Kadai Murgh Palak Methi

Chicken tikka cooked with fenugreek and spinach leaves and a medley of masalas. This is a Sanjeev Kapoor exclusive recipe.

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Kadai Murgh Palak Methi

Main Ingredients Chicken Tikka, Fenugreek leaves (methi)
Cuisine Indian
Course Main Course Chicken
Prep Time 21-25 minutes
Cook time 21-25 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kadai Murgh Palak Methi

  • 8 pieces Chicken Tikka readymade
  • ½ bunch Fenugreek leaves (methi) blanched and chopped
  • 2 small bunches Fresh spinach leaves (palak) blanched
  • 2 medium Onions
  • 2-3 tablespoons Oil
  • 12-15 Garlic cloves chopped
  • 11/3 tablespoons Kadai masala
  • to taste Salt
  • ½ cup Fresh tomato puree
  • ½ teaspoon Turmeric powder
  • 2 teaspoons Kashmiri red chilli powder
  • 2 teaspoons Coriander powder
  • 3 tablespoons Butter
  • 1 teaspoon Crushed black peppercorns
  • 2 teaspoons Chaat masala
  • 2 teaspoons Dried fenugreek leaves (kasoori methi)
  • 2 tablespoons Cashewnut paste
  • ¼ cup Yogurt
  • 1 medium Green capsicum cut into 1 inch pieces
  • 1 medium Tomato cut into 1 inch pieces
  • ¼ cup Fresh cream
  • 2 tablespoons Fresh coriander leaves chopped
  • 1 teaspoon Lemon juice
  • 1 teaspoon Red chilli flakes


  1. Finely chop one onion and chop the other into one-inch square pieces.
  2. Chop two thirds of blanched spinach leaves and make a puree of the remaining spinach leaves.
  3. Heat oil in a non-stick kadai, add garlic and sauté till light brown.
  4. Add 1 tablespoon kadai masala, chopped onion and salt and sauté till lightly browned. Add tomato puree and sauté till oil separates.
  5. Add fenugreek leaves and chopped spinach leaves and sauté for 2 minutes more.
  6. Add turmeric powder, red chilli powder, coriander powder and butter and sauté for 5 minutes.
  7. Add crushed peppercorns, chaat masala, dried fenugreek leaves, cashewnut paste, yogurt, spinach puree, onion pieces, capsicum and tomato and mix well.
  8. Add chicken tikkas and cream and cook for 2-3 minutes.
  9. Transfer into a serving dish, sprinkle coriander leaves, remaining kadai masala, lemon juice and red chilli flakes and serve hot.