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Tikka Chicken Marinade
INGREDIENTS
2 tbsp tandoori spice
3 cups yogurt
1/4 cup lemon juice
1/4 cup cumin
1 and 1/2 tbsp cinnamon
1 tbsp cayenne
1 and 1/2 tbsp black pepper
1/4 cup minced ginger
1/2 bag of cleaned and chopped 1" chicken pieces
PROCEDURE
- Toss chicken pieces with yogurt marinate to cover chicken…You probably will not use all of marinade. Save excess marinade.
- Cook chicken on sheet pan for 6 minutes @ 350
- Let cool and portion to 5 oz
Tikka Sauce
INGREDIENTS
1 cup minced ginger
1/2 cup oil
3 yellow onions, rough chopped
1/2 cup minced garlic
6 tbsp crushed red pepper flakes
1 cup cumin
1 cup paprika
2 #10 cans diced tomatoes
1/2 cup sugar
4 and 1/2 qts cream
3 cans coconut milk
3 cup chopped cilantro
6 tbsp tandoori spice
PROCEDURE
- Saute onion, garlic, and ginger for 2 minutes
- Season with cumin, paprika, and crushed red pepper. Stir in tomatoes, sugar, coconut milk, and cream
- Simmer until sauce thickens about 30 minutes
- Puree with stick blender and add chopped cilantro
Basmatti Rice
INGREDIENTS
9 cups rice
13.5 cups chicken stick
2 tbsp salt
4 yellow onions, small diced
4 red bell peppers, small diced
PROCEDURE
- Place all ingredients in hotel pan and cover with foil
- Bake @ 400 for 35 minutes
