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.