Products used in this recipe
Baby Bakers™ and Butter Chicken
Yield: 40 Servings
Yield: 40 Servings
Tender chunks of chicken and Baby Bakers™ potatoes come together in a one-dish meal with a flavorful sauce—give this hearty, satisfying dish a try—they’ll love it.
Preparation Instructions:
Step 1
The day before service, thaw chicken under refrigeration overnight.
Step 2
Preheat oven to 375°F.
Step 3
Prepare chicken according to package instructions. Hold warm.
Step 4
Heat a tilt skillet over medium heat. Add butter. Once butter is melted, add cumin, garam masala, chili powder, garlic, and ginger. Sauté for 30 seconds or until fragrant. Then, immediately add peppers and onions to the spices so they do not burn. Sauté for 3 minutes.
Step 5
Add tomato paste and stir, sautéing for an additional 2 minutes or until paste darkens in color. Add water, sugar, and salt. Stir to combine.
Step 6
Add chicken and simmer for a few more minutes.
Step 7
Turn off heat and stir in sour cream and yogurt. Transfer to pans for service and sprinkle with optional chopped cilantro.
Step 8
While butter chicken is cooking, heat Baby Bakers™. Place baby bakers on a sheet pan sprayed with pan release in a single layer. Roast at 375°F for 12 minutes.
Step 9
Using a #8 disher, serve 1/2 cup baby bakers to each student. Top with a #8 disher of butter chicken with peppers and onions.
Meal Components
2 m/ma, 1/2 cup starchy vegetable, 1/8 cup red/orange vegetable
