V0: described, not machine-verified
Tandoori-Spiced Chicken (Takka)
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Ingredients
- boiled chicken1 chicken
- Chopped onion1 onion
- Lemon juicejuice of 1 lemon
- salt, pepper, and spicesto taste
- Eggs2 eggs
- Milk2 tbsp
- Flour2 tbsp
- Oil for fryingas needed
Allergens (inferred from ingredient names): cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 540, protein 40, fat 34, carbs 14, fiber 1, sugar 2
Original steps
- After boiling the chicken, cut it into quarters and squeeze over it an onion rubbed with salt, pepper, spices, and the lemon juice.
- Place in the refrigerator for at least one hour until well marinated.
- Whisk 2 eggs with the milk, salt, pepper, and spices, then gradually add the flour using a whisk.
- Place the chicken in the mixture and let it sit until it absorbs some of the liquid.
- Fry in oil on both sides.
- Season raw chicken with lemon juice and refrigerate for a full day, then make a mixture of 2 tbsp flour, a little milk, and garlic powder; dip the chicken pieces in it and fry thoroughly in oil.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking