Griddled Chicken – Indian cuisine recipe wagon presents a lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Griddled Chicken
INDIAN CUISINE RECIPE WAGON: Griddled Chicken (Murgh Taka Tak)
This dish gets it Indian name from the sound of the spoon or spatula hitting the pan and breaking up the food while it cooks – taka tak is the rhythm of chopping the chicken pieces as the cook in the pan over high heat.
¼ cop vegetable oil
1 teaspoon cumin seeds
2 onions, sliced
1 inch piece Ginger root, peeled and grated
6 garlic cloves, crushed
3 Green chilies, chopped
18 ounces boneless, skinless chicken breast, cut into bite-size pieces
2 tomatoes, chopped
½ teaspoon salt
¼ teaspoon Tumeric
Pinch garam masala
Handful of fenugreek leaves
Heat the oil in a large skillet or wok over medium heat add. At the cumin seeds and fry, stirring constantly, 30 seconds, or until they splutter. Do not burn. Add the onions and continue frying, stirring, three minutes until they start to soften
Include the ginger, chilies, and garlic, continue frying 2 minutes or until all the spices are blended. Add the chicken and fry 4 minutes, Breaking the chicken into smaller pieces against the side of the pan with a wooden spoon with Spatula until the chicken changes color.
Add the tomatoes, turmeric, salt and garam masala and continue frying, stirring 4 minutes. Stir in the fenugreek leaves and fry five minutes longer until all the chicken pieces are cooked through. Check by cutting a peace of chicken in half, the juices should run clear. Served with cucumber relish (cucumber relish).
You can carry your hot lunch in a heated lunch tote.
INDIAN CUISINE CHEF