leftover bits you find skulking at the back of your fridge
1 small red onion, thinly sliced (Actually, you can use a spring onion if that’s what you’ve got. I once used shallots and no one died)
Fresh coriander (cilantro) leaves – optional, unless you hate coriander anyway
1–2 green chilies, finely chopped – depends how much burn you want, or just skip it
A dollop of Greek yogurt or sour cream – again, optional, but makes you feel like you’re at a pub
Lime wedges – totally for show, but my little one loves squeezing them

How I Put It Together (in my slightly chaotic way)

Preheat your oven to 200°C (or about 400°F for US pals). Or give it a minute longer if yours is like mine and acts up on rainy days.
Toss your chicken with the butter chicken sauce in a bowl. Don’t be shy—get in there, mix it all up. This is where I usually sneak a taste, ’cause why not?
Spread a layer of tortilla chips over a lined baking tray. Make sure there are no huge gaps; I have zero patience for chips with no toppings.
Evenly dollop and spread the saucy chicken all over. Don’t panic if it’s a bit gloopy—once it bakes, it comes together. Then scatter over your onion and as much cheese as your conscience allows. (No judgment—my conscience is weak here.)
Bake in the oven for about 8–10 minutes. You want the cheese bubbling and edges of chips getting just the tiniest bit golden. Sometimes mine comes out a tad darker, but then its just more “rustic”?
Sprinkle on coriander, chilies, and anything else you fancy as soon as they’re out. Squeeze over some lime if you feel fancy, or leave the wedges on the side so people can do it themselves and feel important.
Dollop with yogurt or sour cream, scoop up with your hands, and dig in. Or use a fork. We’re not animals. Well, sometimes we are.

Lessons I’ve Learned the Hard Way

Once I tried pre-toasting the tortilla chips—don’t bother. The sauce softens them anyway.
The cheese situation: shredding it yourself actually melts better (the store stuff has weird anti-caking flour), but use whatever.
If you overload the tray, sometimes the bottom chips get soggier than a London sidewalk in November. So, maybe two trays over one if you’re feeling ambitious.

Stuff I’ve Experimented With (and Some I Won’t Again)

I once made a veggie version with chickpeas—surprisingly tasty!
Tried beef once; it was fine, just didn’t feel right. I like the chicken better. Shrimp was, just, I dunno… odd?
Adding a handful of pomegranate seeds for color. Kids picked them off, but adults liked the pop!

Gear You’ll (Probably) Need, or Not

A baking tray or any oven-safe dish. I have a big old lasagna pan that’s seen better days, but it works a charm. If you don’t have an oven, you can even do this on the stovetop in a covered pan over low heat. Actually, I did that once when my oven broke (but the bottom crisps up more in the oven, just saying).

How to Store Butter Chicken Nachos (If You Actually Have Any Left)

Technically, you can cover leftovers and keep them in the fridge for a couple of days. They get a bit soft, but I think it tastes better the next day—maybe I’m just weird like that. Honestly though, in my house this tray never lasts more than a day, so I wouldn’t worry about it. I mean, good luck hiding them.

How I Serve ‘Em Up

Usually right on the tray (less washing up!). But if you want to get fancy, pile onto a big wooden board, scatter with extra herbs and all the yogurt, and just let everyone dive in. My mum always insists on a little bowl of chopped tomatoes and onions on the side, as a nod to health, but I say let the cheese do the talking.

Sneaky Tips I’ve Learned (Mostly By Messing Up)

Don’t try to rush the baking. I once broiled them to “save time”—burnt cheese, cold chicken, disaster!
Taste the sauce on the chicken before baking—some bottled stuff is saltier than others, and, man, it sneaks up on you.
If you have extra cheese crumbs, chuck them on. There’s no such thing as too much.

Questions I Actually Get (Yes, Sometimes While I’m Still Cooking)

Can I make this ahead? Sort of? I’ve tried assembling early, then baking right before serving. Chips get a tad softer, but it’s still tasty.
Is it spicy? Depends on your sauce and chilies! My lot are wimps, so I tone it down and just offer hot sauce on the side.
Do I need to use coriander? Nah—some people think it tastes like soap anyway. Skip it or swap for parsley.
Does this work with naan chips? Actually, yes! Toast some naan, chop into triangles and use like tortilla chips. Bit more effort, but really good.
Why is my cheese oily? Cheap pre-grated cheese sometimes does that. But, honestly, a little oil never hurt.
Have you tried a dairy-free version? I have! Vegan cheese and coconut yogurt—tastes different but has its own charm.

So there you have it—a not-too-serious Butter Chicken Nachos recipe. If you mess it up, just add extra cheese and claim it’s “rustic.” And speaking of extra cheese—did you ever notice how it always disappears faster than the chips? No idea where it goes…

Butter Chicken Nachos