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Ingredientes
- 2-3 tbsp lemon juice
- 1/2 tsp salt, or to taste
- 1/2 tsp red chilli powder
- 2ND MARINADE
- 3/4 cup thick curd- hand for 15 minutes
- 1/2 thick cream
- 2 tbsp almonds- blanched (soaked in hot water and peeled) and ground to a paste
- 2 tsp kasoori methi (dry fenugreek leaves)
- 1 tbsp corn flour
- 2 tbsps ginger-garlic paste
- 3/4 tsp salt
- 2 tbsp chopped coriander
- BASTING ( POURING ON THE TANGRI)
- 3 tbsp melted butter mixed with 1 tsp white pepper and 2 tsp kasoori methi
View Full Recipe at Swapna's Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 116g | |
| Calories 413 | |
| Calories from Fat 352 | 85% |
| Total Fat 40.24g | 50% |
| Saturated Fat 22.9g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 3172mg | 132% |
| Potassium 271mg | 8% |
| Total Carbs 16.2g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 1.23g | 1% |
| Protein 3.73g | 6% |
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