Butter Chicken
Cook Time: 75 Min.
Serving Size: 3 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F
Nutritional Content
Allergens: Citrus; Chicken; Tomato; Garlic; AllergenMilk
Calories: 500 Kcal
Carbohydrates: 15 g
Protein: 35 g
Total Fat: 34 g
Calcium: 125 mg
Sodium: 820 mg
Ingredients
10 Servings
2 1/2 tsp Salt, Iodized
2 1/2 Cup Cream, Whipping Heavy
1/3 Cup Butter, Salted Bulk
3 Tbsp Garlic, Powder
3 Tbsp 2 tsp Ginger, Ground
5 each Garlic, Clove Peeled
5 lb Chicken, Thigh Bnls Sknls
2 Tbsp 2 tsp Ginger, Ground
2 1/2 tsp Cumin, Ground
2 1/2 tsp Pepper, Cayenne
2 1/2 Cup Tomato, Puree Cnd
1 Tbsp 2 tsp Garam
Masala, Ground
2 Tbsp 2 tsp Lemon Juice PC
10 Oz xYogurt
Plain 1% Bulk
25 Servings
2 Tbsp Salt, Iodized
1 1/2 Qt Cream, Whipping Heavy
3/4 Cup Butter, Salted Bulk
1/2 Cup Garlic, Powder
2/3 Cup Ginger, Ground
12.5 each Garlic, Clove Peeled
12 lb 8 Oz Chicken, Thigh Bnls Sknls
1/3 Cup Ginger, Ground
2 Tbsp Cumin, Ground
2 Tbsp Pepper, Cayenne
1 1/2 Qt Tomato, Puree Cnd
1/4 Cup Garam
Masala, Ground
1/3 Cup Lemon Juice PC
1 lb 9 Oz xYogurt
Plain 1% Bulk
50 Servings
1/4 Cup Salt, Iodized
3 1/8 Qt Cream, Whipping Heavy
1 1/2 Cup Butter, Salted Bulk
1 Cup Garlic, Powder
1 1/8 Cup Ginger, Ground
25 each Garlic, Clove Peeled
25 lb Chicken, Thigh Bnls Sknls
3/4 Cup Ginger, Ground
1/4 Cup Cumin, Ground
1/4 Cup Pepper, Cayenne
3 1/8 Qt Tomato, Puree Cnd
1/2 Cup Garam
Masala, Ground
3/4 Cup Lemon Juice PC
3 lb 2 Oz xYogurt
Plain 1% Bulk
100 Servings
1/2 Cup Salt, Iodized
1 Gal 4 Cup Cream, Whipping Heavy
3 1/8 Cup Butter, Salted Bulk
2 Cup Garlic, Powder
2 1/3 Cup Ginger, Ground
50 each Garlic, Clove Peeled
50 lb Chicken, Thigh Bnls Sknls
1 1/2 Cup Ginger, Ground
1/2 Cup Cumin, Ground
1/2 Cup Pepper, Cayenne
1 Gal 4 Cup Tomato, Puree Cnd
1 Cup Garam
Masala, Ground
1 1/2 Cup Lemon Juice PC
6 lb 4 Oz xYogurt
Plain 1% Bulk
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Combine marinade ingredients. {spices and yogurt) mix well. Marinate Chicken in 3/4 of mixture overnight in *refrigerator at< 40F/4C.
Heat the ghee (butter or oil) over high heat in a large fry pan. Take the chicken out of the Marinade but do not wipe or shake off the marinade from the chicken (but don't pour the Marinade left in the bowl into the fry pan).
Place chicken in the fry pan and cook for around 3 minutes, or until the chicken is white all over (it doesn't really brown because of the Marinade).
Add the tomato puree, cream, and salt. Also add any remaining marinade left in the bowl. Turn down to low and simmer for 20 minutes.
CCP -- Maintain >140F/60C for only 4 hrs. CCP -- Cool: Product must reach 140F/60C to 70F/21 C within 2 hrs and 70F/21 C to 40F/4C within 4 hrs.