Chicken, Tandoori

Serving Sizes by Weight		Serving Sizes by Volume		Serving Each
Elementary	4.2 oz	Elementary	N/A	Elementary	1
Secondary	6.7 oz	Secondary	N/A	Secondary	1

Recipe Total Yield
Weight	30.19 lb

Analysis	Meat / Meat Alternate (oz)	Grains / Breads (Servings)	Vegetables / Fruits (Cups)
Elementary	2	0	0
Secondary	4	0	0

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Ingredients	Instruction	As Purchased	Prepped by Weight	Prepped by Volume
Chicken, 8-Cut Raw	thaw, see method	40 lb	40 lb
Yogurt, Low Fat Plain		6 lb	6 lb	3 qt
Lime Juice, Fresh		1 C		1 C
Lemon Juice, Fresh		1 C		1 C
Ginger, Fresh	peel grated	1.5 oz	1.5 oz	3 Tbsp
Coriander, Ground		1.2 oz	1.2 oz	5 Tbsp, 0.84 tsp
Cumin, Ground		1.2 oz	1.2 oz	5 Tbsp, 0.84 tsp
Anise, Ground		0.75 oz	0.75 oz	3 Tbsp
Cayenne, Dry Ground		0.3 oz	0.3 oz	2 Tbsp
Garlic, Fresh		1.54 oz	1.3 oz	5 Tbsp, 0.84 tsp
Vegetable Oil		8 Tbsp		8 Tbsp

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