Chicken, Tandoori

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary4.2 ozElementaryN/AElementary1
Secondary6.7 ozSecondaryN/ASecondary1
Recipe Total Yield
Weight30.19 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary200
Secondary400
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken, 8-Cut Rawthaw, see method40 lb40 lb
Yogurt, Low Fat Plain6 lb6 lb3 qt
Lime Juice, Fresh1 C1 C
Lemon Juice, Fresh1 C1 C
Ginger, Freshpeel grated1.5 oz1.5 oz3 Tbsp
Coriander, Ground1.2 oz1.2 oz5 Tbsp, 0.84 tsp
Cumin, Ground1.2 oz1.2 oz5 Tbsp, 0.84 tsp
Anise, Ground 0.75 oz0.75 oz3 Tbsp
Cayenne, Dry Ground0.3 oz0.3 oz2 Tbsp
Garlic, Fresh1.54 oz1.3 oz5 Tbsp, 0.84 tsp
Vegetable Oil8 Tbsp8 Tbsp

Method

  1. Defrost chicken under refrigeration for 2 days prior to cooking.
  2. Sort all chicken by parts.
  3. Combine all remaining ingredients and mix well.
  4. Keeping parts separate, marinate the chicken in the yogurt mixture for 24 hours under refrigeration.
  5. Place each part type (example all legs) in one layer on parchment lined full sheet pans to ensure even cooking.
  6. Pieces per sheetpan: Wings - 42 Legs - 40 Thighs - 24 Breasts - 20
  7. Season chicken with salt and pepper.
  8. Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
  9. Using an instant read thermometer, test more than one piece per tray.
  10. Transfer to a 2 or 4 inch hotel pan. If cooking for next day service cool according to HACCP SOP.
  11. Pieces per 2 inch hotel pan (for service and reheat) Wings - 20 Legs - 24 Thighs - 15 Breasts - 12
  12. Otherwise, hold hot for service according to HACCP SOP.
  13. Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
  14. Elementary serving = 1/2 breast or 1 thigh or 1 leg and 1 wing or 2 wings Secondary serving = 1 breast or 1 leg and 1 thigh or 1 leg and 2 wings

Serving Guidelines

Type of Pans Needed:2.5" Hotel Pan
Number of Pans Needed:6
Elementary Portions Per Pan:19
Secondary Portions Per Pan:12
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs
Elementary Cost per Serving:$0.30
Secondary Cost per Serving:$0.48