Butter Chicken Nachos

Recipe by Tara @choperella

450g chicken breast
1 jar Gymkhana Classic Tandoori Marinade
1 jar GymKhana Butter Masala Cooking Sauce
300g salted tortilla chips
300g grated low-moisture mozzarella cheese
250g grated cheddar cheese
60g sour cream
2 roma tomatoes, seeded and chopped
1⁄2 red onion, finely diced
1 jalapeno, finely chopped (optional)
1⁄4 bunch of Cilantro leaves

1. Put the chicken breasts into a bowl and add one Gymkhana Classic Tandoori
marinade jar. Give it a good mix to coat. Let it sit for about 1 hour—up to 24 hours —
to marinate.
2. Preheat the oven to 200°C. Spray a roasting tin with oil or lay down parchment paper.
3. Once the chicken has marinated, place it on the prepared tin and pop it into the oven.
Roast for 18-20 minutes, basting and flipping halfway.
4. Once the chicken is cooked, let it cool down slightly. Shred the chicken and set aside
using two forks or your trusty hands and add to a bowl.
5. Toss the chicken with 3⁄4 of the Gymkhana butter masala sauce.
6. Lower the oven to 180°C. Arrange one even layer of nacho chips on a baking tray
lined with parchment paper. Sprinkle on half the cheese and scatter half of the
chicken.
7. Repeat with the remaining nachos, cheese, and chicken, and then pop the tray in the
oven. Bake for 6-8 minutes, until the cheese has melted and the chips begin to toast.
Meanwhile, heat the remaining butter masala sauce in a small saucepan.
8. When nachos are done, drizzle with sour cream and top them with chopped onions,
tomatoes, jalapenos, and coriander.
9. Serve with the butter masala sauce on the side to dip, enjoy!