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@vitale4ka_07: я ненавижу этот режим...час нервов я потратил на это. и дважды у меня выдавало долго ошибку, пока не перезайдешь в игру. все ради Авочки Е6 . . . #aventurine #щитпост #HonkaiStarRail #hsr

🪴пёс Авана, Хару и Хэйдзо🪴
🪴пёс Авана, Хару и Хэйдзо🪴
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Tuesday 07 July 2026 07:22:28 GMT
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lucky_gamby
🎰Gamby 🎰 :
не говорите что вы выполняете ачивку где надо всю сложность на идеально пройти😭😭😭🙏🙏🙏
2026-07-07 07:39:57
4
m_ateros
💠m_Ateros💠 :
а лол, так это твоё видео мне в реках тогда попадалось
2026-07-08 18:40:57
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هههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه هههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه #الارجنتين #باريديس🇦🇷 #explore #viral #كاس_العالم
هههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه هههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههههه #الارجنتين #باريديس🇦🇷 #explore #viral #كاس_العالم
Ingredients: For the Chicken Marinade: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain Greek yogurt 2 tablespoons lemon juice 2 teaspoons garlic, minced 2 teaspoons fresh ginger, grated 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon turmeric 1 teaspoon kosher salt For the Masala Sauce: 2 tablespoons butter 1 tablespoon olive oil 1 medium onion, finely diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika ½ teaspoon cayenne pepper (optional) 2 tablespoons tomato paste 15 oz tomato sauce 1 cup heavy cream ½ cup chicken broth 1 teaspoon sugar Salt and black pepper, to taste Fresh cilantro, chopped, for garnish Cooked basmati rice and naan, for serving Directions: In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour or overnight for the best flavor. Heat a large skillet over medium-high heat and cook the chicken in batches until lightly charred and nearly cooked through. Transfer to a plate. In the same skillet, melt the butter with the olive oil. Add the onion and cook for 5–6 minutes until soft and lightly golden. Stir in the garlic and ginger and cook for 30 seconds. Add the garam masala, cumin, coriander, paprika, and cayenne. Cook for 1 minute until fragrant. Stir in the tomato paste, then pour in the tomato sauce and chicken broth. Simmer for 10 minutes, stirring occasionally. Add the heavy cream and sugar, stirring until smooth. Return the chicken to the skillet and simmer for another 10–15 minutes until fully cooked and coated in the rich sauce. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve over fluffy basmati rice with warm naan. Prep Time: 20 minutes (+1 hour marinating) | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes Kcal: 565 kcal | Servings: 6 servings #chicken #indianfood #chickentikkamasala #spicy #spicyfood
Ingredients: For the Chicken Marinade: 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 cup plain Greek yogurt 2 tablespoons lemon juice 2 teaspoons garlic, minced 2 teaspoons fresh ginger, grated 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon turmeric 1 teaspoon kosher salt For the Masala Sauce: 2 tablespoons butter 1 tablespoon olive oil 1 medium onion, finely diced 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika ½ teaspoon cayenne pepper (optional) 2 tablespoons tomato paste 15 oz tomato sauce 1 cup heavy cream ½ cup chicken broth 1 teaspoon sugar Salt and black pepper, to taste Fresh cilantro, chopped, for garnish Cooked basmati rice and naan, for serving Directions: In a large bowl, combine the yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Add the chicken pieces and coat well. Cover and marinate for at least 1 hour or overnight for the best flavor. Heat a large skillet over medium-high heat and cook the chicken in batches until lightly charred and nearly cooked through. Transfer to a plate. In the same skillet, melt the butter with the olive oil. Add the onion and cook for 5–6 minutes until soft and lightly golden. Stir in the garlic and ginger and cook for 30 seconds. Add the garam masala, cumin, coriander, paprika, and cayenne. Cook for 1 minute until fragrant. Stir in the tomato paste, then pour in the tomato sauce and chicken broth. Simmer for 10 minutes, stirring occasionally. Add the heavy cream and sugar, stirring until smooth. Return the chicken to the skillet and simmer for another 10–15 minutes until fully cooked and coated in the rich sauce. Taste and adjust seasoning with salt and pepper. Garnish with chopped cilantro and serve over fluffy basmati rice with warm naan. Prep Time: 20 minutes (+1 hour marinating) | Cooking Time: 35 minutes | Total Time: 1 hour 55 minutes Kcal: 565 kcal | Servings: 6 servings #chicken #indianfood #chickentikkamasala #spicy #spicyfood
long time no tiktok
long time no tiktok
#suaruamat #foamingcleaser #suaruamattaobot #skincare #HợptáccùngSoinlab sữa rửa mặt của nhà @SOINLAB thì chắc không lạ gì nữa với mb rồiii
#suaruamat #foamingcleaser #suaruamattaobot #skincare #HợptáccùngSoinlab sữa rửa mặt của nhà @SOINLAB thì chắc không lạ gì nữa với mb rồiii
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