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