Creamy Palak Mughlai Tikka | Mughlai Tikka

Creamy Palak Mughlai Tikka

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Serves

4-5

Preparation

20-25 mins

Cooking

10-15 mins
Ingredients
  • K&N’s Mughlai Tikka - 29-32 pieces
  • Oil - ½ cup
  • Onion - 1 cup; chopped
  • Ginger and Garlic - 1 tbsp; chopped
  • Coriander powder - 1 tsp
  • Red chilli flakes - 1 tbsp
  • Cumin powder - 1 tsp
  • White pepper powder - ½ tsp
  • Salt - 1 tsp / to taste
  • Spinach puree - as required
  • Cream - 1 cup
  • Cashew nut - for garnishing
 
Method

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.

 
Spinach Puree:
Ingredients
  • Water - 6 cups
  • Baking soda - 1 tsp
  • Spinach - 1 kg
  • Fenugreek leaves - 1 cup
  • Ice water - for soaking
  • Green chillies - 3-4
 
Method

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.

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