Raleigh Panthers fan shares game-day dish that he cooked on ‘The Rachael Ray Show’
Sejal Patel has been trying for three years to be the Carolina Panthers fan who got to compete on the “Fantasy Foodball” competition on “The Rachael Ray Show.”
It took his team getting to the NFC championship game for Patel to finally get the call.
Patel, 32, of Raleigh, said he has been talking to producers with show for three years when he originally entered the contest to cook his favorite game-day dish for a chance to win Super Bowl tickets. They loved his recipe: chicken tikka with cilantro mint chutney. They loved his submission video. All there was left was for the Panthers to advance far enough in the playoffs.
Patel, a Quintiles analyst, grew up in South Boston, Va., which has a small Indian community. His parents loved to cook, and their family life centered on the kitchen. This marinated, grilled chicken dish was often made for birthdays and other special occasions. When Patel studied at came to Raleigh to study at N.C. State University, he found the food bland and moved off campus in part to cook his own meals. his His off-campus apartment happened to be across the street from Carter-Finley Stadium, so he often hosted tailgating parties for Wolfpack games.
This dish has been a regular go-to dish for gatherings to watch the Wolfpack and the Carolina Panthers, a team he travels to see play at least twice a year, Patel said. His dream is to see a game in each NFL stadium before he dies. He traveled to Jacksonville, Fla., to see the Panthers season opener and cooked this dish for tailgating.
Patel tweaked the chicken tikka recipe a little bit to enter it in the contest: adding naan and some caramelized onions.
Three days after the Panthers defeated the Arizona Cardinals, Patel cooked his dish on the Rachael Ray show. The episode was going to air Jan. 22 but was preempted locally by ice and snowstorm coverage. He did not win the tickets. Turns out the judge, former Pittsburgh Steelers coach and CBS NFL analyst Bill Cowher, is not a fan of spicy food.
Regardless, Patel said, “I enjoyed it. It was a great experience.”
Bonus: Ray personally asked for his recipe.
Despite not having the winning recipe, Patel booked a flight and bought a ticket to the Super Bowl.
Andrea Weigl: 919-829-4848, aweigl@newsobserver.com, @andreaweigl
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Panthers’ Pride Chicken Tikka
Tandoori powder and tandoori or tikka paste can be found at Indian grocery stores. From Sejal Patel of Raleigh.
3 pounds boneless skinless chicken breasts
1/3 cup chopped fresh cilantro, divided
2 cups Greek yogurt
1 1/2 tablespoons oil
1 tablespoon fresh lemon juice
1/3 cup dried fenugreek leaves
1 1/2 tablespoons ground coriander
1 teaspoon turmeric
1 tablespoon ground cumin
1 1/2 tablespoons garam masala
3 tablespoons tandoori powder
1 tablespoon tandoori or tikka paste
1 tablespoon chili powder
Salt to taste
1 tablespoon minced garlic
1 tablespoon minced jalapeno or serrano chile
1 tablepoon grated ginger root
1 red onion, peeled and sliced
Cilantro-Mint-Jalapeno Chutney (recipe below)
Place chicken breasts between two sheets of wax paper or plastic wrap and pound with a meat mallet or rolling pin to 1-inch thickness. Reserve some chopped cilantro for garnish.
In a large bowl, mix together remaining ingredients except the red onion. Stir to fully combine. Add chicken and evenly coat. Let sit in refrigerator for up to 24 hours.
Heat grill to medium-high heat. Grill chicken, turning occasionally, until lightly charred and cooked to 165 degrees. Remove and cut into bite-sized pieces. Garnish with cilantro and onion. Serve with Cilantro-Mint-Jalapeno Chutney.
Yield: 10-12 servings.
Cilantro-Mint-Jalapeno Chutney
From Sejal Patel of Raleigh.
2 cups cilantro leaves
1 cup mint leaves
1 1/2 jalapeño, seeds removed
4 garlic cloves, peeled
1 tablespoon ground cumin
1 tablespoon fresh lemon juice
1 cup plain yogurt
Salt to taste
In a food processor, combine cilantro, mint, jalapeño, garlic, cumin and lemon juice and puree to a paste. Add yogurt and puree until smooth. Season with salt.
Yield: 2 cups.
This story was originally published February 1, 2016 at 11:53 AM with the headline "Raleigh Panthers fan shares game-day dish that he cooked on ‘The Rachael Ray Show’."