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.
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 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.
Huma Kalim
Serves 2 -3
5 minPrep Time
15 minCook Time
20 minTotal Time
Ingredients
- 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
Instructions
- 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
