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These Healthy Butter Chicken Nachos are the perfect High Protein, Low Carb Party Snacks for any festive get together!

Healthy Butter Chicken Nachos

These Healthy Butter Chicken Nachos are the perfect High Protein, Low Carb Party Snacks for any festive get together!
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 12 people
Calories 300kcal



Butter Chicken:

  • 1 tbsp extra virgin olive oil
  • 2 tbsp coconut oil
  • 2 lb skinless boneless chicken thighs, trimmed of excess fat
  • 1 small yellow onion finely diced
  • 3 cloves garlic finely minced
  • 4 teaspoons finely grated fresh ginger
  • 3 tablespoons curry powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper
  • 680 ml tomato passata sauce
  • 1 can 14 ounces/400 ml light coconut milk
  • ½ cup frozen peas
  • ½ cup plain greek yogurt
  • Sea salt and cayenne pepper to taste

To Garnish:

  • Cilantro leaves
  • Mint leaves
  • Plain Greek yogurt
  • Tamarind or mango chutney
  • Paneer crumbled
  • Sev crispy chickpea flour noodles


  • Preheat oven to 400. Grease two baking sheets with nonstick spray. Lay the Flatout triangles onto the baking sheet and brush with the olive oil. Sprinkle with curry powder and bake for 10-12 minutes, or until golden and crispy. Set aside.
  • Meanwhile, in a large nonstick skillet over medium-high heat with a tablespoon of olive oil and coconut oil.
  • Season the chicken thighs with salt and pepper, and add them presentation side to the pan. Cook the chicken thighs until browned on both sides, about 3 minutes per side. Once browned, but not cooked through, transfer to a plate.
  • Reduce the heat to medium. Add the onion, and sauté until it begins to soften, about 5 minutes. Add the garlic, ginger, curry, cumin, coriander, salt, and cayenne, and stir until fragrant, about 30 to 60 seconds.
  • Next, add the tomato sauce and coconut milk, and then nestle in the chicken thighs. Cover the pan with a lid, and cook over medium heat, stirring the mixture every few minutes. Cook until the chicken thighs reach an internal temperature of 165˚ F, about 10 to 14 minutes.
  • Remove the lid, and shred any large pieces of chicken. Reduce the heat to low. Stir in the peas and yogurt, then season with salt and cayenne to taste.
  • To assemble, pile the chips onto a platter, and top with the curry. Garnish with the cilantro, mint, chutney, yogurt, paneer and sev, if desired.


Calories: 300kcal