Murgh taka tak

Ingredients/ Preparation

  • 1 cup chicken minces (keema)
  • ½ teaspoon cumin seeds
  • 4 tablespoons oil
  • 1 medium sized onion, chopped
  • 6- 7 garlic cloves, chopped
  • 1 inch ginger, chopped
  • 2 medium sized tomatoes, chopped
  • 1 teaspoon red chilli powder
  • 3- 4 green chillies, chopped
  • Salt to taste
  • 2 eggs, boiled and peeled
  •  1 tablespoon fresh mint leaves, chopped
  • 1 teaspoon garam masala powder
  • 1 lemon
  • 2 tablespoons fresh coriander leaves, chopped

Recipe/ Procedure

  • Heat oil in a pan and adds cumin seeds and when they change colour then add onion and sauté for two – three minutes. Mix in the chicken mince and sauté for five minutes, breaking up mince with a metal spatula.
  • Add garlic and ginger and sauté for a few seconds then add green chillies, red chilli powder and tomatoes and cook for a few minutes now add a little water and cook for five more minutes.
  • Add salt and whole boiled eggs. Break the mixture up with a metal spatula.
  • Add garam masala powder, coriander leaves and mint leaves and mix well.
  • Sprinkle with lemon juice and serve hot directly from tawa.

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