Butter Chicken Skewers
- 750g chicken tenderloins
- 255g Street Kitchen North Indian Butter Chicken Kit
- 1 tablespoon vegetable oil
- 120g mixed salad greens
- 1 avocado, diced
- 125g cherry tomatoes, halved
- ½ bunch coriander sprigs, roughly chopped
- 1/3 cup olive oil
- ¼ cup lime juice
- Basmati rice, to serve
- Lime wedges, to serve
Place chicken tenderloins into a bowl. Add garlic & ginger paste from Street Kitchen North Indian Butter Chicken kit and toss until combined. Thread tenderloins onto small bamboo skewers.
Heat oil in a medium non-stick frying pan over medium heat. Add spice pack and cook for 5 seconds or until aromatic. Stir in butter chicken sauce and bring to a simmer. Simmer for 10 minutes or until thickened. Meanwhile, heat a chargrill pan over medium heat. Add skewers and cook for 3 minutes on each side or until golden and cooked through.
Toss mixed salad greens, avocado, tomato and coriander in a bowl. Whisk olive oil, lime juice, salt and pepper in a jug. Add dressing to salad just before serving. Drizzle skewers with butter chicken sauce and serve with the salad, rice and lime wedges.