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Pan Fried Chicken with Puffed Rice | Chicken Tass Set

Chicken Tass
Pan Fried Chicken with Puffed Rice|Chicken Tass
Image Source: BhetGhat
Boneless Chicken cut into bite size pieces and marinated in specially prepared spices including mashed whole garlic, ginger, chilly flakes & Mustard oil for overnight then shallow fried in thick round pan traditionally known as tawa in Nepal.  The dish is served with Puffed Rice & traditional Nepalese sides like Tomato Pickles, Crudities, Peanuts & more. One of the most famous food of Nepal.

Ingredients:                   Servings: 4 servings
  • 600 grams Chicken Bite Size
  • 1 tbsp Salt
  • 200 ml Mustard Oil
  • 1 1/2 tsp Turmeric Powder
  • 400 gm Muray Bhujjiya (Puffed Rice)
  • 200 ml Cooking Oil
  • Marinade
  • 60 grams Garlic cloves with chaff Crushed
  • 50 grams Ginger w/ Skin Crushed
  • 20 grams Coriander Seed Crushed
  • 2 piece Dry Chillies Small Pieces
Seasoning Spices:
  • 1 tsp Ground Cumin
  • 3 tsp Ground Corinder Seed
  • 2 tsp Fresh Lemon Juice
  • 1 tsp Chilly Power
  • 5 piece Cloves
  • 1/2 stick Cinnamon
  • 2 piece Cardomon
  • 1 tsp Ground Pepper
  • 1 tsp Garam Masala
  • 2 tsp Ginger Garlic Paste
  • Side Salad
  • 2 slice Cucumber
  • 2 slice Carrot
  • 2 slice Radish
  • 1 Lettuce
For Pickle
  • 50 grams Radish Diced 1cm
  • 1 small Chopped Onion
  • 300 grams Tomato Chopped
  • 2 clove Garlic Minced
  • 1 pinch Cumin Seeds
  • 1 medium Green Chillies Chopped
  • 5 Green Coriander
Special Pickle:
  • 50 grams Peeled Ginger Julienne
  • 5 medium Green Chillies Julienne
  • 100 ml White Vinegar
*Recommended Mixed Pickles

Steps:                                        Preparation Time: 30 mins
  • For Seasoning : Take Chicken in a medium container. Put 200ml mustard oil, all seasoning spices and a tsp of salt (as needed). Mix well and put in refrigerator for 8 hrs.
  • For Marinade: Take a container and mix crushed ginger, garlic, dry chilies, coriander seed. Add 100ml mustard oil and a pinch of salt. Mix the ingredients well and put in refrigerator for 8 hrs. Then mix well with the meat.
  • For Pickle: Heat a pan and put a little oil. Add cumin seeds, let it be dark brown then put chopped garlic and onion. After it turns brown put tomato and green chillies. Put a pinch turmeric power and cook for some time. Add a pinch of ground cumin and coriander. Add radish and cook for some time. Taste the pickle if cooked and no raw flavor. Sprinkle some chopped green coriander and remove heat.
  • For Special Pickle: Mix ginger, green chilies in a small bowl. Add vinegar and a pinch of salt as per taste. Replace it with Mixed Pickles if you like
For Cooking:
  • Heat thick iron pan and put 200ml cooking oil and wait till it is hot. 
  • Add the meat and cook for sometime. When spices get light brown separate it and bring aside from oil. 
  • Don't let it burnt put hot oil continuously so it turns brown.
  • Take it out of pan and put in a strainer. 
  • Continuously turn the meat. When it turns brown bring aside and let the oil separate from meat.
  • Serve with Spices on Puff rice, pickle, special pickle, pickle, side salad and meat separately in a plate. 
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    Pan Fried Mutton|Mutton Tass|Image: BhetGhat