Indian Butter Chicken Recipe Name: Indian Butter Chicken Total Servings: 100 Serving size: 10 fluid ounces (use deep cooking spoon or laddle) Factor Amount to Serve 100 Ingredient Original Amount Butter 1 cup, use only 2 TBS 16 16 2/3 cups, use only 1 cup Onion 1 small onion minched 16 16 1/2 small onions, minced Garlic 1 TBS minched 16 1 cup and 1TBS minched Butter Remainging butter 16 Remainging butter Tomato sauce 16 Heavy cream 1 can, 15 ounces 3 cups 16 16 1/2 cans, 15 ounce cans 50 cups Salt 2 tsp 16 2/3 cup and 1 tsp Cayenne pepper Garam masala 1 tsp 16 1/3 cup and 1 tsp 1 tsp 16 1/3 cup and 1 tsp 1 1/2 pounds cut into cubes 16 25 pounds cut into cubes 2 TBS 16 2 cups and 1 TBS 2 TBS 16 2 cups and 1 TBS Chicken breast Vegetable oil Tandoori masala Directions Preheat 2 industrial size ovens to 375 degrees F (190 degrees C) Melt 1 cup of butter in each large 32 cm 4 in deep frying pan frying pan, Divide into halfs and stir in onion and garlic till onions are carmalized to a dark brown about 20 minutes. Melt remaining butter in heavy duty 30 qt pot over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper and garam masala, simmer for 45 minutes stirring occasionally, then stir in caramelized onions. Meanwhile divide chicken roughly into 4 1/2 pound sections toss with vegetable oil and tandoori masala, bake on industrial size 4 qt baking/roast pans. Bake chicken 2 pans at a time, until no longer pink in the center about 20 minutes. Once done add chicken into sauce and simmer for 15 minutes before serving. Best Served on a bed of rice or with Naan flat bread. HACCP/ Food Safety Notes: Wash hands before and after handling uncooked meat. Keep meat refrigerated under 40 degrees F, until ready to use. Keep all other perishables also under 40 degrees F. Make sure to wash hands during preparation and after. Make sure to keep sauce over 135 degrees F when ready to eat. Cool and refrigerate within 2 hours, after labeling, dating and covering. Reheat any leftovers at 165 degrees F. Indian Butter Chicken Recipe Name: Indian Butter Chicken Total Servings: 50 Serving size: 10 fluid ounces (use deep cooking spoon or laddle) Ingredient Original Amount Factor Amount to Serve 50 Directions Preheat 2 industrial size ovens to 375 degrees F (190 degrees C) Butter 1 cup, use only 2 TBS 8 8 1/3 cups, use only 1 cup Onion 1 small onion minched 8 8 small onions, minced Garlic 1 TBS minched 8 1/2 cup minched Butter Remainging butter 8 Remainging butter Tomato sauce 8 Heavy cream 1 can, 15 ounces 3 cups 8 8 1/4 cans, 15 ounce cans 25 cups Salt 2 tsp 8 1/3 cup and 1 tsp Cayenne pepper Garam masala 1 tsp 8 2 TBS and 2-1/4 tsp 1 tsp 8 2 TBS and 2 1/4 tsp 1 1/2 pounds cut into cubes 8 12 1/2 pounds cut into cubes 2 TBS 8 1 cup and 1 TBS 2 TBS 8 1 cup and 1 TBS Chicken breast Vegetable oil Tandoori masala Melt 1/2 cup of butter in each large 32 cm 4 in deep frying pan frying pan (2 pans), Divide into halfs and stir in onion and garlic till onions are carmalized to a dark brown about 20 minutes. Melt remaining butter in heavy duty 15 qt pot over medium-high heat along with tomato sauce, heavy cream, salt, cayenne pepper and garam masala, simmer for 45 minutes stirring occasionally, then stir in caramelized onions. Meanwhile divide chicken roughly in 1/2, toss with vegetable oil and tandoori masala, bake on industrial size 4 qt baking/roast pans. Bake chicken until no longer pink in the center about 15 minutes. Once done add chicken into sauce and simmer for 15 minutes before serving. Best Served on a bed of rice or with Naan flat bread. HACCP/ Food Safety Notes: Wash hands before and after handling uncooked meat. Keep meat refrigerated under 40 degrees F, until ready to use. Keep all other perishables also under 40 degrees F. Make sure to wash hands during preparation and after. Make sure to keep sauce over 135 degrees F when ready to eat. Cool and refrigerate within 2 hours, after labeling, dating and covering. Reheat any leftovers at 165 degrees F. Indian Butter Chicken Recipe Name: Indian Butter Chicken Total Servings: 6 Serving size: 10 fluid ounces (use deep cooking spoon or laddle) Ingredient Amount Directions Preheat oven to 375 degrees F (190 degrees C) Butter Onion Garlic 1 cup, use only 2 TBS 1 small onion minched 1 TBS minched Melt a few tablespoons of butter in a medium skillet over medium heat. Stir in onion and garlic cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Butter Tomato sauce Heavy cream Salt Cayenne pepper Garam masala Remainging butter 1 can, 15 ounces 3 cups 2 tsp 1 tsp 1 tsp Meanwhile melt the remaining butter in a medium saucepan over medium-high heat alomng with tomator sauce, heavy cream, cayenne pepper and garam masala. Bring to a simmer, then reduce heat to medium low; cover and simmer for 30 minutes, stirring occasionally. Then stir in carmalized onions. Chicken breast Vegetable oil Tandoori masala 1 1/2 pounds cut into cubes 2 TBS 2 TBS Toss cubes chicken with vegetable oil until coated, then season with tandoori masala and spread onto baking sheet. Bake chicken until no longer pink in the center about 12 minutes. Once done add chicken into sauce and simmer for 5 minutes before serving. Best Served on a bed of rice or with Naan flat bread. HACCP/ Food Safety Notes: Wash hands before and after handling uncooked meat. Keep meat refrigerated under 40 degrees F, until ready to use. Keep all other perishables also under 40 degrees F. Make sure to wash hands during preparation and after. Make sure to keep sauce over 135 degrees F when ready to eat. Cool and refrigerate within 2 hours, after labeling, dating and covering. Reheat any leftovers at 165 degrees F.
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