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@peauphelie: C’est le meilleur fond de teint que j’ai pu testée ! La teinte est parfaite j’adore ! 😍 @Yepoda #crashtest #yepoda #makeup #grwm

𝐎𝐩𝐡𝐞́’𝐬 𝐃𝐢𝐚𝐫𝐲 🫧
𝐎𝐩𝐡𝐞́’𝐬 𝐃𝐢𝐚𝐫𝐲 🫧
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Saturday 13 June 2026 15:31:16 GMT
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Recreating the ORIGINAL Butter Chicken 🐓 Ingredients - Tandoori Marinade - 200g whole milk yogurt - 4g salt - 10g kashmiri chili powder - 2g coriander powder - 2g kasoori methi - 4g garam masala - 20g ginger-garlic paste - 8g mustard oil - half lime - ~680g (1.5lb) bone-in chicken legs or boneless skinless chicken thighs - Tomato Gravy - 430g whole tomatoes (4-5) - 150g red onion - 10g kashmiri chili - 2-3g cumin - 2g sugar - 30g ginger-garlic paste - 8-10g green chili (1) - 4g garam masala - 35g salted butter - 100g cream - salt to taste Steps - if using chicken legs, remove skin, and separate thigh from drumstick. Score the chicken with a sharp knife. - Combine tandoori marinade ingredients in a bowl, add more chili as necessary to get a deep orange color. - add chicken to marinade, cover and let marinate for 1-3 hours. - add chicken to a wire rack and broil on high for 10 minutes per side (try to get the chicken as close to the broiler as possible, if using induction). Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop until smaller pieces. - heat a small amount of neutral oil over medium heat, add onions and saute until softened. Add ginge-garlic paste and cook for 2 min more, then add the tomatoes and let simmer until they have fully broken down (10-15 min). - blend and strain the gravy - finish the gravy over low-medium heat with cumin, sugar, green chili, garam masala, salt to taste, and kashmiri chili. stir until combined. - add the chicken, stir until fully incorporated and warmed through, then add butter and let it melt before finishing with heavy cream. stir to combine. music by Steve Coleman #cooking #food #indianfood #foodtiktok #curry
Recreating the ORIGINAL Butter Chicken 🐓 Ingredients - Tandoori Marinade - 200g whole milk yogurt - 4g salt - 10g kashmiri chili powder - 2g coriander powder - 2g kasoori methi - 4g garam masala - 20g ginger-garlic paste - 8g mustard oil - half lime - ~680g (1.5lb) bone-in chicken legs or boneless skinless chicken thighs - Tomato Gravy - 430g whole tomatoes (4-5) - 150g red onion - 10g kashmiri chili - 2-3g cumin - 2g sugar - 30g ginger-garlic paste - 8-10g green chili (1) - 4g garam masala - 35g salted butter - 100g cream - salt to taste Steps - if using chicken legs, remove skin, and separate thigh from drumstick. Score the chicken with a sharp knife. - Combine tandoori marinade ingredients in a bowl, add more chili as necessary to get a deep orange color. - add chicken to marinade, cover and let marinate for 1-3 hours. - add chicken to a wire rack and broil on high for 10 minutes per side (try to get the chicken as close to the broiler as possible, if using induction). Then bake at 350F or 175C until fully cooked (8-10 minutes). Let cool, then chop until smaller pieces. - heat a small amount of neutral oil over medium heat, add onions and saute until softened. Add ginge-garlic paste and cook for 2 min more, then add the tomatoes and let simmer until they have fully broken down (10-15 min). - blend and strain the gravy - finish the gravy over low-medium heat with cumin, sugar, green chili, garam masala, salt to taste, and kashmiri chili. stir until combined. - add the chicken, stir until fully incorporated and warmed through, then add butter and let it melt before finishing with heavy cream. stir to combine. music by Steve Coleman #cooking #food #indianfood #foodtiktok #curry
do you like the first or second pic better? location in comments! #phototips #losangeles #fyp #museumofdreamspace
do you like the first or second pic better? location in comments! #phototips #losangeles #fyp #museumofdreamspace
#cejour-là
#cejour-là

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