Easy
20 - 25 minutes
1. Season chicken breasts with Woolworths tikka paste and salt.
2. Heat ghee in a large nonstick pan over a medium-high heat. Add the chicken and cook for 3–4 minutes per side.
3. Cook Woolworths steakhouse chips according to package instructions and season with salt.
4. Whisk Woolworths Kashmiri chilli paste with lemon juice and olive oil.
5. Heat garlic naan and serve the chicken with the chips and naan, drizzled with the chilli oil. Serve with plain yoghurt, Woolworths pickled red onion petals and Bombay ketchup on the side.
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Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Bianca Jones
