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INGREDIENTS:
FOR THE MARINATING:
Chicken Thai= 350 gm
Ginger Garlic Paste= 1 tbsp
Saffron= 2 pinch
Fennel Powder (saunf)= 1/2 tsp
Salt= 1/2 tsp
Refined oil= 1 tbsp
Cashew Nut=70 gm
Cheese= 50 gm
Green Chilly= 4
Milk
Hung Curd= 3 tbsp
Roasted Gram Flour= 1 tbsp
Kasuri Methi= 1 tsp
Black Salt= 2 pinch
Salt= 1/2 tsp
Fennel Powder= 1 tsp
Fresh Cream= 3 tbsp
Spinach Paste= 1 tsp
Refined Oil= 1 tbsp
Ginger Garlic Paste= 1 tbsp
White Pepper= 1/4 tsp
Cardamom Powder= 2 pinch
Better
Fennel Powder= 1 pinch
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