Ingredients:

• 1 kg – Chicken breast, skinned, boneless
• 500 ml – Milk
• 1/2 tsp – Saffron
• 4 – whole Cloves
• 2.5 cm – Cinnamon stick
• 1 – Bay Leaf
• 3 tsp – aniseed or Fennel seeds
• 8 pods – green Cardamom
• Salt to taste
• For the batter:
• 60 gms – basmati Rice or Rice flour
• 1 tsp – ground fennel
• 1.5 tsp – chilli powder
• 125 ml – natural Yoghurt
• Oil for frying
• Salt to taste

Method:

1. Cut the chicken into 1 inch cubes.
2. Put the chicken, milk, saffron, spices and salt in a pan.
3. Bring to a boil and then simmer on low heat until the chicken is tender.
4. Remove the chicken, strain the stock and keep to one side.
5. Soak the rice in cold water for 1 hour.
6. Drain and grind in a blender with the fennel, chilli powder and about 200 ml of the reserved chicken stock until the mixture has a thick consistency.
7. Alternatively, mix the rice flour with the spices and chicken stock. Whisk the yoghurt and salt into the rice paste and mix well.
8. Heat the oil in a deep frying pan and then lower the heat to medium.
9. Dip the chicken pieces into the batter and fry until golden brown and crisp.
10. Drain on kitchen paper.