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
  • 1/2 bunch coriander sprigs, roughly chopped
  • 1/3 cup olive oil
  • 1/4 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.