Tasty chicken tikka nachos from "Great British Bake Off" finalist Crystelle Pereira

Ingredients

• 1 medium tomato
• 1 medium red onion, cut in half
• 4 handful cilantro leaves, divided
• 1/4 large cucumber
• 2 1/2 medium limes, divided
• 1 1/3 cups plain yogurt
• 1 1/2 teaspoons kashmiri chile powder, divided
• Sea salt, to taste
• 2 handfuls mint leaves
• 2 green chiles, preferably finger or bird's eye, stem removed and roughly chopped
• 5 teaspoons granulated sugar
• 5 medium garlic cloves, divded
• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 cup whole-milk Greek yogurt
• 1 inch piece of ginger, peeled and minced
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless skinless chicken thighs, diced into small cubes
• Refined coconut oil, for cooking
• 1 bag tortilla chips
• 2/3 cup mango chutney

Directions

1. Make the raita: Finely dice the tomato, 1/2 medium red onion, 1 handful cilantro leaves, and cucumber, and add all to a medium bowl. Squeeze the juice of 1/2 medium lime on top. Stir in the yogurt and 1/2 teaspoon chile powder. Season with salt to taste. Refrigerate until ready to serve (this can be done up to 1 day in advance).
2. Make the chutney: In a blender or small food processor, combine 2 handfuls cilantro, mint, chiles, sugar, 2 garlic cloves, and a pinch each of salt and pepper. Squeeze the juice of 1 lime on top and add 2 tablespoons of water. Blitz until mostly smooth, then adjust the seasoning to taste. Refrigerate until ready to serve (this can be done up to 1 day in advance).
3. Make the pickled onion: Add 1/2 of a thinly sliced red onion to a bowl and the juice of 1/2 lime on top. Use your hands to scrunch the onion. Set aside to soften.
4. Marinate the chicken: Add the coriander, cumin, 1 teaspoon chile powder, garam masala, and turmeric to a dry skillet over low heat. Toast, stirring occasionally, for about 5 minutes, until fragrant. Transfer to a spice blender or mortar and grind into a fine powder. In a bowl, combine the toasted spices, yogurt, 3 cloves garlic, ginger, 1 teaspoon salt, and pepper. Squeeze the juice of 1/2 lime on top and stir in. Fold in the chicken. Cover the bowl and refrigerate for at least 1 hour or up to 8 hours.
5. Cook the chicken: Once marinated, set a 10-inch cast-iron skillet over medium heat and add a spoonful of coconut oil (just enough to thinly coat the bottom of the pan). Add the chicken. Cook for 8 to 10 minutes, until cooked through. Heat the broiler to high. Broil the chicken for a few minutes just to get some color, keeping a close eye to make sure it doesn't burn.
6. Assemble: On a large, flat serving tray (or sheet pan), scatter 1/3 of the tortilla chips. Add 1/3 of the chicken, 1/3 of the raita, 1/3 of the chutney, 1/3 of the mango chutney, 1/3 of the pickled onions, and 1/3 of the cilantro. Repeat this stacking process two times to evenly use up the rest of the ingredients, then serve immediately.