Chutney: Soak the dates in a bowl with 6 tablespoons of hot water and allow to soften, about 20 minutes. When the dates have softened, transfer the dates and the water they were soaked in to a blender. Add the tamarind concentrate, sugar, cumin, chili powder, and ¼ teaspoon salt. Blend the chutney until smooth. I don’t like the grittiness of dates so I ran the sauce through a sieve so that it’s smooth. This is entirely up to you.

Chicken: Place the yogurt in a medium bowl, and using a whisk, whisk the yogurt until completely smooth. Add the tandoori masala, ginger, and garlic paste, stir to combine. Add the chicken, using a spoon, cover the chicken in the yogurt sauce completely. Allow the chicken to marinate for at least 2 hours and up to 36 hours in the refrigerator. Heat an outdoor grill to 400ºF or you can heat a cast iron skillet over medium high heat. Spray the surface with cooking spray and add the chicken and allow to cook for 3-5 minutes per side or until the chicken is completely cooked. Remove to a cutting board. Allow the chicken to cool completely before dicing.

Cheese Sauce: Melt the butter in a small saucepan. Add the flour and whisk. Let the flour cook for 1 minute. Slowly add the milk and continue to whisk until smooth. You don’t want any lumps. Simmer until the sauce thickens. Remove from heat and stir in the cheese. Allow the cheese to melt completely.

Assemble: Top the tortilla chips with the desired amount of diced chicken, add your favorite toppings, and drizzle with the tamarind chutney and cheese sauce. Serve immediately.