Saucy Tandoori Chicken with Coconut Basmati Cakes and Mint Chutney

Food Service Search Staff

INGREDIENTS:2 tsps. garam masala
2 tsps. ginger pulp
2 tsps. garlic pulp
1 Tbsp. chili powder
½ tsp. turmeric
2 tsps. ground coriander
2 tsps. cardamom
2 tsps. cumin
2 tsps. paprika
2 tsps. lemon juice
4 Tbsps. corn oil
4 hot chiles, pureed
2 tsps. salt
2 tsps. black pepper
16 oz. yogurt
16 boneless, skinless chicken thighs

Mint Chutney
1 cucumber, peeled, seeded
2 tsps. garlic
4 tsps. garam masala
2 tsps. salt
1 cup fresh mint, chopped
1 cup fresh cilantro, chopped
4 tsps. sugar
2 jalapeño peppers, seeded, chopped
4 Tbsps. plain yogurt
2 tsps. cumin
2 tsps. black pepper
4 limes, juiced

Coconut Basmati Cakes
4 cups water
2 cups Basmati rice
2 cups coconut milk
4 Tbsps. cilantro, chopped
4 Tbsps. red pepper, finely diced
4 tsps. garam masala
2 tsps. salt
2 tsps. black pepperDIRECTIONS:1. For Chicken: In a large bowl, mix together first 14 ingredients (garam masala through black pepper). Add yogurt to spice mixture, stirring well to combine. Pour sauce over chicken and marinate overnight.

2. To Cook: Either bake at 400°F. until done, or grill. Serve hot with Coconut Basmati Cakes and Mint Chutney (page 63).

For Mint Chutney
1. Combine all ingredients in a food processor or blender and purée to a smooth consistency. Cover and chill until service.

For Coconut Basmati Cakes
1. Bring water to a boil; add rice. Cover, reduce heat and cook for 20 minutes or until done. Cool rice and add the remaining ingredients.

2. Form rice into 2 oz. cakes, dust lightly with flour and pan fry until outside is a bit crispy and golden. Reserve warm.
NUTRITIONAL INFORMATION:Calories 280 (46% from fat); Fat 15g (sat. 4g); Protein 30g; Carbohydrates 8g; Sodium 740mg; Cholesterol 120mg; Fiber 1g

For Mint Chutney
Calories 35 (17% from fat); Fat .5g (sat. 0g); Protein 1g; Carbohydrates 8g; Sodium 600mg; Cholesterol 0mg; Fiber 2g

For Coconut Basmati Cakes
Calories 460 (53% from fat); Fat 27g (sat. 13g); Protein 8g; Carbohydrates 50g; Sodium 610mg; Cholesterol 55mg; Fiber 2g
SERVINGS:8 servingsFrom:Submitted to FM by Mike Rypka, Chef, World Bank, Washington, D.C.