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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.
Similar Food: Mutton Tass |
Pan Fried Mutton|Mutton Tass|Image: BhetGhat |