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@user1150814021586: 比耶媽媽#反差 #媽媽 #甜美可愛

李專
李專
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Thursday 20 March 2025 09:19:37 GMT
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#thatmartinkid #mandysiphone
The butter chicken your garlic naan has been waiting for ✨ 🇳🇱 Ingrediënten 450 g kippendij • 2 el yoghurt • 1 el citroensap • 2 tl garam masala • 2 tl tikka masala • 1½ tl paprikapoeder • 1 tl komijn • 1 tl koriander • ½ tl kurkuma • ½ tl kaneel • ½ tl milde chilipoeder • 6 teentjes knoflook • 2 tl gember • 1 tl zout Saus: 1 ui • 30 g boter • 2 el tomatenpuree • 150 ml passata • 150 ml kookroom • 1 el suiker • 1 tl garam masala • ½ tl komijn • ½ tl koriander • 1 tl gedroogde fenegriek • 1 el pindakaas • zout Bereiding Marineer de kip (liefst een nacht), bak goudbruin en zet apart. Fruit de ui in boter en rooster de tomatenpuree 2–3 min mee. Voeg kruiden, passata en suiker toe. Voeg pindakaas en kookroom toe en laat 5 min zacht koken. Blend de saus glad, voeg de kip toe en laat nog ±10 min pruttelen. Serveer met rijst & garlic naan 🇬🇧 Ingredients 450 g chicken thighs • 2 tbsp yoghurt • 1 tbsp lemon juice • 2 tsp garam masala • 2 tsp tikka masala • 1½ tsp paprika • 1 tsp cumin • 1 tsp coriander • ½ tsp turmeric • ½ tsp cinnamon • ½ tsp mild chilli powder • 6 garlic cloves • 2 tsp ginger • 1 tsp salt Sauce: 1 onion • 30 g butter • 2 tbsp tomato paste • 150 ml passata • 150 ml cooking cream • 1 tbsp sugar • 1 tsp garam masala • ½ tsp cumin • ½ tsp coriander • 1 tsp dried fenugreek • 1 tbsp peanut butter • salt to taste Method Marinate the chicken (preferably overnight), cook until golden and set aside. Sauté the onion in butter, then cook the tomato paste for 2–3 min. Add the spices, passata and sugar. Add the cream and peanut butter and simmer for 5 min. Blend the sauce until smooth, add the chicken and simmer for another ±10 min. Serve with rice & homemade garlic naan. #voorjou #EasyRecipe #chicken #butterchicken #stacktember @Defano Holwijn
The butter chicken your garlic naan has been waiting for ✨ 🇳🇱 Ingrediënten 450 g kippendij • 2 el yoghurt • 1 el citroensap • 2 tl garam masala • 2 tl tikka masala • 1½ tl paprikapoeder • 1 tl komijn • 1 tl koriander • ½ tl kurkuma • ½ tl kaneel • ½ tl milde chilipoeder • 6 teentjes knoflook • 2 tl gember • 1 tl zout Saus: 1 ui • 30 g boter • 2 el tomatenpuree • 150 ml passata • 150 ml kookroom • 1 el suiker • 1 tl garam masala • ½ tl komijn • ½ tl koriander • 1 tl gedroogde fenegriek • 1 el pindakaas • zout Bereiding Marineer de kip (liefst een nacht), bak goudbruin en zet apart. Fruit de ui in boter en rooster de tomatenpuree 2–3 min mee. Voeg kruiden, passata en suiker toe. Voeg pindakaas en kookroom toe en laat 5 min zacht koken. Blend de saus glad, voeg de kip toe en laat nog ±10 min pruttelen. Serveer met rijst & garlic naan 🇬🇧 Ingredients 450 g chicken thighs • 2 tbsp yoghurt • 1 tbsp lemon juice • 2 tsp garam masala • 2 tsp tikka masala • 1½ tsp paprika • 1 tsp cumin • 1 tsp coriander • ½ tsp turmeric • ½ tsp cinnamon • ½ tsp mild chilli powder • 6 garlic cloves • 2 tsp ginger • 1 tsp salt Sauce: 1 onion • 30 g butter • 2 tbsp tomato paste • 150 ml passata • 150 ml cooking cream • 1 tbsp sugar • 1 tsp garam masala • ½ tsp cumin • ½ tsp coriander • 1 tsp dried fenugreek • 1 tbsp peanut butter • salt to taste Method Marinate the chicken (preferably overnight), cook until golden and set aside. Sauté the onion in butter, then cook the tomato paste for 2–3 min. Add the spices, passata and sugar. Add the cream and peanut butter and simmer for 5 min. Blend the sauce until smooth, add the chicken and simmer for another ±10 min. Serve with rice & homemade garlic naan. #voorjou #EasyRecipe #chicken #butterchicken #stacktember @Defano Holwijn

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