Murg Takatak / Chicken Takatak


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

I have grown up seeing my Appi gathering cutting of recipes  from different magazines and newspaper. Later they were  neatly filed  according to the meal  courses. When I saw ‘Cooking from Scrapbook”  for this month’s challenge on MFBC started by my dear friend Rafee of  The Big Sweet Tooth , I was super excited to participate. Having missed previous challenges due to circumstances ,  I wanted to participate in  this month’s challenge anyhow.

Murg Takatak

For a food blogger do you know what is  the precious thing in the world. Their recipe scrap books. Right ! I started writing scrap book long long back. Some consisted my own recipe creation , while others were recipe notes from different TV shows, newspaper clippings or shared by someone.This month challenge has given me the opportunity to share a delicious recipe of Murg Takatak which I had scribbled down.

Murg Takatak

Murg Takatak as the name suggest is  made from chicken. While takatak is added because of the style of cooking. There is one spoon called tabeta or ulatni like a flat stapula but with slight edge. Would love to know if you have other name for it. Anyways, this spoon is used continuously during the cooking of murg takatak to crumble the chicken.And also the sound while using this tabeta is tak tak takatak. So thus the name. The ingredients required to prepare Murg Takatak are easily available in an indian household.

If you do try this recipe,  please do share. Till next time.

Serves 2 -3

Murg Takatak

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe


  • I
  • 250 gm chicken kheema or small 1" size chicken cubes
  • 4 tbsp oil
  • 1/4 cup chopped onion
  • 7 to 8 cloves of garlic chopped
  • 1" ginger finely chopped
  • 1 green chillies finely chopped
  • II
  • 1/4 tsp turmeric powder
  • 1 tsp red chilly powder
  • 1/2 tsp crushed coriander seeds
  • 1/4 tsp crushed black pepper
  • 1/4 tsp garam masala powder
  • Salt to taste
  • 1 small size tomato chopped
  • 2 to 3 tbsp chopped coriander leaves
  • 2 green chilly
  • III
  • 2 boiled eggs
  • chopped mint leaves & julienne of ginger for garnish


  1. Heat oil in the pan
  2. Add in chopped onion, garlic & ginger, green chilly.
  3. Saute till onion is soft & little pink.
  4. Add all the dry masala II
  5. Saute for few minutes & add in chopped tomato.
  6. Cook all low flame till tomatoes are mushy & oil separates
  7. Add in chicken kheema & mix with the spoon continuously to break the chicken.
  8. Add in coriander & green chillies.
  9. Cover & cook till chicken is done and oil start coming out.
  10. Now add the eggs to the prepared chicken & crumble with spoon in it.
  11. Mix till combined meaning small pcs of eggs are visible
  12. Remove & garnish with mint leaves & ginger julienne.
  13. Serve with paratha or tandoori roti
Cuisine: Indian | Recipe Type: Main Course



Murg Takatak

16 thoughts on “Murg Takatak / Chicken Takatak

  1. Wow! very interesting recipe and I would love it if you could share an image of that spatula you recommend. And the recipe notebook is something we all hold so close to us even if they are in rags. :-D I have a few new diaries that I am planning to make into neat handwritten recipes that are tried and tested. You know a hardcopy handmade is worth a gift to handover to generations.
    1. I will share with you the picture of Tabeta/ulatni. Oh you bet I have so many scribbling in separate papers & around 6 hand written books. Thinking to sort it based on courses. Let's see when I do it. It's my treasure.

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