Process Standardization for preparation of Butter Garlic Chicken
DOI:
https://doi.org/10.48165/jms.2026.21.02.10Keywords:
butter garlic chicken, batter, sauce, sensory analysis, chicken chunkAbstract
The present study was undertaken to standardize the method for preparation of butter garlic chicken. Optimization trials were conducted for batter formulation, sauce composition and chicken chunk thickness to obtain superior product quality. The 1:1 proportion of corn flour and refined wheat flour produced the best performance, recording higher flavour, juiciness, texture and overall acceptability scores. Incorporation of 21% butter and 8% garlic in sauce formulation significantly enhanced cooking yield, appearance, odour, flavour and juiciness compared to control and higher garlic treatments. The chicken chunk thickness of 8 mm resulted in maximum cooking yield and better sensory characteristics due to improved moisture retention and uniform heat transfer. The cost analysis demonstrated economic feasibility of the standardized formulation. Overall, butter garlic chicken was found to be a palatable, nutritious and commercially viable product with good consumer acceptability.
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Copyright (c) 2026 Kadam B R, Sharnarthi A. V., Sakunde D T, Kolhe R P, Lonkar V D, Jadhav S N
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