For the tea poached chicken:
In a pan boil water with lemongrass, green cardamoms, cinnamon, mint leaves, ginger, orange zest, honey and tea leaves. Strain the tea.
Dab the chicken breast with a little salt, olive oil and pepper.
Place the chicken breast in a pan and pour the strained tea over.
Simmer the chicken (do not boil) for 9-12 minutes or till done.
Do not throw away the water, it will be used to make the sauce.
Pour over the malai chai sauce.
Serve with masala mashed potatoes.
For the malai chai sauce:
In a pan add 1 1/2 cups of the chicken breast poached stock.
Add lime leaves, lemongrass. Let it boil.
Add cream and butter. Let the sauce thicken.
Add some lime juice.
Pour over the chicken and potatoes.
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Key Ingredients: Chicken, lemongrass, green cardamom, cinnamon, mint leaves, ginger, orange, honey, salt, olive oil, black pepper, cream, butter, lemon juice