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INDIAN BUTTER CHICKEN MADE WITH V8® LOW SODIUM VEGETABLE JUICE

Made With:

Product

Low Sodium V8® Vegetable Juice

Tender pieces of chicken simmered in a blend of V8® Low Sodium Vegetable Juice and coconut milk infused with garam masala, cumin and cayenne pepper.

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Tip

Indian Butter Chicken can be made 1 day in advance and reheated for service.
CCP: Hold for cold service at 41°F until needed.


Serve Indian Butter Chicken with either Jasmine Rice or Naan.

Nutrition Facts
Serving Size
1 SERVING (#8 SCOOP, 1/2 CUP)
Amount Per Serving
Calories 223
% Daily Value
Total Fat 13.6g
21%
Saturated Fat 9.5g
48%
Cholesterol 74mg
25%
Sodium 123mg
5%
Total Carbohydrate 4.4g
1%
Dietary Fiber 0.8g
3%
Protein 21.3g
43%
Vitamin A 11%
Vitamin C 25%
Calcium 2%
Iron 10%
Total Time

45 min.

Serving & Size

1 SERVING (#8 SCOOP, 1/2 CUP)

Yields

Tender pieces of chicken simmered in a blend of V8® Low Sodium Vegetable Juice and coconut milk infused with garam masala, cumin and cayenne pepper.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (#8 SCOOP, 1/2 CUP)
Amount Per Serving
Calories 223
% Daily Value
Total Fat 13.6g
21%
Saturated Fat 9.5g
48%
Cholesterol 74mg
25%
Sodium 123mg
5%
Total Carbohydrate 4.4g
1%
Dietary Fiber 0.8g
3%
Protein 21.3g
43%
Vitamin A 11%
Vitamin C 25%
Calcium 2%
Iron 10%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
butter 6 oz. 0 1/2  cups
boneless, skinless chicken breast, cut into 1/2-inch cubes 8 lb.
1. Melt 3 ounces of butter in a large skillet over medium-high heat.  Working in batches, cook chicken just until brown on all sides. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
yellow onion, diced 6 oz. 2  cups
garlic, peeled, minced 2 1/4  tbsp.
garam masala 1  tbsp.
ginger root, peeled, finely grated 3  tbsp.
chili powder 2  tsp.
cumin 1  tbsp.
cayenne pepper, ground 1 1/2  tsp.
Made With:

Product

Low Sodium V8® Vegetable Juice

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Low Sodium V8® Vegetable Juice, 46 oz container 1  bottles
unsweetened coconut milk 1 1/2  qt.
kosher salt 0 1/2  tsp.
black pepper 0 1/2  tsp.
2. Melt the remaining 3 ounces of butter in the same skillet over medium heat.  Add onion. Sauté until almost translucent, about 3 minutes.

3. Add garlic, garam masala, ginger, chili powder, cumin, and cayenne.
Stir to combine. Cook for about 1 minute.

4 . Add V8 Low Sodium©. Bring mixture to a simmer. Cook for 5 minutes.

5. Add coconut milk. Bring mixture back to a simmer. Add browned chicken.  Simmer on low heat for 10-15 minutes.  Stir in salt and pepper.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

 
Weight Measure
cilantro, chopped 3  tbsp.
lime, cut into 6 wedges 7  ea.
5. To garnish, sprinkle top with cilantro.

6. To serve, using a #8 scoop, portion 1/2 cup chicken mixture onto plate. Top with 1 lime wedge.  Serve immediately.

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