Creamy Palak Mughlai Tikka
Heat K&N’s Mughlai Tikka as per instructions on pack and set aside.
In a pot, heat oil and add onion, cook until translucent.
Add ginger and garlic; sauté for a minute.
Add coriander powder, red chilli flakes, cumin powder, white pepper powder, salt and cook for a couple of minutes.
Add spinach puree and cook for another 4-5 minutes.
Add K&N’s Mughlai Tikka to spinach mixture. Cook to coat the chicken pieces.
Add cream and stir for 3-4 minutes.
Garnish with cream and cashew nuts. Your Creamy Palak Mughlai Tikka is ready.
In a pot, add water, baking soda and bring it to a boil.
Add spinach, fenugreek leaves and blanch it for 4 to 5 minutes.
Remove and soak in ice water for 1-2 mins to secure spinach color.
Drain water and transfer spinach in a blender.
Add green chillies and blend until a smooth paste has formed.
