Tandoori marinade is a really easy way to add the exotic taste of India to your everyday meal repertoire, and our Tandoori chicken strips with carrot salad is no exception. It’s great with affordable chicken, lovely lamb or delicious firm fish, and if you marinate the protein the night before, it makes a perfect fast after work weekday barbecue.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

Tandoori chicken strips with carrot salad

4 Ritchies medium chicken breasts, skin off

for the marinade

• 4 tablespoons tandoori paste, we used Sharwoods
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• juice and zest of 1 lime or lemon
• 4 tablespoons Greek style natural yoghurt (with extra to serve)
• sea salt and freshly ground black pepper

for the carrot salad

• 4 medium carrots, peeled and grated
• 2 tablespoons extra virgin olive oil or walnut oil
• juice and zest of ½ lemon
• 1 large garlic clove crushed
• 2 tablespoons fresh coriander leaves, roughly chopped (optional)
• ½ teaspoon ground cumin
• sea salt  and freshly ground black pepper

to serve

• coriander leaves to garnish (optional)
• 2 tablespoons currents (optional)
• 1 tablespoon pistachios, chopped (optional)

Tandoori chicken strips with carrot salad method

In a large bowl, mix together all the marinade ingredients. Cut the chicken breasts in 2cm thick strips, length ways. Thoroughly coat the chicken strips with the tandoori marinade. Cover with cling wrap and marinate in the fridge for at least 1 hour or overnight.

While the chicken is marinading, mix all the salad ingredients in a large bowl, check the seasoning, transfer to the serving dish and top with the currents, pistachios, a few coriander leaves, then cover and refrigerate until required.

Preheat the BBQ to medium high, shake off the majority of the marinade and cook the chicken strips on the grill, for about 4 minutes on each side, turning and basting with any remaining marinade until the chicken is still tender but cooked through.

Serve the chicken hot, with the carrot salad, natural Greek style yogurt and plain basmati rice.

Tip: You can also cook these chicken strips under an overhead grill. If you do this just line the grill pan with tin foil first to stop the marinade burning on your grill.

Serves 4. Preparation time: 20 minutes ( excluding marinating times). Cooking time: 10 minutes.