Tandoori Chicken Legs with Raita Dip
created by: Dairy MAX
Recipe Category: Lunch, Speed Scratch
Cooking Process: #2 Same Day Service
Total Time: 1 hour 35 minutes
Meal Pattern Contribution: 2 oz eq m/ma
Ingredients
Tandoori Chicken:
Tandoori Chicken:
Raita Dip:
Raita Dip:
These yogurt-marinaded drumsticks are served with a side of creamy, cool raita dip to balance out some of the spice. Each leg adds 27 grams of protein to the tray to keep students going the rest of the school day, while also providing 2 oz eq m/ma.
Directions
- Combine Greek yogurt, garlic, lemon juice, chili powder, garam masala, cumin, paprika, salt and ginger in a bowl or container large enough to hold the chicken.
CCP: No bare hand contact with ready to eat food. - Using gloved hands, rinse chicken and blot dry with paper towels. Cut 2 deep slits in each leg.
- Add chicken to bowl with marinade. Using gloved hands, mix to coat, ensuring marinade gets inside cuts. Marinate for a minimum of 4 hours and up to 24 hours for the best flavor.
- On day of service, preheat oven to 425° F. Prepare sheet pans with pan liners or pan release. Use four sheet pans for 96 servings; 24 drumsticks per pan.
- Using gloved hands, shake excess marinade off chicken and place on prepared sheet pans. Bake for 20–25 minutes or until internal temperature reaches 165° F.
CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold and serve at 135° F or higher.
CCP: No bare hand contact with ready to eat food. - Prepare raita dip: Combine Greek yogurt, cilantro, cucumber, red onion, cumin, salt, chili powder and black pepper in a bowl or container. Raita dip can be made one day in advance. Store covered in the refrigerator or pre-portion 2 tablespoons using a #30 disher into 2-ounce cups.
CCP: Hold and serve at 41° F or below. - Serve 1 drumstick with a 2-ounce cup of raita dip.
*See Marketing Guide for AP (As Purchased) weights when EP (Edible Portion) weights are provided in the recipe.
The drumstick contributes 1.8 oz m/ma without the raita dip.
ALLERGENS: Milk
Allergen and nutrient information may vary based on the specific products and ingredients used on site.
Nutrients Per Serving
Calories: 238
Total Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 122 mg
Sodium: 417 mg
Total Carbohydrates: 3 g
Dietary Fiber: 0.6 g
Total Sugars: 2 g
Added Sugars: 0 g
Protein: 27 g
