Chicken breast
Tikka chicken with Kashmiri chilli chips
Easy
20 - 25 minutes
Ingredients
- 4 free-range chicken breasts, butterflied
- 2–3 T Woolworths tikka paste
- salt to taste
- 1 T ghee
- 800 g Woolworths steakhouse chips
- 1 T Woolworths Kashmiri chilli paste
- 2 T lemon juice
- 2 T olive oil
- 2 Woolworths Heat & Eat garlic naan breads
- plain yoghurt, for serving
- Woolworths pickled red onion petals, for serving
- Woolworths Bombay ketchup, for serving
Method
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.
Find more Indian recipes here.
Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Bianca Jones