Name: Jaan-e-Man
Prep time: 1 h 45 min
Cook time: 10 min
Total time: 1 h 55 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 1 litre/4 cups Milk; 3 g/½ tsp Fennel powder; 50 g/¼ cup Bosmati Rice; 10 Green Cardamom; Groundnut Oil to deep fry; 5 Cloves; ½ g/1 tsp Saffron; 1 kg/2¼ lb Chicken breasts; 50 g/10½ tsp Yoghurt; 2 Bay Leaves; 2 sticks Cinnamon (1-inch); 10 g/4 tsp Fennel; 3 g/½ tsp Yellow Chilli powder; Salt

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Tender chicken pieces, simmered in saffron and fennel-flavoured milk, skewered, dipped in rice batter and deep fried to make an extraordinary snack.

Ingredients

1 kg/2¼ lb Chicken breasts
1 litre/4

Method

Preparation

THE CHICKEN: Clean, remove the skin, debone and cut into 1-inch tikka. Boil milk in a handi, add the tikka and the remaining ingredients, except groundnut oil, and simmer over medium heat until tender. Remove the tikka (but leave the coating on), strain and reserve the cooking liquor. Refrigerate the tikka.