Hello geetan 7,
Process flow for tandoori chicken-
- Defrost chicken under refrigeration for 2 days prior to cooking or if you are defrosting in microwave then cook immediately.
- Sort all chicken by parts.
- Use separate cutting boards for vegetables and raw meats. If this is not possible, be sure to thoroughly clean the cutting board with hot, soapy water before cutting each ingredient and between cutting different slices of poultry. Don't forget to wash your knife, too!
- Sprinkle seasoning (tandoori masala) on chicken,add fresh lime juice ,ginger-garlic paste and mix with yoghurt Combine all ingredients and mix well. or use barbeque sauce for marinating and basting.
- Marinate the chicken in the yogurt mixture for 24 hours under refrigeration or for 30 minutes to few hours under refrigeration.
- Place each part type (example all legs) in one layer on parchment lined full sheet pans to ensure even cooking.
- Pieces per sheet pan: Wings - 42 Legs - 40 Thighs - 24 Breasts - 20
- Season chicken with salt and pepper.
- Roast chicken in a 400°F = 205°C degree oven until it reaches an internal temperature of 185°F = 85°C (CCP) (45-60 minutes-may vary with Quantity ).
- Using an instant read thermometer, test more than one piece per tray. Insert the thermometer into the thickest part of the meat, and take the reading when the needle stops moving—about fifteen seconds. On bone-in chicken, take the temperature next to the bone. Be sure to clean the thermometer again right after using it.
- Transfer to a 2 or 4 inch hotel pan. If cooking for next day service cooked foods should be kept either hot (between 140°F and 160°F) or refrigerated at 40°F or less.
Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
Pathogens in Chicken Tandoori meals-
The pathogens which are most likely to be a risk to the Chicken Tandoori meals -
Listeria monocytogenes, Salmonella Typhimurium. Bacillus cereus.
salmonella and campylobacter should be absent in 25 grams of raw poultry.
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Ask for certificate of analysis for Raw Poultry, Seasonings ,BBQ sauce,and follow regulatory requirements for acceptable levels of hazards in products used.
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Packaged fresh chicken may be refrigerated in its original wrapping in the coldest part of the refrigerator for up to 2 days.
Uncooked chicken may be kept frozen for up to 6 to 12 months, depending on the cut. wrap it in food-safe freezer bags or plastic wrap. Press out as much air as possible and wrap tightly with freezer paper or aluminum foil.
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Cooked, cut-up chicken is at its best when refrigerated no longer than 2 days; Keep foods below 40°F or above 140°F. Keep your freezer at 0°F.
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Keep hot or cold
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If not eaten immediately, cooked foods should be kept either hot (between 140°F and 160°F) or refrigerated at 40°F or less.
Similarly you can use this flow process diagram for onion curry.
Attached flow diagram for tandoori chicken.and micro specs for RTE foods.
