I Made It
- Moderate
- 20 Mins
- 2-4 People
Ingredients
- Nachos 1 family size pack.
- Chicken Keema 500 gms
- National Tandoori Masala 1 packet
- Yogurt 4 tbsp
- Ginger Garlic Paste 2 tbsp
- Cooking Oil ¼ cup
- Jalapenos Pickles 2 tbsp
- Olives Black 2 tbsp
- Tomatoes (diced) 2 tbsp
- Spring Onions (diced) 2 tbsp
- Pizza Sauce 1 cup
- Mozzarella Cheese (shredded) 4 tbsp
- Parsley (chopped) 3 tbsp
For sour cream:
- National Mayo Garlic ½ cup
- Cream ½ cup
- National Salt to taste
- National Pepper to taste
- Lemon Juice 3 tbsp
Directions
- Marinate ½ kg Chicken Keema in ½ pack National Tandoori Masala, 3 tbsp yogurt, 2 tbsp National Ginger Garlic Paste for 2 hours.
- Cook it on high flame till the water evaporates.
- To prepare sour cream, mix ½ cup National Garlic Mayo, ½ cup Cream, National Salt and Pepper to taste and 3 tbsp Lemon Juice.
- Add nachos in a platter, topped with keema, sauce, all the vegetables, cheese and chopped parsley on the top.
- Bake it on 250 degree Celsius for only 1-2 minutes till cheese on top melts.
- Fill sour cream in a piping bag and pipe it on the platter before serving.
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