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Combine the garlic and ginger pastes, chili powder, lemon juice, and oil, and marinate the chicken fillets in the mixture for at least 1 hour. To prepare the yogurt sauce, combine the yogurt, green chili, salt, mint leaves, and white cumin in a blender. Process until smooth and creamy. Prepare the grill and cook the chicken until well done. Serve with yogurt sauce and a bowl of fresh salad greens for a complete meal.
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Serving Size: 1 Serving (337g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 648 | ||
Calories from Fat: 402 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.7g | 60 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 208.8mg | 64 % | |
Sodium 256.9mg | 9 % | |
Potassium 669.5mg | 18 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.9g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 648
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