Tandoori Chicken with Buttered Rice Recipe

Name: Tandoori Chicken with Buttered Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Make the tandoori chicken sauce.
2
Put the milk and water in a pan.
3
Add 1 piece of curry powder, and stir over low heat so that no lumps form until heated through.
4
Turn off the heat, add the ginger, garlic, doubanjian, yogurt, salt and pepper, and the sauce is done.
5
Pierce the chicken thigh meat several times with a knife or fork, and season with salt and pepper.
6
This makes the sauce penetrate the meat better.
7
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.
8
Grill or broil with the skin side down for 20 minutes and it's done.
9
Parboil some asparagus in salted water to serve on the side.
10
Make the buttered rice.
11
Put the butter and garlic in a frying pan, add the mushrooms and stir fry.
12
Add the rice and season with salt and pepper.

913

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 servings For the tandoori sauce:, 50 ml Milk, 50 ml Water, 1 piece Store-bought curry roux, and more.

Yes, Tandoori Chicken with Buttered Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tandoori Chicken with Buttered Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions