Chicken Tikka

Family Child Care

Ingredients Amount / Measure Notes
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ‎ 8 1/4 oz.
  • Lime juice, raw ‎ 2 1/4 tsp.
  • Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 1 1/2 oz.
  • Onions, raw chopped 1 tbsp., 2 7/8 tsp. ‎
  • Vegetable oil, palm kernel ‎ 1 tbsp.
  • Salt, table ‎ 1/4 tsp.
  • Spices, pepper, black ground 1/8 tsp.
  • Spices, nutmeg, ground ‎ <1/8 tsp.
  • Spices, cardamom ground 1/4 tsp.
  • Coriander (cilantro) leaves, raw ‎ 1 tbsp., 1 1/3 tsp ‎
  • Tomatoes, red, ripe, raw, year round average diced 6 1/4 oz.
  • Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 tbsp., 1 1/3 tsp ‎
  • Cauliflower, raw ‎ 5 1/2 oz.
  • Spices, curry powder ‎ 3/4 tsp.


INSTRUCTIONS


  • In a large bowl, mix together chicken, lime juice, and yogurt. Cover and let marinate for atleast one hour. 
  • Spread chicken out onto sheet tray, or 9x13 inch tray. Bake at 350 degrees F for about 30 minutes.
  • Dice onion and saute with oil in a medium pot while the chicken is cooking. Add all spices except for curry powder and 1/2 of the salt. Stir to combine and cook for about 2 minutes. 
  • Add tomatoes and milk. Bring to a boil and then reduce heat to simmer
  • In a large bowl, toss together the cauliflower, remainder of the salt, and curry powder. Spread on a sheet tray or 9x13 inch pan, and roast in the oven at 375 degrees for 15-20 minutes. 
  • Combine cauliflower and chicken mixture. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Tikka - Family Child Care
Serving Size
 
3 oz
Amount per Serving
Calories
94.085
% Daily Value*
Fat
 
4.261
g
7
%
Saturated Fat
 
2.317
g
14
%
Cholesterol
 
23.515
mg
8
%
Sodium
 
136.353
mg
6
%
Potassium
 
394.076
mg
11
%
Carbohydrates
 
3.973
g
1
%
Fiber
 
1.099
g
5
%
Sugar
 
1.824
g
2
%
Protein
 
10.38
g
21
%
Vitamin A
 
13.312
IU
0
%
Vitamin C
 
17.203
mg
21
%
Calcium
 
27.391
mg
3
%
Iron
 
0.726
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Child Care Centers - 25 servings

Ingredients Amount / Measure Notes
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ‎ 2 lbs., 2 oz. ‎
  • Lime juice, raw ‎ 3 tbsp.
  • Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 6 oz.
  • Onions, raw chopped 1/2 c.
  • Vegetable oil, palm kernel ‎ 1/4 c.
  • Salt, table ‎ 3/4 tsp.
  • Spices, pepper, black ground 1/2 tsp.
  • Spices, nutmeg, ground ‎ 1/4 tsp.
  • Spices, cardamom ground 1 tsp.
  • Coriander (cilantro) leaves, raw ‎ 1/3 c., 2 tsp. ‎
  • Tomatoes, red, ripe, raw, year round average diced 1 lbs., 10 oz. ‎
  • Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1/3 c., 2 tsp. ‎
  • Cauliflower, raw ‎ 1 lbs., 6 1/2 oz. ‎
  • Spices, curry powder ‎ 1 tbsp.


INSTRUCTIONS


  • In a large bowl, mix together chicken, lime juice, and yogurt. Cover and let marinate for atleast one hour. 
  • Spread chicken out onto sheet tray, or 9x13 inch tray. Bake at 350 degrees F for about 30 minutes. 
  • Dice onion and saute with oil in a medium pot while the chicken is cooking. Add all spices except for curry powder and 1/2 of the salt. Stir to combine and cook for about 2 minutes. 
  • Add tomatoes and milk. Bring to a boil and then reduce heat to simmer
  • In a large bowl, toss together the cauliflower, remainder of the salt, and curry powder. Spread on a sheet tray or 9x13 inch pan, and roast in the oven at 375 degrees for 15-20 minutes. 
  • Combine cauliflower and chicken mixture. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Tikka - Child Care Centers - 25 servings
Serving Size
 
3 oz
Amount per Serving
Calories
94.085
% Daily Value*
Fat
 
4.261
g
7
%
Saturated Fat
 
2.317
g
14
%
Cholesterol
 
23.515
mg
8
%
Sodium
 
136.353
mg
6
%
Potassium
 
394.076
mg
11
%
Carbohydrates
 
3.973
g
1
%
Fiber
 
1.099
g
5
%
Sugar
 
1.824
g
2
%
Protein
 
10.38
g
21
%
Vitamin A
 
13.312
IU
0
%
Vitamin C
 
17.203
mg
21
%
Calcium
 
27.391
mg
3
%
Iron
 
0.726
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Schools - 50 servings

Ingredients Amount / Measure Notes
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ‎ 8 lbs., 8 oz. ‎
  • Lime juice, raw ‎ 3/4 c.
  • Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 1 lbs., 8 oz. ‎
  • Onions, raw chopped 1 pt.
  • Vegetable oil, palm kernel ‎ 1 c.
  • Salt, table ‎ 1 tbsp.
  • Spices, pepper, black ground 2 tsp.
  • Spices, nutmeg, ground ‎ 1 tsp.
  • Spices, cardamom ground 1 tbsp., 1 tsp. ‎
  • Coriander (cilantro) leaves, raw ‎ 1 1/2 c.
  • Tomatoes, red, ripe, raw, year round average diced 6 Ibs., 8 oz. ‎
  • Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 1/2 c.
  • Cauliflower, raw ‎ 5 Ibs., 10 oz. ‎
  • Spices, curry powder ‎ 1/4 c.


INSTRUCTIONS


  • In a large bowl, mix together chicken, lime juice, and yogurt. Cover and let marinate for at least one hour. 
  • Spread chicken out onto sheet tray, or 9x13 inch tray. Bake at 350 degrees F for about 30 minutes. 
  • Dice onion and saute with oil in a medium pot while the chicken is cooking. Add all spices except for curry powder and 1/2 of the salt. Stir to combine and cook for about 2 minutes.
  • Add tomatoes and milk. Bring to a boil and then reduce heat to simmer
  • In a large bowl, toss together the cauliflower, remainder of the salt, and curry powder. Spread on a sheet tray or 9x13 inch pan, and roast in the oven at 375 degrees for 15-20 minutes. 
  • Combine cauliflower and chicken mixture. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Tikka - Schools - 50 servings
Serving Size
 
0.75 cup
Amount per Serving
Calories
188.17
% Daily Value*
Fat
 
8.521
g
13
%
Saturated Fat
 
4.633
g
29
%
Trans Fat
 
0.001
g
Cholesterol
 
47.03
mg
16
%
Sodium
 
272.706
mg
12
%
Potassium
 
788.152
mg
23
%
Carbohydrates
 
7.947
g
3
%
Fiber
 
2.198
g
9
%
Sugar
 
3.648
g
4
%
Protein
 
20.761
g
42
%
Vitamin A
 
26.624
IU
1
%
Vitamin C
 
34.405
mg
42
%
Calcium
 
54.781
mg
5
%
Iron
 
1.452
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Schools - 100 servings

Ingredients Amount / Measure Notes
  • Chicken Diced, 1/2", White Meat, Low Sodium, 2M, 59/2.7oz, 10#, Tyson, 10241600928 ‎ 17 Ibs.
  • Lime juice, raw ‎ 1 1/2 c.
  • Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) ‎ 3 Ibs.
  • Onions, raw chopped 1 qt.
  • Vegetable oil, palm kernel ‎ 1 pt.
  • Salt, table ‎ 2 tbsp.
  • Spices, pepper, black ground 1 tbsp., 1 tsp. ‎
  • Spices, nutmeg, ground ‎ 2 tsp.
  • Spices, cardamom ground 2 tbsp/. 2 tsp. ‎
  • Coriander (cilantro) leaves, raw ‎ 1 pt., 1 c. ‎
  • Tomatoes, red, ripe, raw, year round average diced 13 Ibs.
  • Milk, White, 1%, Low Fat, Gallon, Hiland Dairy, 13200 ‎ 1 pt., 1 c. ‎
  • Cauliflower, raw ‎ 11 ibs., 4 oz. ‎
  • Spices, curry powder ‎ 1/2 c.


INSTRUCTIONS


  • In a large bowl, mix together chicken, lime juice, and yogurt. Cover and let marinate for atleast one hour
  • . Spread chicken out onto sheet tray, or 9x13 inch tray. Bake at 350 degrees F for about 30 minutes. 
  • Dice onion and saute with oil in a medium pot while the chicken is cooking. Add all spicesexcept for curry powder and 1/2 of the salt. Stir to combine and cook for about 2 minutes. 
  • Add in drained tomatoes and milk. Bring mixture to a boil. Reduce heat toa simme Add tomatoes and milk. Bring to a boil and then reduce heat to simmerr.
  • In a large bowl, toss together cauliflower, remainder of salt, and curry powder. Spread onto sheet tray and roast in the oven at 375° F for 15minutes.
  • Combine cauliflower and chicken mixture. Hold hot for service.

NUTRITION INFORMATION


Nutrition Facts
Chicken Tikka - Schools - 100 servings
Serving Size
 
0.75 cup
Amount per Serving
Calories
188.17
% Daily Value*
Fat
 
8.521
g
13
%
Saturated Fat
 
4.633
g
29
%
Trans Fat
 
0.001
g
Cholesterol
 
47.03
mg
16
%
Sodium
 
272.706
mg
12
%
Potassium
 
788.152
mg
23
%
Carbohydrates
 
7.947
g
3
%
Fiber
 
2.198
g
9
%
Sugar
 
3.648
g
4
%
Protein
 
20.761
g
42
%
Vitamin A
 
26.624
IU
1
%
Vitamin C
 
34.405
mg
42
%
Calcium
 
54.781
mg
5
%
Iron
 
1.452
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.