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Tikka chicken with Kashmiri chilli chips

Difficulty Easy

Cooking Time 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

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Tikka chicken with Kashmiri chilli chips

Tikka chicken with Kashmiri chilli chips

Ingredients

Method