If you love spicy, flavorful, and unique dishes, then Chicken Takatak is something you should try! This dish is all about chopped meat, rich spices, and bold flavors, cooked on a hot tawa (griddle) with a special tak-tak chopping sound that makes it famous. Whether it’s chicken or mutton, the combination of onions, tomatoes, green chilies, eggs, and butter creates an unforgettable taste.
Many people also enjoy Mutton Takatak, while some prefer the more adventurous Kata Kat, made with goat testicles, brain, and other organs. If you’re curious about different meat dishes, you’ll find interesting options like Paya (goat legs), Mutton Gizzard (stomach), and Chicken Pota (gizzard), each with its own unique flavor. And if you love crispy food, don’t miss Chicken Broast, a deep-fried delight, or Chicken Tikka, a juicy grilled favorite. From street stalls to restaurants, these dishes bring the best of bold and spicy cooking to your plate!
Ingredients
| Ingredients | 500g | 1kg | 2kg |
|---|---|---|---|
| Chicken Kheema/Cubes | 500g | 1kg | 2kg |
| Oil | 8 tbsp | 16 tbsp | 32 tbsp |
| Chopped Onion | ½ cup | 1 cup | 2 cups |
| Garlic (chopped) | 15-16 cloves | 30-32 cloves | 60-64 cloves |
| Ginger (chopped) | 2″ piece | 4″ piece | 8″ piece |
| Green Chillies (chopped) | 2 | 4 | 8 |
| Turmeric Powder | ½ tsp | 1 tsp | 2 tsp |
| Red Chilly Powder | 2 tsp | 4 tsp | 8 tsp |
| Crushed Coriander Seeds | 1 tsp | 2 tsp | 4 tsp |
| Crushed Black Pepper | ½ tsp | 1 tsp | 2 tsp |
| Garam Masala Powder | ½ tsp | 1 tsp | 2 tsp |
| Salt | To taste | To taste | To taste |
| Tomato (chopped) | 2 small | 4 small | 8 small |
| Coriander Leaves (chopped) | 5-6 tbsp | 10-12 tbsp | 20-24 tbsp |
| Green Chillies (whole) | 4 | 8 | 16 |
| Boiled Eggs | 4 | 8 | 16 |
| Mint Leaves & Ginger Julienne | As required | As required | As required |
How to Make
Heat the Oil
Heat oil in a pan over medium heat.
Cook the Basics
Add chopped onions, garlic, ginger, and green chilies. Sauté until the onions turn soft and light pink.
Add Spices
Mix in all the dry spices and stir for a minute to release the flavors.
Cook the Tomatoes
Add chopped tomatoes and cook on low heat until they turn soft and oil starts to separate from the mixture.
Add Chicken Kheema
Put the chicken kheema into the pan and keep stirring to break it into small pieces.
Add Coriander & Green Chilies
Mix in fresh coriander leaves and whole green chilies for extra flavor and aroma.
Let it Cook
Cover the pan and let the chicken cook until fully done and the oil starts to release.
Add Eggs
Add boiled eggs to the pan and gently mash them with a spoon so that small pieces are visible.
Final Mix
Stir everything well and cook for another minute so the flavors blend together.
Garnish & Serve
Turn off the heat and garnish with fresh mint leaves and ginger strips. Serve hot with paratha or tandoori roti.
History of Chicken Takatak
The Roots of Chicken Takatak
Chicken Takatak has its origins in the vibrant food culture of Punjab, particularly in the street-side dhabas of Pakistan and North India. The dish is believed to have originated in Lahore, a city famous for its rich food heritage. The name “Takatak” comes from the rhythmic “tak-tak” sound made by street vendors as they chop and mix the ingredients on a large tawa (griddle) using metal spatulas. The sound itself has become a signature of this dish, making it instantly recognizable even before tasting it.
Punjabi cuisine has always been known for its bold flavors, generous use of butter, and love for grilled or tawa-cooked meats. Chicken Takatak follows this tradition but adds its own unique identity with its fast cooking technique and constant chopping motion that helps blend flavors quickly.
Evolution from Traditional Meat Dishes
While Chicken Takatak is now a widely loved dish, its roots can be traced back to other popular tawa-based dishes like Tawa Keema, Bhuna Chicken, and Katakat (a mix of organ meats like liver, kidney, and brain). In the early days, food vendors would make these dishes using leftover or inexpensive cuts of meat, ensuring that nothing went to waste.
With the rise of dhabas in the early 20th century, street chefs began experimenting with different meats, including chicken, which was easier to cook and more widely available. Over time, the use of boneless chicken pieces or kheema (minced chicken) became more common, making the dish even more convenient to prepare and eat.
The Rise of Chicken Takatak in Punjabi Street Food
In the 1970s and 1980s, Punjab’s roadside eateries saw a boom in popularity as truck drivers, travelers, and workers relied on dhaba food for their meals. Unlike traditional curries that took a long time to cook, Chicken Takatak was quick to prepare, making it an ideal dish for hungry customers.
Street vendors perfected the technique of cooking everything on a large, flat griddle where the chicken, tomatoes, onions, green chilies, eggs, and spices were constantly chopped and tossed together. This technique not only cooked the dish evenly but also allowed the spices to blend deeply into the chicken.
Over time, this method of high-heat cooking with continuous chopping became a signature style of Punjabi street food. The dish became a crowd favorite because of its intense aroma, buttery texture, and spicy kick. The sound of the metal spatulas hitting the tawa became a marketing tool for vendors, attracting food lovers passing by.
Expansion Beyond Punjab
As Punjabi migrants moved to different cities across India and Pakistan, they took their food traditions with them. By the 1990s, Chicken Takatak had spread beyond Punjab and could be found in major cities like Delhi, Mumbai, Karachi, and Hyderabad.
With the rise of international travel and migration, Punjabi cuisine gained popularity in countries like Canada, the UK, and the Middle East, where Chicken Takatak became a popular menu item in Indian and Pakistani restaurants. Some chefs even started adding cheese, extra butter, and cream to cater to modern tastes.
Why Chicken Takatak Became So Popular
The success of Chicken Takatak comes down to a few key reasons:
- Fast Cooking: Unlike traditional curries, which take time to develop flavor, Chicken Takatak is made on high heat in just 15-20 minutes.
- Street Food Appeal: The sound of chopping, the sizzling of spices, and the interactive cooking style make it an exciting dish to watch being prepared.
- Bold & Spicy Flavor: The mix of garlic, ginger, chilies, tomatoes, and eggs creates an explosion of flavors that makes every bite delicious.
- Easy to Eat: Since the chicken is finely chopped, it is easier to scoop up with naan, paratha, or roti, making it a great choice for roadside dining.
- Adaptability: Chefs have created different versions, from mild and buttery to extra spicy, allowing it to be customized for different tastes.
Chicken Takatak Today
Today, Chicken Takatak is enjoyed worldwide, from local dhabas to high-end restaurants. Food lovers still prefer eating it at authentic Punjabi street stalls, where the taste remains true to its roots. Many food vloggers and chefs showcase the dish on YouTube and social media, keeping its legacy alive.
Even though modern versions with added cheese, cream, and fusion flavors have emerged, the original Chicken Takatak remains an icon of Punjabi street food culture. It is more than just a dish—it represents the energy, passion, and bold flavors of Punjab.
Chicken Takatak will continue to be a favorite among food lovers, preserving its place as a dish that is fast, flavorful, and full of life.
FAQ’s
What is Takatak made of?
Takatak is made of chopped meat (chicken or mutton), tomatoes, onions, green chilies, eggs, and spices. It is cooked on a hot tawa (griddle) while being constantly chopped and mixed.
What is Chicken TakaTak?
Chicken Tak Tak is another name for Chicken Takatak. It is a spicy, chopped chicken dish made with boneless chicken, tomatoes, onions, chilies, and spices, cooked on high heat with a unique chopping technique.
What are the ingredients in Takatak?
The main ingredients in Takatak are chicken or mutton, tomatoes, onions, garlic, ginger, green chilies, eggs, butter, and spices like turmeric, red chili powder, and garam masala.
What is Mutton Takatak?
Mutton Takatak is the same dish as Chicken Takatak but made with mutton (goat or lamb meat) instead of chicken. It is chopped, cooked with spices, and served with naan or roti.
What is the Pakistani testicle dish?
The Pakistani dish made with testicles is called “Kata Kat” or “Takatak”, which includes chopped goat testicles, brain, liver, and kidneys, cooked with spices on a hot tawa.
What is the weight of TakaTak 5 RS?
If you are asking about a snack or candy named TakaTak for 5 rupees, the weight depends on the brand, but usually, it is small, around 5-10 grams.
Is Paya chicken or mutton?
Paya is usually made from mutton (goat or lamb legs), but sometimes it is also made with beef or chicken legs.
What is the difference between Gosht and Mutton?
Gosht is a general word for meat (it can be beef, lamb, or goat meat), while mutton specifically refers to goat or lamb meat.
What is Mutton Gizzard?
A mutton gizzard is a part of a goat’s stomach that helps in digestion. It is a chewy organ often used in curries and stir-fried dishes.
Which part of the chicken is Pota?
Pota is the gizzard of a chicken, which is a small, muscular part of the stomach that helps grind food. It is often cooked as a fried or curried dish.
What is Chicken Broast?
Chicken Broast is deep-fried, crispy chicken, similar to fried chicken, but often marinated with special spices and cooked under pressure to make it extra juicy.
Is Chicken Tikka meat?
Yes, Chicken Tikka is a type of grilled or roasted chicken meat, usually marinated with yogurt and spices before being cooked over a flame or in a tandoor.
