CHICKEN TIKKA MASALA TACOS CN EQUIVALENCY = 2 M/MA, 2 G SERVING SUGGESTION: Serve 2 Street Tacos with Roasted Plantains #470615 and Black Beans.
INGREDIENTS Aahar Foods Chicken Tikka Masala #8120010 Naan #8120160 1 Bag Unbreaded Chicken, frozen 1⁄2 Pouch of Tikka Masala Sauce, thawed 40 Naan, thawed
NSLP: Hot Lunch, 20 Portions Please read recipe the whole way through before starting. Cooking conditions may vary based on equipment; adjust time and temperature as needed.
2 Cups Red Onions, diced 1⁄2 Cup Cilantro, chopped 1 Quart Creamy Tzatziki Sauce THAWING INSTRUCTIONS: Tikka Masala Sauce Thaw the unopened frozen shelf stable sauce pouch at room temperature or in warm water.
Chicken and Sauce Mixture Place the frozen non-breaded chicken strips into a full-size 2” hotel pan. Add the sauce to the chicken. Place under refrigeration until thawed. HEATING INSTRUCTIONS: Convection Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated convection oven set to 325°F. Heat covered for 20-22 minutes, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. Combi Oven: Insert the full-size 2” hotel pan of chicken with sauce into a preheated combi oven set to 325°F. Heat uncovered for 18-20 minutes with 100% moisture, or until the product reaches an internal temperature of 165°F. Stir halfway through the cooking process to coat the chicken. Hot hold at 135°F or above. SERVING: Use a calibrated thermometer to ensure food temperature is 135°F or above. Hot hold at 135°F or above.
For CN portion: Divide a #12 scoop of chicken tikka masala on (2) naan and top with cilantro, red onion and tzatziki sauce. Portion size may vary by individual practice.
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