Preparing
Prepare the chicken marinade by mixing all the dry spices, lemon, vinegar and ginger garlic paste. Once the mixture is ready, scoop out 1 heaped teaspoon of the mixture for later use. Marinate the chicken in the remaining spice mix and set aside for 10 to 15 mins
In the meantime, put all the ingredients for the mint sauce in a blender and blend until smooth.
Mix all the ingredients for the yogurt sauce and set aside.
Mix all the raw veggies, sprinkle some lemon juice and black pepper on it and set aside.
In a frying pan, add oil and marinated chicken. Stir fry for 3 mins at high flame till the chicken looks cooked. Add tomato paste, water, the spice mix that we had saved for use later. Cook for another 2 mins.
Add cream to the chicken mix and cook for another min. Turn off flame and cover with a lid until ready to use.
Assembly
Layer all the tortilla chips/nachos on the serving dish.
Add half of the veggie mix all over the nachos.
Add the chicken tikka mix on top of the veggies.
Layer out the mint and yogurt sauces.
Top it off with the remaining veggies and chopped cilantro.