TEA-INFUSED CHICKEN SALAD IN CHAPATTI CORNETS

TEA-INFUSED CHICKEN SALAD IN CHAPATTI CORNETS

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Pomegranates and Mint Tea infused succulent chicken breast with cucumbers and Earl Grey Tea aioli wrapped in a crispy chapatti.

  • Sub Category Name
    Food
    Main Courses
  • Recipe Source Name
    Dilmah Real High Tea Global Challenge 2015
  • Activities Name
    Real High Tea
    Breakfast Tea Selection

Ingredients

Tea Infused Chicken
  • 200g Chicken breast
  • 30g Pomegranates and Mint Tea
  • 500ml Water
  • 25g Salt
  • 25g Pepper
Tea Infused Butter
  • 200g Butter , diced
  • 10g Pomegranates and Mint Tea
  • 1tbsp. Xanthan Water
Chapatti Cornets
  • 500g Whole Wheat/Atta Flour
  • Water
  • Salt to taste
  • 2tbsp. Ghee, or as needed
  • Pomegranates and Mint Tea infused Butter
Tea Aioli
  • 8g Earl Grey Tea
  • 100ml Hot Water
  • 125ml Milk
  • 160ml Sunflower Oil
  • 18ml Lemon juice
  • Salt & Pepper to taste

Methods and Directions

Tea Infused Chicken
  • Heat water with salt, pepper and tea. Let it  simmer for 2-3 mins and remove from the heat.  Use a cling film to cover and let it steep for 30  mins till cold. Place the chicken breast in a  vacuum pack with the tea marinade and let it  infuse for 2-3 hrs. Remove from the water, pat  dry and steam at 75°C for 15 mins. 
Tea Infused Butter
  • Place a saucepot on medium heat and add the  xanthan water. Using a whisk, gradually add  in the diced butter until all is emulsified. Pour  in the tea and mix well, ensuring the tea has  dispersed and completely covers the butter.  Allow to infuse for 20 mins, strain through a  fine sieve and set back into butter.
Chapatti Cornets
  • Pour the wheat flour, salt, and ghee into a bowl  and mix together.
  • Add ½ a cup of the water to the flour mixture  and stir the mixture until it’s soft and supple.  Add more water slowly, stirring until it’s fully  combined.
  • Place the dough into an oiled bowl, and cover  and rest for 25 minutes. Divide the dough into  10-12 small balls, and dip them in flour.
  • Roll the dough with a rolling pin until the balls  resemble thin, flat discs.
  • Cut it into 4 segments, roll it to cornets mould  and brush with the Pomegranates and Mint  Tea butter.
  • Using a non-stick pan, cook both sides of each  disk to gain some colour.
  • Heat the oven to 170°C and bake chapattis for  3-4 minutes to ensure the dough cooked.
Tea Aioli
  • Prepare a bowl, add the hot water and Earl  Grey Tea and let it brew. Let cool, strain  through sieve and mix with the lemon juice.  Slowly pour in the milk and, using a hand  blender, slowly emulsify the sunflower oil into  the mixture. Season and chill.

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