@lida1722: #audit #police #fyp #foryou

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Saturday 15 November 2025 11:29:22 GMT
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user7037839878890
Lou :
Another irresponsible gun owner
2025-11-15 22:35:48
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oneeyejones
oneeyejones :
😂😂😂
2025-11-15 23:53:03
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Butter Chicken was actually created as a way to use up leftover Tandoori chicken... and somehow became one of the world's most famous Indian dishes. Steps: Marinate the chicken: Cut boneless chicken thighs into bite-sized pieces. Season with salt, lemon juice, fresh garlic, fresh ginger, chili powder, garam masala, cumin, turmeric, coriander, yogurt, & oil. Marinate for a few hours, or overnight for the best flavor. Cook the chicken: Traditionally, the chicken is cooked in a tandoor oven, but a regular oven or grill works perfectly. Roast until nicely charred, then finish with a piece of charcoal if you want that authentic smoky flavor. Make the sauce: Sauté diced onion in ghee with chopped garlic & ginger. Add tomato paste and the same spice mix used for the chicken, then cook until fragrant. Pour in tomato juice, add a pinch of sugar, and chicken stock. Add a handful of cashews, then let everything simmer for a few minutes. Blend until completely smooth. Finish: Stir in the cooking cream, then add the cooked chicken. Let everything simmer together for a few minutes until the chicken is coated in the rich, creamy sauce. Ingredients (Serves 3–4): 500g boneless chicken thighs Salt (to taste) Juice of 1 lemon 4 garlic cloves, minced 1 tbsp grated ginger ½ cup yogurt 2 tbsp oil Indian spice mix below Sauce: 1 onion, diced 2 tbsp ghee 4 garlic cloves 1 tbsp grated ginger 2 tbsp tomato paste 2 cups tomato juice 1 tbsp sugar 2 cups chicken stock ½ cup cashews 250ml cooking cream Indian spice mix below Indian Spice Mix: 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp garam masala ½ tsp cinnamon Chili powder
Butter Chicken was actually created as a way to use up leftover Tandoori chicken... and somehow became one of the world's most famous Indian dishes. Steps: Marinate the chicken: Cut boneless chicken thighs into bite-sized pieces. Season with salt, lemon juice, fresh garlic, fresh ginger, chili powder, garam masala, cumin, turmeric, coriander, yogurt, & oil. Marinate for a few hours, or overnight for the best flavor. Cook the chicken: Traditionally, the chicken is cooked in a tandoor oven, but a regular oven or grill works perfectly. Roast until nicely charred, then finish with a piece of charcoal if you want that authentic smoky flavor. Make the sauce: Sauté diced onion in ghee with chopped garlic & ginger. Add tomato paste and the same spice mix used for the chicken, then cook until fragrant. Pour in tomato juice, add a pinch of sugar, and chicken stock. Add a handful of cashews, then let everything simmer for a few minutes. Blend until completely smooth. Finish: Stir in the cooking cream, then add the cooked chicken. Let everything simmer together for a few minutes until the chicken is coated in the rich, creamy sauce. Ingredients (Serves 3–4): 500g boneless chicken thighs Salt (to taste) Juice of 1 lemon 4 garlic cloves, minced 1 tbsp grated ginger ½ cup yogurt 2 tbsp oil Indian spice mix below Sauce: 1 onion, diced 2 tbsp ghee 4 garlic cloves 1 tbsp grated ginger 2 tbsp tomato paste 2 cups tomato juice 1 tbsp sugar 2 cups chicken stock ½ cup cashews 250ml cooking cream Indian spice mix below Indian Spice Mix: 1 tsp cumin 1 tsp coriander 1 tsp turmeric 1 tsp garam masala ½ tsp cinnamon Chili powder

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