4
Easy
10 minutes
20 minutes1. Season the chicken with the tikka paste and a pinch of salt.
2. Heat 1 T ghee in a large nonstick pan over medium-high heat. Add the chicken and cook for 3–4 minutes per side, or until golden and cooked through. Set aside to rest.
3. While the chicken cooks, prepare the chips according to package instructions and season with salt.
4. To make the chilli oil, whisk the chilli paste with the lemon juice and olive oil.
5. Heat the naan according to package instructions. Serve the chicken with the chips and naan, drizzled with the chilli oil. Serve the yoghurt, pickled red onions, and Bombay ketchup on the side.
Cook’s note: The Kashmiri chilli oil also works beautifully with roast veg or spooned over rice bowls.
Photography: Shavan Rahim
Videography: Kaylene Sauls
Production: Marcelle van Rooyen
Food assistant: Bianca Jones
Woolworths’ Indian-inspired range now includes a new selection of curry pastes designed to bring those classic, aromatic flavours to your kitchen, without the hard work. Whether you’re craving something rich and creamy or spicy and bold, there’s a paste to match your mood. Simply add your favourite meat or veg and serve with fluffy rice or flatbreads. With these easy, flavour-filled options, dinner practically makes itself.
