Butter Chicken

Recipe adapted from Dawson County School Nutrition

Rich and creamy Indian curry made with marinated chicken cooked in a spiced tomato and butter-based gravy.

Ingredients:

18 3/4 lbs Chicken, Wht/drk meat, cooked, boneless/skinless. (Commercially Processed ready to eat)
150 cup Brown Rice Pilaf
.25 cup Canola oil
2 cup Onion, yellow, 1/4 inch chopped.
3 tbsp Garlic, fresh, peeled, minced
1 tsp Ginger, fresh minced
6 lbs Tikka Marsala, AP
1 oz Lemon juice
1/4 cup Chili powder
2 tbsp Butter, unsalted
3/4 cup Cilantro, washed and chopped

Steps:

Place chicken into the cooler to thaw.

Hold at 41°F or below.

Prepare the Brown Rice Pilaf recipe.
In a large pot or tilt skillet, heat canola oil.
Add sliced onions and sauté until slightly translucent.
Add in the minced ginger and garlic. Sauté 1-2 minutes, constantly stirring.
Add chicken, Tikka Marsala sauce, lemon juice and spices and mix well.
Simmer covered for approximately 20 minutes, with occasional stirring to prevent scorching.

Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.

Place the butter chicken into serving line pans, cover and hold hot for service.

Hold at 135°F or above.

Use long narrow pans or 1/2 pans for both the rice and the Butter Chicken.

Portion 1 cup of the rice pilaf and top with 3 oz of the butter chicken. Garnish with the chopped cilantro.

Recipe Details

Meal Components:

Grain (G)

Meat/Meat Alternate (M/MA)

Crediting Information

2 oz. eq Meat/Meat Alternate (M/MA)
2 oz. eq Grain (G)

HACCP Category:

Process #2 (Same Day)

Portions:

150

Nutrition Information:

Nutrient	Amount	Unit
Calories:	432	cal
Saturated Fat:	2.58	g
Total Fat:	10.03	g
Sodium:	635.16	mg

Tips:

Most precooked chicken will work. Avoid small dice or fine shredded. Bite-sized chunks or roughly pulled chicken work best. Rice can be reduced to 1/2 cup if serving a WG flat bread, naan or roll.

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