Good Monday morning to ya! Are you ready for the big game? Or err.. the big game day spread, I mean. Well this chicken nachos platter loaded with chopped tandoori chicken and homemade cheese sauce + tons of pico and mango salsa is here to make your big football weekend just a little better. And, for the record, we’re not using any of that fake Valveeta in this here nacho platter. Nope, it’s all real food going down. It’s that time of the year when the little block of Valveeta in the back of your refrigerator and the tortilla chips in your cupboard start whispering your name. The biggest moment in football for the year is right around the corner — you know the day when men run around after a ball in tight tights and people assemble to watch them but really it’s all just a big ploy to load up on tons of crispy-crunchy-heartburn giving food like chili and nachos.
IS THIS A GOOD CHOICE FOR YOU?
I can’t tell you how many years the two of us have sat around and watched the big game sharing a plate of tandoori chicken nachos. And by watching the game I mean, the tv was on in the background while one of us watched and the other (points to self) made it her life’s mission to polish of the plate of nachos in front of her. See, I really can’t judge and I urge you not to either. And while i’m over here confessing about my nacho eating habits, i’m known to make a meal out of these things. Throwing pretty much everything that could taste good together in a big bowl and drizzling this homemade cheese sauce that’s so good you could probably eat it straight from the saucepan with a bag of tortilla chips and a nice cold Mexican cola. And as long as there is a hint of chicken or beef, Anees luckily won’t complain either because in this crazy world, I found the only person who probably loves nachos just as much as I do. Call him my nacho soulmate. And just for good measure, I drizzled on some sweet and tangy tamarind sauce — the stuff you get at indian restaurants that you dip your naan into and pretend to fit in with everyone else but really you can’t figure out what’s in that brown sauce and why the heck does it taste so good with this chicken? Also, I’m admitting that I bought my pico de gallo and mango salsa. Yes, even food bloggers have their moments when they call upon the grocery store gods to help a sister out. But my POINT is that these tandoori chicken nachos are the perfect addition to your game day spread. You can lay everything out in the form of a nacho bar where you grill up 4-5x the amount of chicken I did and make about 2-3 x the batch of the cheese sauce because let’s face it, we ALL eat nachos for the cheese sauce. And put out all your favorite toppings like pickled jalapeños, lots of chopped cilantro, and that tamarind sauce. And just like that, you’re host of the year with that amazing tandoori chicken nacho bar.
The chutney can be prepared up to a week in advance and kept refrigerated in an air tight container. Leftover chutney can be kept frozen in a zip top bag or a plastic container for up to 4 months. Defrost in the refrigerator a day or two before using, stir well before serving.I suggest marinating the chicken at least 6-8 hours in advance for optimum flavor. If I know i’m going to be making these nachos, I usually marinate the chicken 36 hours in advance.
Please note: the nutritional facts calculated are an estimate based on the ingredients i’ve used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional facts for these tandoori chicken nachos are based on 8 servings WITHOUT the tortilla chips and toppings as this really depends on the kind of toppings and tortillas you choose!
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