Grilled Chicken Masala in a Corn Husk

Instructions

This recipe was created for Club House for Chefs by the culinary students of George Brown College in Toronto.

For the Grilled Chicken Masala: Clean and trim the fat of the chicken breast. Wash after.

For the Brining Liquid: Add water, Club House Sea Salt, French Mediterranean, Club House Black Peppercorns Whole, Billy Bee Honey, Club House Bay Leaves and lemon rind. Reduce to half then prepare an ice bath. Add washed and trimmed chicken to the mixture and brine for three hours. Refrigerate and reserve for use.

For the Marinade: Finely chop garlic and onions. Make sure to squeeze the onion to remove the water using a cheesecloth. Add all ingredients together: yogurt, onion, garlic, Club House Garam Masala, Club House Sea Salt, French Mediterranean and Club House Black Peppercorns Whole. Use a vacuum seal to retain the moisture of the chicken breast.

For the Sauce: Sauté onions until translucent. Add garlic, chili, ginger, Club House Cinnamon Sticks and Club House Garam Masala. Add tomato sauce and potatoes and stew for 30 minutes over medium-low heat. Gradually add the stock. Finish with coriander leaves and coconut milk.

For the Rice: Cook the rice with the stock, Club House Cinnamon Sticks and Club House Sea Salt, French Mediterranean. Cover with the corn husk.

For the Spiced Flour: Preheat the deep fryer to 300 degrees Fahrenheit. Combine all the dry ingredients to make the spiced flour. Soak the shallots and chicken skin to coconut flour then dredge to the spiced flour. Fry then dry in paper towel.

For the Cauliflower: Roast the cauliflower at 375 degrees Fahrenheit coated with Club House Garam Masala for 15 minutes.

For serving: In a corn husk, arrange the rice topped with the chicken and cauliflower then top with sauce.