Durum wheat is a particular quality of wheat. I only use the normal maida or soojee as we do not get durum wheat here. So go ahead and use it.

When curd is whipped butter is formed. the liquid leftover after skimming the butter is called butter milk. It can be substituted with a mixture of water and curds, approx. 1/4 cup curd (yogurt) and 3/4 cup water, mixed well together.

A couple of reasons that could be:
Too much batter--tin should not be more than half full
Heat is too high

Sorry Linda there seems to be a printing mistake in the milk quantity. I am unable to locate my original recipe, but here is what you can do:

Add the eggs, but add the milk slowly using only enough to make a dough and not batter consistency (consitency of a roti dough).

Tandoori Murgh

Chicken (broiler) 1 kg , cut into 6-8 pieces
Ginger paste 1 ½ tsp
Garlic paste 1 ½ tsp
Tandoori Masala (store bought) 2 tbsp
Salt according to the masala
Hung Dahi (Yogurt) ½ cup
Red color (optional) few drops
1 Lemon quartered ]
1 Onion sliced into rings. ]for garnish.

Method
1. Pierce the chicken with a fork, all over, and mix in the rest of the ingredients, except the lemon and the onions, and leave thus for 3-4 hours.
2. Now place a saucer like plate upright in a dish, and arrange the chicken pieces in it, placing the thicker pieces outwards. Cover and cook on HI for 6 minutes.
3. Rearrange and cook, covered on 70% for 6 minutes.
4. Uncover and cook on HI for 5 minutes and let stand 2 minutes before serving garnished with the slit green chillies. If serving later, cook uncovered on 70% for 10 minutes.
Note: In case you have a browning mode, cook it covered, first on HI for 6 minutes, then on grill for another 10 minutes.
Cooked without oil but you could brush it with some before the last turning.
If you want it browner, grill it on high or hold the cooked pieces one by one over a direct flame.