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Tandoori Chicken with Buttered Rice

Tandoori Chicken with Buttered Rice

I aimed for the tandoori chicken served at the Kyoto Indian restaurant "Ashoka". I use ingredients I already had on hand, but I think I was able to reproduce the flavor of the restaurant version well.

Ingredients: 2 servings

For the tandoori sauce:
2 servings
Milk
50 ml
Water
50 ml
Store-bought curry roux
1 piece
Grated ginger
2 tablespoons
Grated garlic
1 tablespoon
Doubanjiang or chilli powder
1 to 2 tablespoons
Plain yogurt
2 tablespoons
Salt and pepper
to taste
For the tandoori chicken:
2 servings
Chicken thigh meat
300 g
Salt and pepper
a small amount
For the buttered rice:
2 servings
Hot cooked white rice
2 rice bowls worth (about 200 g)
Butter
3 tablespoons
Grated garlic
2 teaspoons
Mushrooms, roughly chopped
6
Salt and pepper
to taste

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.

Story Behind this Recipe

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 - Recipe ID: 2346603.