Pulled Chicken Cones

Pulled chicken cones is a fancy way to increase interaction and give your guests a reason to indulge in a food filled conversation.

Ready in 1 hr 30 minutes

Serves 6 people

Tips

Chicken can be replaced with crispy bacon.

The sauce is going to be thick so don't worry, consistency can be adjusted by adding water/ milk.

I used kulfi moulds covered with silver foil.

Ingredients

For Bread Cones :

• 2½ cup refine flour

• 1 tbsp butter

• 1 large egg

• 1 ½ tbsp yeast

• 1½ tsp sugar

• 2 tbsp milk

• ¼ + cup water to knead the dough

• Butter to grease

• 1tsp Salt

For chicken filling:

• ½ tsp lemon juice

• 250 gms boneless chicken

• 1tsp paprika powder

• Salt to taste

• ½ tsp pepper

• 1 tbsp ginger garlic paste

• ¼ cup refine flour

• ¼ cup soft butter

• 1 cup milk

• ¼ cup cheese

• ½ cup boiled penne / macaroni

Preparation

1. Activate yeast with sugar and 3 tbsp water.

2. Sieve flour and salt in the yeast mixture, add butter, milk, egg and knead into a soft dough. Keep for proofing covered.

3. In a saucepan heat butter and flour and cook until it starts to change colour. Add milk and whisk until it forms a sauce like consistency.

4. Marinade and boil chicken with ginger garlic paste, salt, paprika, lemon juice, pepper and salt until well cooked (Would take about 10-12 mins covered).

5. Shred the chicken into big chunks and add to the while sauce mix along with grated cheese.

6. After the dough is activated ( almost doubled or triple in size). Knock down the dough on a floured surface and cut into 1 inch thick strips.

7. Wrap silver foil around kulfi moulds and grease with butter, roll the strips around the mould and proof it until doubled in size.

8. Pre- heat the oven at 180c and bake the moulds brushed with milk, until golden brown.

9. Once baked cool the mould on a wire rack and demould it once cooled.

10. Fill in the mixture, cover with cheese and bake again until cheese melts.

11. Serve hot with desired dips or sauces.