Butter Chicken Skewers With Salad

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

.

METHOD

1. 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.
2. 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.
3. Meanwhile, heat a chargrill pan over medium heat. Add skewers and cook for 3 minutes on each side or until golden and cooked through.
4. 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.
5. Drizzle skewers with butter chicken sauce and serve with the salad, rice and lime wedges.