Tandoori Nachos Platter

A platter to flatter. Try it once at your home using National Chicken Tandoori Mix and it would sure become your go-to snack, all because of its immersive taste, crispiness and aroma.

I Made It


  • 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:


  • 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.