Murg Takatak

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Murg Takatak is an Indian street food served with the tandoori roti

 

Servings: 4 Preparation time:
Ingredients:
  • 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:
Using a copper bowl to beat egg whites will give them more volume. But, do not use a copper bowl if you add cream of tartar.
117 likes
If you cook Indian food, you are bound to get turmeric stains on your clothes at one time or another. The good news is they're really easy to take out. Wash the stained clothes/kitchen linen immediately in cool water and soap. Dry in the sun and the stain will fade to a very pale pink. Wash the article again and the stain will be gone!
1092 likes
Table salt is preferred for baking as it dissolves quickly. When it comes to savory meals, sea salt or coarse Kosher salt add texture and a more distinct flavor.
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