Chicken thighs (bone in, skin on)
2 cups plain yogurt ( I like the Balkan style as its nice and thick)
1/2 jar of tandoori paste (we use Pataks – but many of the brands out there are great!)
1 large bag of your fav nacho chips
1 cup Mozza cheese, grated
1/2 to 1 cup asiago cheese (or any other medium-strong cheese), grated
1 green and 1 red onion, diced
Coriander chutney (available in the Indian grocer or some International aisles of the grocery store. If you cannot find it, you can certainly use cilantro leaves and some green chilies if you like)
Grape tomatoes, cut in half
Mix tandoori paste with yogurt, pour over chicken and massage into meat. Let stand for at least a few hours in the fridge or overnight (this is best!). BBQ chicken on the top rack of your bbq until the juices run clear. Discard the yogurt and tandoori paste mixture.
When chicken is cool enough to handle – peel off meat and reserve in a bowl (TRY not to eat it all – it is sooo luscious and yummy)
Preheat oven to 450 degrees.
Place one layer of chips on a large cookie sheet and top with chicken, veggies and cheese. Repeat with a second layer of chips and more toppings.
Bake nachos for 12-15 minutes or until golden and bubbly.
Enjoy with Cilantro / Lime Sour Cream (below).
For Cilantro / Lime Sour Cream: Mix together 1 cup of full sour cream (14%) with 1/2 a lime’s juice, 3 tbsp of coriander chutney (or 1/4 cup fresh cilantro leaves, chopped very fine), 1/2 tsp sugar and a pinch of salt.