By: Payal
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Chicken Takatak is a popular street-style dish from Lahore, but popular all across Punjab. It cooks quickly in a spicy, thick gravy and is ready in just 15 minutes.
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250 g chicken, cut into small cubes
4 tbsp oil¼ cup onion, chopped
7 cloves garlic, chopped
1-inch ginger, finely chopped
3 green chillies
¼ tsp turmeric powder
1 tsp red chilli powder
½ tsp crushed coriander seeds
¼ tsp crushed black pepper
¼ tsp garam masala
Salt to taste
1 small tomato, chopped
2 tbsp coriander leaves, chopped
½ tbsp mint leaves
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Heat oil in a kadhai. Add onion, garlic, ginger and one finely chopped green chilli.
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Sauté until the onions turn soft and light pink. Add all dry spices.
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Cook for a few minutes, then add tomatoes. Cook on low flame until they turn mushy and the oil separates.
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Add chicken cubes and mix continuously with a flat spatula, breaking the chicken slightly.
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Add coriander and the remaining green chillies. Cover and cook until the chicken is done and oil begins to separate.
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Garnish with mint leaves and ginger juliennes. Serve hot with lachcha paratha or tandoori roti.
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