BUTTER CHICKEN

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Jasmine Rice (PREP) | 8 | oz. (wt) |
Cooked Chicken Breast (1 portion) (PREP) | 5 | oz. (wt) |
Canola Oil | 1 | teaspoon |
Butter Chicken Sauce (PREP) | 6 | oz (wt) |
Naan Bread | 1 | piece |
Garlic Spread | .1 | oz (wt) |
Cilantro Sprig | 2 | sprig |
tomato | 2 | slices |
cubed cucumber | 1 | oz. (wt) |
pickled onion | .25 | oz. (wt) |
- TOOLS: Mixing Bowls, tongs
- PLATE: Pink metal bowl on round tray with napkin under bowl
- HOLD TIME: to order
- Recipe Instructions:
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Take 5oz chicken breast and cut from the side into 4 pieces and then cut each piece into 3.
- 2. In saucepan over medium heat, add canola oil and sliced, cooked chicken breast. Heat for 30 seconds, stirring gently with rubber spatula. Add 6 oz Butter Chicken Sauce and continue stirring. Heat until internal temp reaches 170°F.
- 3. While sauce is heating, place naan bread on flat top and lightly toast both sides, approximately 3 minutes.
- 4. In microwave-safe bowl, heat 1 portion (8 oz) of Jasmine Rice (PREP). Heat for 1 – 2 min until hot throughout
- 5. Lightly butter the toasted naan bread with Garlic Spread. Cut into 4 pieces (will look like rounded triangles).
- 7. Garnish tray with 2 slices of tomato, topped with 1 oz of cubed cucumber and .25 oz of pickled onion.
- 8. Garnish with lightly torn cilantro (no stems) over butter chicken only. (Do not garnish rice)
- Serve Immediately
- Allergy Information
- TBD