@swagusername888: #daryldixon #fyp #twd #thewalkingdead #fypage

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Friday 23 January 2026 14:24:40 GMT

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hardly_humantay :

What’s the first scene from? Bc I don’t remember it from TWD

2026-01-23 15:22:22

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𝖘𝖓𝖆𝖐𝖊 :

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2026-05-02 12:06:04

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TANDOORI CHICKEN RICE BOWL 🔥 This bowl is the perfect balance of bold Indian-inspired flavours, plenty of protein and wholesome ingredients all in one seriously satisfying bowl. Macros (serves 4) • 548kcal • 42 P • 59g C • 16g F Chicken: • 600g skinless chicken thighs • 1/3 cup low fat Greek yoghurt • 1 tbsp lemon juice • 4 cloves garlic • 1 tbsp ginger paste • Spice mix: 1.5 tsp each garam masala & kashmiri chili powder, 1 tsp each coriander powder & cumin, 1 tsp salt & ½ tsp turmeric Rice • 1 cup basmati rice washed • 1 tbsp light butter • 1 yellow onion finely diced • 2 cloves garlic minced • 1 tbsp ginger paste • ½ tsp turmeric • 1 tsp each cumin seeds & salt • 1.5 cups of chicken stock Salad: • 250g cherry tomatoes halved • 1 cucumber thinly sliced • ½ red onion, very thinly sliced • ½ tsp each garam marsala + salt • 3 tbsp each coriander leaves and mint chopped • 1 tbsp lemon juice • 1/3 cup cashews toasted (toast in dry pan for 5 minutes) Mint sauce • 2/3 cups low fat Greek yoghurt • 1/2 packed cup mint leaves • 1/3 cup coriander leaves • 1 green chilli • 1 tbsp lemon juice + 1/2 tsp salt Method 1. Marinate chicken: Mix yoghurt, lemon juice, garlic, ginger, garam masala, Kashmiri chilli powder, coriander, cumin, salt and turmeric. Coat chicken thighs well and marinate for at least 2 hours. 2. Cook rice: Rinse basmati rice. Melt butter in a saucepan and sauté onion for 5–6 minutes until softened. Add garlic, ginger, turmeric, salt and cumin seeds and cook for 1 minute. Stir in rice and toast for a minute, add chicken stock, then bring to a boil. Reduce heat to low, cover and simmer for 12–15 minutes until cooked ensuring it doesn’t burn. Rest covered for 10 minutes, then fluff. 3. Make mint yoghurt sauce: Blend coriander, mint, green chilli, lemon juice and salt with a few tablespoons of water until smooth. Stir through Greek yoghurt and refrigerate until serving. 4. Prepare salad: Combine tomatoes, cucumber, red onion, coriander and mint, garam masala, salt and lemon juice. 5. Cook chicken: Preheat air fryer to 200°C for 10 minutes. Air fry chicken in a single layer for 7-8 minutes, flip and cook for another 5-6 minutes, or until cooked through (74°C internal temperature). Rest before slicing. 6. Assemble: Serve rice topped with tandoori chicken, salad, toasted cashews and mint yoghurt sauce.

TANDOORI CHICKEN RICE BOWL 🔥 This bowl is the perfect balance of bold Indian-inspired flavours, plenty of protein and wholesome ingredients all in one seriously satisfying bowl. Macros (serves 4) • 548kcal • 42 P • 59g C • 16g F Chicken: • 600g skinless chicken thighs • 1/3 cup low fat Greek yoghurt • 1 tbsp lemon juice • 4 cloves garlic • 1 tbsp ginger paste • Spice mix: 1.5 tsp each garam masala & kashmiri chili powder, 1 tsp each coriander powder & cumin, 1 tsp salt & ½ tsp turmeric Rice • 1 cup basmati rice washed • 1 tbsp light butter • 1 yellow onion finely diced • 2 cloves garlic minced • 1 tbsp ginger paste • ½ tsp turmeric • 1 tsp each cumin seeds & salt • 1.5 cups of chicken stock Salad: • 250g cherry tomatoes halved • 1 cucumber thinly sliced • ½ red onion, very thinly sliced • ½ tsp each garam marsala + salt • 3 tbsp each coriander leaves and mint chopped • 1 tbsp lemon juice • 1/3 cup cashews toasted (toast in dry pan for 5 minutes) Mint sauce • 2/3 cups low fat Greek yoghurt • 1/2 packed cup mint leaves • 1/3 cup coriander leaves • 1 green chilli • 1 tbsp lemon juice + 1/2 tsp salt Method 1. Marinate chicken: Mix yoghurt, lemon juice, garlic, ginger, garam masala, Kashmiri chilli powder, coriander, cumin, salt and turmeric. Coat chicken thighs well and marinate for at least 2 hours. 2. Cook rice: Rinse basmati rice. Melt butter in a saucepan and sauté onion for 5–6 minutes until softened. Add garlic, ginger, turmeric, salt and cumin seeds and cook for 1 minute. Stir in rice and toast for a minute, add chicken stock, then bring to a boil. Reduce heat to low, cover and simmer for 12–15 minutes until cooked ensuring it doesn’t burn. Rest covered for 10 minutes, then fluff. 3. Make mint yoghurt sauce: Blend coriander, mint, green chilli, lemon juice and salt with a few tablespoons of water until smooth. Stir through Greek yoghurt and refrigerate until serving. 4. Prepare salad: Combine tomatoes, cucumber, red onion, coriander and mint, garam masala, salt and lemon juice. 5. Cook chicken: Preheat air fryer to 200°C for 10 minutes. Air fry chicken in a single layer for 7-8 minutes, flip and cook for another 5-6 minutes, or until cooked through (74°C internal temperature). Rest before slicing. 6. Assemble: Serve rice topped with tandoori chicken, salad, toasted cashews and mint yoghurt sauce.

Allah rəhmət eləsin 🥀#fyp #teyyareqezasi

Allah rəhmət eləsin 🥀#fyp #teyyareqezasi

خذوا الحِكمة من القَيصر🤎🧚🏾‍♂️. #كاظم_الساهر #اكسبلور #foryoupage #foryou #fyp

خذوا الحِكمة من القَيصر🤎🧚🏾‍♂️. #كاظم_الساهر #اكسبلور #foryoupage #foryou #fyp

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