@pitawa_46: @Didine Canon 16 officiel #2 #foryou #fyp

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this country done pass to the use stew eat rice

this country done pass to the use stew eat rice

RECIPE! CHICKEN TIKKA MASALA Ingredients: For the Chicken Tikka Marinade: • 1 1/2 lbs boneless, skinless chicken thighs (or breasts if preferred), cut into chunks • 3/4 cup plain thick yogurt (Greek-style works well) • 1 tbsp lemon juice • 1 tbsp ginger paste (or finely grated fresh ginger) • 1 tbsp garlic paste (or finely minced garlic) • 1 tsp turmeric powder • 1 1/2 tsp ground cumin • 1 1/2 tsp ground coriander • 1 1/2 tsp garam masala • 1 tsp Kashmiri red chili powder (or regular chili powder for more heat) • 1 tsp salt • 1 tbsp oil For the Masala Sauce: • 2 tbsp oil or ghee • 2 tbsp butter • 1 large onion, finely chopped • 1 tbsp ginger paste • 1 tbsp garlic paste • 2 tsp ground cumin • 2 tsp ground coriander • 2 tsp paprika (or Kashmiri red chili powder for more color) • 1 1/2 tsp garam masala • 1/2 tsp turmeric • 1 cup tomato purée or passata • 1 tsp sugar (balances acidity) • 1 cup heavy cream (or coconut cream for dairy-free) • Salt, to taste • Fresh cilantro (for garnish) Instructions: Marinate the Chicken In a bowl, mix together yogurt, lemon juice, garlic paste, ginger paste, oil, and spices (turmeric, cumin, coriander, garam masala, chili powder, salt). Add chicken pieces and coat well. Cover and marinate at least 1-2 hours (overnight for best flavor). Preheat oven to 375 degrees F. or heat a grill or skillet. Arrange chicken pieces on a lined tray or skewers. Bake or grill for 15–20 minutes until cooked through and slightly charred at edges. If pan-frying, cook in a little oil over medium-high heat until browned. Make the Masala Sauce, Heat oil + butter in a pan over medium heat. Add chopped onion and sauté until soft and golden-brown (about 8-10 minutes). Add ginger and garlic paste. Cook 1-2 mins until fragrant. Stir in cumin, coriander, paprika, turmeric, garam masala. Cook 30 secs to bloom spices. Add tomato purée and sugar. Simmer uncovered 10 mins, until thick and deep red. Stir in cream and simmer 5 more minutes. Add the cooked chicken, plus any juices. Simmer together 5-10 mins so flavors blend. Adjust salt and spice to taste. Serve with Basmati rice (or Jasmine rice), Garlic naan or roti, Fresh cilantro. Enjoy! 😊 PERFECT GARLIC NAAN ✨ Soft, bubbly, chewy, buttery! Ingredients: Dry Ingredients • 2 1/2 cups all-purpose flour • 1 tsp sugar • 1 tsp salt • 1 tsp baking powder • Optional: 1/4 tsp baking soda (makes it softer) Yeast Mixture: • 1 tsp active dry yeast • 1/4 cup warm milk • 1/4 cup warm water • 1 tsp sugar Wet Ingredients: • 1/4 cup plain yogurt (room temp) • 2 tbsp oil (vegetable or light olive oil) Garlic Butter: • 3-4 tbsp melted butter • 3 cloves garlic, minced • 1-2 tbsp fresh cilantro, chopped Instructions: 1. Activate the Yeast In a small bowl, mix: • 1/4 cup warm milk • 1/4 cup warm water • yeast • 1 tsp sugar Let it sit 8–10 minutes until frothy. 2. Make the Dough In a large bowl, combine: • flour • baking powder • baking soda • salt • sugar Then add: • the yeast mixture • yogurt • oil Mix and knead until dough is: soft, slightly sticky (not dry) Knead 5–7 minutes. 3. Let It Rise: Cover bowl with a towel. Let rise 1-1.5 hours or until doubled in size. 4. Shape the Naan: Punch down dough and divide into 6–8 balls. Let them rest 10 minutes (important for softness). Roll each ball: • Tear-drop shape or circle • 1/4 inch thick • Don’t roll thin or you lose bubbles 5. Cook the Naan: Heat a cast iron skillet to high heat. 1. drizzle a little bit of olive oil in the cast iron 2. Place it down in the hot pan 3. Cook until bubbles form 4. Flip and cook until lightly charred 6. Finish with Garlic Butter Mix: • melted butter • garlic • cilantro Brush over hot naan immediately. Serve hot! Enjoy! 😊 #fypシ゚viral #fyp #indianfood #haitiantiktok

RECIPE! CHICKEN TIKKA MASALA Ingredients: For the Chicken Tikka Marinade: • 1 1/2 lbs boneless, skinless chicken thighs (or breasts if preferred), cut into chunks • 3/4 cup plain thick yogurt (Greek-style works well) • 1 tbsp lemon juice • 1 tbsp ginger paste (or finely grated fresh ginger) • 1 tbsp garlic paste (or finely minced garlic) • 1 tsp turmeric powder • 1 1/2 tsp ground cumin • 1 1/2 tsp ground coriander • 1 1/2 tsp garam masala • 1 tsp Kashmiri red chili powder (or regular chili powder for more heat) • 1 tsp salt • 1 tbsp oil For the Masala Sauce: • 2 tbsp oil or ghee • 2 tbsp butter • 1 large onion, finely chopped • 1 tbsp ginger paste • 1 tbsp garlic paste • 2 tsp ground cumin • 2 tsp ground coriander • 2 tsp paprika (or Kashmiri red chili powder for more color) • 1 1/2 tsp garam masala • 1/2 tsp turmeric • 1 cup tomato purée or passata • 1 tsp sugar (balances acidity) • 1 cup heavy cream (or coconut cream for dairy-free) • Salt, to taste • Fresh cilantro (for garnish) Instructions: Marinate the Chicken In a bowl, mix together yogurt, lemon juice, garlic paste, ginger paste, oil, and spices (turmeric, cumin, coriander, garam masala, chili powder, salt). Add chicken pieces and coat well. Cover and marinate at least 1-2 hours (overnight for best flavor). Preheat oven to 375 degrees F. or heat a grill or skillet. Arrange chicken pieces on a lined tray or skewers. Bake or grill for 15–20 minutes until cooked through and slightly charred at edges. If pan-frying, cook in a little oil over medium-high heat until browned. Make the Masala Sauce, Heat oil + butter in a pan over medium heat. Add chopped onion and sauté until soft and golden-brown (about 8-10 minutes). Add ginger and garlic paste. Cook 1-2 mins until fragrant. Stir in cumin, coriander, paprika, turmeric, garam masala. Cook 30 secs to bloom spices. Add tomato purée and sugar. Simmer uncovered 10 mins, until thick and deep red. Stir in cream and simmer 5 more minutes. Add the cooked chicken, plus any juices. Simmer together 5-10 mins so flavors blend. Adjust salt and spice to taste. Serve with Basmati rice (or Jasmine rice), Garlic naan or roti, Fresh cilantro. Enjoy! 😊 PERFECT GARLIC NAAN ✨ Soft, bubbly, chewy, buttery! Ingredients: Dry Ingredients • 2 1/2 cups all-purpose flour • 1 tsp sugar • 1 tsp salt • 1 tsp baking powder • Optional: 1/4 tsp baking soda (makes it softer) Yeast Mixture: • 1 tsp active dry yeast • 1/4 cup warm milk • 1/4 cup warm water • 1 tsp sugar Wet Ingredients: • 1/4 cup plain yogurt (room temp) • 2 tbsp oil (vegetable or light olive oil) Garlic Butter: • 3-4 tbsp melted butter • 3 cloves garlic, minced • 1-2 tbsp fresh cilantro, chopped Instructions: 1. Activate the Yeast In a small bowl, mix: • 1/4 cup warm milk • 1/4 cup warm water • yeast • 1 tsp sugar Let it sit 8–10 minutes until frothy. 2. Make the Dough In a large bowl, combine: • flour • baking powder • baking soda • salt • sugar Then add: • the yeast mixture • yogurt • oil Mix and knead until dough is: soft, slightly sticky (not dry) Knead 5–7 minutes. 3. Let It Rise: Cover bowl with a towel. Let rise 1-1.5 hours or until doubled in size. 4. Shape the Naan: Punch down dough and divide into 6–8 balls. Let them rest 10 minutes (important for softness). Roll each ball: • Tear-drop shape or circle • 1/4 inch thick • Don’t roll thin or you lose bubbles 5. Cook the Naan: Heat a cast iron skillet to high heat. 1. drizzle a little bit of olive oil in the cast iron 2. Place it down in the hot pan 3. Cook until bubbles form 4. Flip and cook until lightly charred 6. Finish with Garlic Butter Mix: • melted butter • garlic • cilantro Brush over hot naan immediately. Serve hot! Enjoy! 😊 #fypシ゚viral #fyp #indianfood #haitiantiktok

El origen de la celebración de el Cumple años .

El origen de la celebración de el Cumple años .

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