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Butter Chicken

This document provides a recipe for butter chicken that serves 10 people. It lists the ingredients and their quantities needed to make the marinade for the chicken and the sauce. The method describes marinating the chicken for 30 minutes to an hour, then browning it in batches in oil. Onions and spices are sautéed to make the sauce base, which is then blended smooth. The chicken is added back to the sauce to finish cooking for 8-10 minutes until thickened.

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Bharat Bhusan
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115 views3 pages

Butter Chicken

This document provides a recipe for butter chicken that serves 10 people. It lists the ingredients and their quantities needed to make the marinade for the chicken and the sauce. The method describes marinating the chicken for 30 minutes to an hour, then browning it in batches in oil. Onions and spices are sautéed to make the sauce base, which is then blended smooth. The chicken is added back to the sauce to finish cooking for 8-10 minutes until thickened.

Uploaded by

Bharat Bhusan
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLSX, PDF, TXT or read online on Scribd
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RECIPE-:BUTTER CHICKEN

Batch Size 10

Percentage
INGRIDENTS PROCESS/SPECIFICATION Batch Qty (Kg)
Input %
MARINADE
CHICKEN BONELESS(THIGH/BREAST) 5.333 42.272
CURD ANY THICK 0.800 6.341
GARLIC MINCED 0.150 1.189
GINGER MINCED 0.100 0.793
GARAM MASALA CATCH/MDH 0.067 0.528
TURMARIC 0.033 0.264
CUMIN POWDER 0.033 0.264
RED CHILLI POWDER 0.033 0.264
SALT TATA 0.033 0.264
MUSTARD OIL 0.133 1.057
FOR THE SAUCE
REFINED OIL 0.200 1.585
GHEE 0.200 1.585
ONION CHOPPED/SLICED 0.667 5.284
GARLIC PASTE 0.147 1.162
GINGER PASTE 0.100 0.793
CUMIN POWDER 0.047 0.370
GARAM MASALA POWDER 0.047 0.370
CORIANDER POWDER 0.033 0.264
TOMATO CHOPPED/SLICED 2.667 21.136
RED CHILLI POWDER 0.033 0.264
SALT 0.040 0.317
CREAM WHISKED 1.600 12.682
SUGAR 0.100 0.793
KASOORI METHI CRUSHED 0.020 0.159
TOTAL 12.617 100.000
YIELD 10.000 79.260

METHOD

In a bowl, combine chicken with all of the ingredients for the chicken
marinade; let marinate for 30 minutes to an hour (or overnight if time
allows).
Heat oil in a pot over medium-high heat. When sizzling, add chicken
pieces in batches of two or three, making sure not to crowd the pan.
Fry until browned for only 3 minutes on each side. Set aside and keep
warm. (You will finish cooking the chicken in the sauce.)

Heat ghee in the same pan. Fry the onions until they start to sweat
(about 6 minutes) while scraping up any browned bits stuck on the
bottom of the pan. 

Add garlic and ginger and sauté for 1 minute until fragrant, then add
ground coriander, cumin and garam masala. Let cook for about 20
seconds until fragrant, while stirring occasionally.
Add crushed tomatoes, chili powder and salt. Let simmer for about 10-
15 minutes, stirring occasionally until sauce thickens and becomes a
deep brown red colour.

Remove from heat, scoop mixture into a blender and blend until
smooth. You may need to add a couple tablespoons of water to help it
blend (up to 1/4 cup). Work in batches depending on the size of your
blender.

Pour the puréed sauce back into the pan. Stir sugar and crushed
kasoori methi (or fenugreek leaves) through the sauce. Add the
chicken with juices back into the pan and cook for an additional 8-10
minutes until chicken is cooked through and the sauce is thick and
bubbling. Put out heat and garnish it with cream .
120 640.00
60 48.00
60 9.00
60 6.00
100 6.67
100 3.33
100 3.33
100 3.33
20 0.67
100 13.33
0.00
200 40.00
700 140.00
20 13.33
60 8.80
60 6.00
100 4.67
100 4.67
100 3.33
30 80.00
100 3.33
20 0.80
200 320.00
45 4.50
100 2.00

1365.10 136.51 5000 3634.90

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