Murg Takatak

SpicySpicy Served HotServed Hot
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Murg Takatak is an Indian street food served with the tandoori roti


Servings: 4 Preparation time:
  • Chicken, Meat And Skin And Giblets And Neck, Raw, Boneless Chicken 250 gm chicken( kheema or small 1" size chicken cubes)
  • Canola Oil, Vegetable Oil, Cooking 4 tbsp oil
  • Onions, Raw, Onion 1/4 cup (chopped) onion
  • Garlic, Raw, Garlic flakes, Lahsun, grated garlic, Garlic pods 7( to 8 cloves of )garlic (chopped)
  • Ginger Root, Raw, Fresh Ginger 1tsp ginger( finely chopped)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 1 green chillies( finely chopped)
  • II:
  • Turmeric, Ground,powder, Haldi, Nitu Didi turmeric powder 1/4 tsp turmeric powder
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch 1 tsp red chili powder
  • Coriander Seeds, Hara Dhaniya 1/2 tsp (crushed) coriander seeds
  • Kali Mirch Black Peppercorn, Milagu,kurumulaku, peppers 1/4 tsp (crushed) black pepper
  • Garam Masala Powder, NITU DIDIs garam masala powder 1/4 tsp garam masala powder
  • Salt, Common Salt, Rock Salt, Table Salt Salt to taste
  • Tomatoes, Red, Ripe, Raw, Red Tomato 1( small size) tomato( chopped)
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander 2 (to 3) tbsp (chopped) coriander leaves
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly 2 green chilies
  • III:
  • Egg, Whole, Raw, Anda 2 (boiled) eggs
  • Mint Leaves, Peppermint, Fresh, (chopped) mint leaves (& julienne of ginger for garnish)

Instructions (Preparation Steps):

  • Heat oil in the pan
  • Add in chopped onion, garlic & ginger, green chilly.
  • Saute till onion is soft & little pink.
  • Add all the dry masala II
  • Saute for few minutes & add in chopped tomato.
  • Cook all low flame till tomatoes are mushy & oil separates
  • Add in chicken kheema & mix with the spoon continuously to break the chicken.
  • Add in coriander & green chillies.
  • Cover & cook till chicken is done and oil start coming out.
  • Now add the eggs to the prepared chicken & crumble with spoon in it.
  • Mix till combined meaning small pcs of eggs are visible
  • Remove & garnish with mint leaves & ginger julienne.
  • Serve with paratha or tandoori roti

Cook's Tip:
If you drop an egg on the floor, cover it with salt and let it remain like this for a couple of minutes. You will be able to easily clean the mess with a paper towel.
To preserve the colour of turmeric Apply a little ghee to the bottom and sides of the jar before storing.
If you over-salt any dish, add a peeled potato to it. It instantly absorbs the excess salt.


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