Tandoori Chicken with Buttered Rice

Name: Tandoori Chicken with Buttered Rice
Yield: 2 servings
Cuisine: American
Ingredients: 2 servings For the tandoori sauce:; 50 ml Milk; 50 ml Water; 1 piece Store-bought curry roux; 2 tbsp Grated ginger; 1 tbsp Grated garlic; 1 to 2 tablespoons Doubanjiang or chilli powder; 2 tbsp Plain yogurt; 1 Salt and pepper; 2 servings For the tandoori chicken:; 300 grams Chicken thigh meat; 1 dash Salt and pepper; 2 servings For the buttered rice:; 2 rice bowls worth Hot cooked white rice; 3 tbsp Butter; 2 tsp Grated garlic; 6 Mushrooms, roughly chopped; 1 Salt and pepper

cookpad.japan @cookpad_jp

I tried making tandoori chicken to accompaniment my buttered rice and mushrooms using just the ingredients I had in the refrigerator.
If you have some wiener sausages, try marinating them with the chicken and cooking them too.
Serve with naan -.

You can cook the chicken in a frying pan or in the oven, but this time I grilled it so the excess fat would drip off and the chicken would be a bit healthier.
My wife gave me rare praise and said that I was able to recreate the restaurant's version pretty well.
If you grill the chicken, it is closer to the flavor of oven-baked tandoori chicken compared to other cooking methods. For 2 servings. Recipe by Bunbunpapa

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2servings For the tandoori sauce:
50 mlMilk
50 mlWater
1 pieceStore-bought curry roux
2 tbspGrated ginger
1 tbspGrated garlic
1to 2 tablespoons Doubanjiang or chilli powder
2 tbspPlain yogurt
1Salt and pepper
2servings For the tandoori chicken:
300 gramsChicken thigh meat
1 dashSalt and pepper
2servings For the buttered rice:
2rice bowls worth Hot cooked white rice
3 tbspButter
2 tspGrated garlic
6Mushrooms, roughly chopped
1Salt and pepper

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Steps

1

Make the tandoori chicken sauce. Put the milk and water in a pan. Add 1 piece of curry powder, and stir over low heat so that no lumps form until heated through.
2

Turn off the heat, add the ginger, garlic, doubanjian, yogurt, salt and pepper, and the sauce is done.
3

Pierce the chicken thigh meat several times with a knife or fork, and season with salt and pepper. This makes the sauce penetrate the meat better.
4

Put the chicken thigh meat and tandoori chicken sauce in a plastic bag, and leave to marinate in the refrigerator for at least 30 minutes.
5

Grill or broil with the skin side down for 20 minutes and it's done. Parboil some asparagus in salted water to serve on the side.
6

Make the buttered rice. Put the butter and garlic in a frying pan, add the mushrooms and stir fry. Add the rice and season with salt and pepper.