Feeding a Crowd: Butter Chicken Dinner for 50–100

I recently received an e-mail from Vicky asking for tips on cooking for a large group. She’s been tasked with preparing dinner for 100 people, and wanted to know how I handle a Butter Chicken meal for a crowd. This is a practical, step-by-step guide based on a service I prepared for about 50 people — it scales well to larger numbers and is naturally gluten-free. It can also be made dairy-free by omitting the butter and sautéing in oil instead.

Overview and planning

My philosophy for cooking for a crowd is simple: prepare as much as possible ahead of time and leave room for unexpected hiccups. For the dinner I describe here we started work at 9:00 a.m. for a 6:30 p.m. service. With an attentive assistant and a clear timeline, you’ll avoid last-minute panic and keep things calm and organized.

Ingredients and basic quantities (for ~50 people)

These quantities are the basis I used; adjust proportionally for 100 guests.

• 2–3 kg boxes of skinless, boneless chicken breasts
• 1 x 2.84 L can coconut milk
• 1 x 1.42 L tomato sauce
• About 1/4 cup butter chicken spice blend
• Butter (or oil for dairy-free), garlic, onions
• Basmati rice, naan, spinach salad greens, craisins and feta
• Toppings: fresh pineapple, sunflower seeds, sour cream, shredded coconut (optional)

Morning prep (start at 9:00 a.m.)

Step 1: Arrange the chicken breasts on large baking sheets, sprinkle them with the butter chicken spice, and bake at 350°F (175°C) until cooked through—about 30–45 minutes depending on thickness. The internal temperature should reach 74°C (165°F).

Step 2: While the chicken bakes, prepare the sauce and any toppings. For the sauce I mix the coconut milk and tomato sauce together with the butter chicken spice until well combined. Cover and refrigerate the sauce until later.

Prepare toppings in serving bowls: fresh diced pineapple, sunflower seeds, sour cream, and shredded coconut are all great options for guests to customize their plates. Cover and place these in a cooler or refrigerator.

I also prepped a simple no-bake cheesecake dessert and covered it for refrigeration. The cheesecake and toppings stay fresh and make the finish quick and easy the day of service.

Midday tasks

Once the chicken is out of the oven, let it cool slightly, then dice into roughly one-inch pieces. Place the diced chicken into medium-deep hotel pans, cover, and refrigerate. Dice three onions, cover, and refrigerate for later sautéing.

For the spice I used a blended butter chicken spice from a specialty source in Vancouver; a good premixed blend saves time and gives consistent flavor.

Late afternoon: final assembly

Return to the kitchen a few hours before service to finish the dish. Sauté the diced onions in butter (or oil) with minced garlic until soft and fragrant, then add the pre-mixed sauce and heat until it begins to simmer. Stir in the diced chicken and allow everything to simmer for a few minutes so the flavors meld.

Transfer the finished butter chicken into hotel pans, cover with foil, and place in a 300°F (150°C) oven to keep warm and let the flavors continue to blend while you finish the rest of the line.

Rice, bread and sides

For the group I used basmati rice baked in hotel pans: 6 cups rice per pan, salted and dotted with butter. Pour 11 cups boiling water over each pan, cover tightly with foil, and bake at 350°F (175°C) for about 45 minutes. Time it so rice finishes roughly 15 minutes before serving.

Naan: cut each round into quarters, brush with melted butter mixed with garlic (or oil for dairy-free), and warm for about five minutes in the oven right before serving.

Salad: toss washed spinach greens with craisins and feta in a large bowl and provide dressings in serving bowls. Buying pre-washed greens saves a lot of time.

Frozen peas: bring a large pot of water to a boil about 30 minutes before serving, add the peas and cook briefly (about 3–5 minutes). Drain, add pats of butter (or oil), cover with foil, and keep warm until service.

Service tips and troubleshooting

Set up the serving line well before guests arrive. Keep hot items covered and in a warming oven where possible. If unexpected issues arise—like a power outage—have backups such as propane burners, warmers, or portable lighting so you can continue cooking and plating without stress.

Final notes

Butter Chicken is a crowd-pleasing option that scales easily, travels well in hotel pans, and adapts to dietary needs. Do as much prep ahead of time as you can: bake the chicken, mix sauces, chop toppings, and refrigerate. Finish on the day by sautéing onions and garlic, bringing sauce and chicken together, baking rice, warming naan, and assembling salad. With a clear timeline and a good helper, you’ll keep the process smooth and enjoyable.