Chicken Tikka Masala

L-346-00 Meat, Fish and Poultry

Yellow
Moderate
100 Portions
¾ cup (7-½ oz)
Steam-Jacketed Kettle, 18 x 26-Inch Sheet Pans (10), 18 x 26-Inch Wire Racks (10)
325ºF
30 min. Marinate: 4 hr

INGREDIENTS

ItemMeasureWeightApprox issue

CHICKEN, BREAST, BNLS/SKNLS, DICED 1-INCH

30 lb

33 lb 10 oz

YOGURT, PLAIN, FAT-FREE

1-¼ gal

10 lb 10 oz

LEMON, JUICE, FRESH

2-½ cups

1 lb 4 oz

3 lb fresh lemons

CUMIN, GROUND

¾ cup

3 oz

PEPPER, RED, CRUSHED

¾ cup

2-¼ oz

PEPPER, BLACK, GROUND

¾ cup

2-⅞ oz

CINNAMON, GROUND

6 tbsp + 1-½ tsp

3-¼ oz

GINGER, FRESH, MINCED

1-¼ cup

7-½ oz

10-⅛ oz

BUTTER, UNSALTED

10 tbsp

5 oz

GARLIC, FRESH, MINCE U17-238D

6 tbsp + 1-½ tsp

3 oz

3-½ oz

PEPPERS, JALAPENO, CANNED, MINCED

6 tbsp + 1-½ tsp

2-½ oz

CORIANDER, GROUND

¾ cup

2-½ oz

CUMIN, GROUND

6 tbsp + 1-½ tsp

1-⅔ oz

PAPRIKA, GROUND

6 tbsp + 1-½ tsp

1-⅓ oz

GARAM MASALA, GROUND

6 tbsp + 1-½ tsp

2-½ oz

SALT

3 tbsp + 1-½ tsp

2-¼ oz

SAUCE, TOMATO, CANNED

16-½ cups

10 lb

HEAVY CREAM

10 cups

5 lb

MILK, NONFAT, EVAPORATED, CANNED

10 cups

5 lb

CILANTRO, FRESH, CHOPPED

5 cups

10 oz

13-⅓ oz

DIRECTIONS

CP: Thaw chicken under refrigeration at 41°F (5ºC).

  1. In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
  2. For Marinade: In a bowl, combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon and ginger; mix well. 
  3. Pour marinade over chicken in appropriate marinating vessel (glass, food-grade plastic, or stainless steel); mix well. CP: Marinate under refrigeration at 41°F (5°C) for 4 hours.
  4. For Sauce: In a steam-jacketed kettle, sauté garlic and jalapenos in butter for 1 minute.
  5. Add coriander, cumin, paprika, garam masala, salt, and tomato sauce; simmer 15 minutes, stirring occasionally.
  6. Add cream and evaporated milk to spiced tomato sauce; simmer to thicken 5 minutes, stirring occasionally.
  7. For Chicken: Place a lightly sprayed wire rack on each of the 18 x 26-inch sheet pans.
  8. Transfer approximately 4 lb 10 oz marinated chicken pieces on to each rack leaving space between each piece.
  9. Using a convection oven, bake at 325°F (163°C) on high fan, open vent for 8 to 10 minutes. CCP: Internal temperature must reach 165°F (74°C) or higher for 15 seconds.
  10. Add chicken to the sauce and simmer for 5 minutes. CP: hold for hot service at 135°F (57°C) or higher.
  11. Garnish with fresh cilantro.

RECIPE NOTES

  1. In Step 2, 1 lb 4 oz (2-½ cups) bottled lemon juice, per 100 portions, may be substituted for fresh lemon juice.
  2. In Step 4, 1-½ oz (¼ cup) granulated garlic, per 100 portions, may be substituted for fresh garlic.
  3. Chicken should be in the oven while the sauce is simmering so they are ready simultaneously in order to be combined in Step 10.
  4. Serving suggestion: serve over brown or white jasmine rice, Recipes E-024-05- E-024-00.
  5. * Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar together.

NUTRITION FACTS

Calories277
Carbohydrates8 g
Sugars*6 g
Protein31 g
Fat13 g
Saturated Fat6.9 g
Sodium573 mg
Calcium136 mg
Fiber1.5 g
Combat Capabilities Development Command-Soldier Center // U17-238