A few quick tricks has this gently spiced dinner on the table in 30 minutes. Flavoured with tandoori sauce made rich with a little butter, fast-cook chicken tenderloins are served on a bed of microwavable rice and topped with a fresh kachumber salad. If you have leftovers, this makes for great lunch wraps the next day.
Place chicken in a bowl with tandoori paste and oil and season with salt. Using tongs, turn the chicken pieces to coat in the tandoori.
Pick mint leaves from their stems and finely chop ½ the leaves, reserving remaining leaves to serve. Place chopped mint and yoghurt in a bowl and season with salt and pepper. Juice ¼ of the lemon, add half the juice to yoghurt and stir to combine (reserving remaining juice for step 4). Cut remaining lemon into wedges.
Heat a frypan over medium heat. Add chicken and cook, turning occasionally, for 6 minutes or until caramelised and cooked through. Stir through butter and 20ml (1 tablespoon) water, remove from heat and set aside to rest for 5 minutes. While chicken is resting, continue with step 4.
Thinly slice eschalot. Place in a bowl with remaining lemon juice. Roughly chop tomato and cucumber and add to bowl, season with salt and pepper and toss to combine.
Microwave rice according to packet instructions.
Divide rice, chicken, and kachumber salad between bowls. Drizzle over the mint yoghurt and top with reserved mint leaves. Serve with mango chutney and lemon wedges.