Ingredients
- K&N's Mughlai Tikka – 28-30 pieces
- Cooking oil - 4 tbsp
- Whole spices - 1 tsp
- Onion - 1; diced and boiled
- Green chillies - 2; finely chopped
- Ginger Garlic paste - 1 tbsp
- Tomato puree - 1 cup
- Salt - to taste
- Turmeric powder - ¼ tsp
- Black pepper powder - ½ tsp
- Red chilli powder - 1 tsp
- Cumin powder - 1 tsp
- Coriander powder - ½ tsp
- Water - ½ cup
- Almonds - 10
- Cashew nuts - 10
- Coconut milk - 1 tbsp
- Cream - ½ cup
Method
Heat K&N's Mughlai Tikka as per instructions on pack and set aside.
Grind boiled onion into thick paste and set aside.
Heat oil and sauté whole spices, onion paste, green chillies and ginger, garlic paste. Add tomato puree, salt, turmeric, black pepper powder, red chilli powder, cumin powder, coriander powder and water and fry.
Separately blend almonds and cashew nuts in coconut milk, and add to curry.
Add cream and Mughlai Tikka to curry, and cook for 2 minutes.
Garnish and serve with flatbread or naan.