Tandoori Chicken

Name: Tandoori Chicken
Ingredients: 15 lbs + 1.75 oz Chicken (drumstick, meat and skin); 4 tsp Salt; 2 cups Lemon juice; 3 quarts Yogurt (plain, low-fat); 2 tsp Garlic powder; 4 Tbsp Ginger (dried, ground); ½ cup Garam masala; 4 Tbsp Paprika; ½ cup Chili powder; ½ cup Turmeric (ground); As needed Cooking spray

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Recipe HACCP Process:

#2 Same Day Service

Serving Size:

3.5 oz

Yield: 50 servings

Source:

JSI Back to Basics: Indian Fare Recipe

Ingredients

15 lbs + 1.75 oz Chicken, drumstick, meat and skin
4 tsp Salt
2 cups Lemon juice
3 quarts Yogurt, plain, low-fat
2 tsp Garlic powder
4 Tbsp Ginger, dried, ground
½ cup Garam masala
4 Tbsp Paprika
½ cup Chili powder
½ cup Turmeric, ground
As needed Cooking spray

Instructions:

Cut a slit into each drumstick so the marinade can infuse through the meat.
In a large bowl, combine all other ingredients and mix until smooth.
Mix yogurt mixture with the raw chicken in a mixing bowl, cover, and refrigerate for 4-6 hours (or, a minimum of 30 minutes for small batches).
Preheat oven to 425°F (400°F for convection oven). Place parchment paper on large hotel pans and spray generously with cooking spray. Arrange chicken on the pans, so that they are not touching (do not overcrowd the pan). Discard excess marinade.
Load pans on alternating racks in oven which will help chicken brown more evenly. Cook for 15 minutes then reduce the oven temperature to 375°F and cook for another 15-20 minutes or until you reach an internal temperature of 165°F.
Heat to 165°F or higher for at least 15 seconds.
Hold for hot service at 135°F or higher.

Nutritional Analysis:

Calories: 270.09kcalCarbohydrates: 7.11gProtein: 28.4gFat: 13.74gSaturated Fat: 4.04gTrans Fat: 0.06gCholesterol: 128.67mgSodium: 220mgFiber: 0.79gSugar: 4.97g

Meal Component Information:

Meat/Meat Alternate – 2.25 oz equivalent

Note:

Choose USDA foods whenever available to save on cost.