Ariso Recipes
2 hours and 50 minutes
Mughlai
Looks Clean
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Begin by dicing the chicken into bite-sized pieces and marinating them with the ingredients from the first marinade: black pepper, ginger-garlic paste, lime juice, and a pinch of salt.
Allow the marinated chicken to rest in the refrigerator for approximately 30 minutes.
Utilize a food processor to blend cilantro leaves, jalapenos, and garlic until a smooth paste forms, without adding any water.
In a mixing bowl, combine thick yogurt, fresh cream, nutritional yeast, crushed cardamom, garlic powder, the prepared cilantro-jalapeno paste, corn flour, and a dash of oil. mix the ingredients thoroughly to create a creamy marinade.
Coat the marinated chicken pieces generously with the creamy marinade, ensuring they are well-covered. season with additional salt if needed.
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