@banhtetdeyyy: xinh quá cíu 😭🙏🏻 nền mướt thì thôi nhé =))) sướng con người 🫡 #amortals #bongmuttrangdiem #bongmutamortals #tiktokshop88 #fypviralシ

pomchane ☆⋆

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Tiệm Nhỏ Mộng Mer✨ :

mút xịn dùng ưng lắm ne

2026-08-03 11:45:43

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⋆｡𖦹°‧Công chúa ếch 📸‧₊˚✩ :

uii đánh siu mướt nền

2026-08-05 06:30:01

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˚✩mimii𓇼✩ :

nên mua nha mn🥰

2026-08-03 05:47:22

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⋆.𐙚 ̊Moonblushᯓ★ :

Mê wa nè

2026-08-03 01:43:48

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én tập xây kênh :

xinh quá

2026-08-03 01:33:43

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𝑆𝑢𝑛°˚𝑛𝑒𑣲 :

xinhh

2026-08-03 05:29:29

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Thanh day ne :

Xinh thíaa

2026-08-03 02:17:13

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Yii ơi ˙ᵕ˙ :

Mê

2026-08-03 03:18:49

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Bông riviu𐙚 💗 :

Êm nhaaaa

2026-08-03 09:18:20

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𝑯𝒊̀𝒏 𝑻𝒉𝒐̉🐰 :

Mê á

2026-08-02 16:34:29

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Quỳnh Gia Dụng :

Mút mềm lắm

2026-08-02 16:39:01

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𝐌𝐢𝐦𝐢𝐞 𝐍𝐞̀𝐞 🧸ྀི :

mút xinh cỡ đó 🥰🥰

2026-08-02 16:56:33

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🎀 Tiệm xinh nhà mình 🌸🌸🌸 :

Mê lém

2026-08-03 12:26:03

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🐯Nhỏ Ánh 98 :

Đã mua

2026-08-02 16:49:32

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✿𝗡𝗛𝗜 𝗢̛𝗜 𝗥𝗘𝗩𝗜𝗘𝗪✿ :

Mèm lém lu

2026-08-02 16:07:11

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‿✿ ininnee ୨ৎ :

Cưng qá

2026-08-02 16:34:18

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Nga Unboxing 🌸 :

Xinh

2026-08-02 16:11:36

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Thiee🧚🏻‍♀️ :

Ttql🥰🥰

2026-08-02 16:11:15

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pomchane ☆⋆ :

i love @TikTok

2026-08-04 14:54:07

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pomchane ☆⋆ :

@AMORTALS Vietnam Official

2026-08-04 14:54:11

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pomchane ☆⋆ :

@Amortals Vietnam Official

2026-08-04 14:54:15

0

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FLATBREAD WITH BUTTER CHICKEN #food #recipe #chicken #butterchicken #flatbread CHICKEN MIXTURE 25 g unsalted butter 20 ml sunflower oil 600 g chicken thighs, cut into cubes 5 g garam masala (1⅔ tsp) 2 g ground coriander (⅔ tsp) 2 g ground cumin (⅔ tsp) 3 g garlic powder (1 tsp) 4 g onion powder (1⅓ tsp) 2 g cayenne pepper (⅔ tsp) 30 g tomato paste 50 ml water 100 ml heavy cream 15 g honey 1 chicken stock cube 100 g grated cheese (Gouda) DOUGH 350 g all-purpose flour 50 g herb cream cheese 4 g salt (⅔ tsp) 6 g baking powder 170 ml water EXTRA cheese slices Heat the butter and sunflower oil in a frying pan over medium-high heat. Add the chicken thighs, garam masala, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper. Fry for 5–6 minutes. Add the tomato paste, water, cream, and honey. Mix well and let simmer for 5–7 minutes until the sauce has slightly thickened. Crumble the chicken stock cube over the pan. Add the grated cheese and stir until creamy. Remove from the heat and let the chicken mixture cool completely. Place the flour, baking powder, herb cream cheese, salt, and water in a large bowl. Knead for 10–12 minutes until smooth. Cover and let the dough rest for 10 minutes. Divide the dough into 8 equal pieces of about 70 g each and shape into balls. Roll out a dough ball into a circle. Place a slice of cheese on one half and spread about 90 g of the chicken mixture on top. Lightly moisten the edges, fold the dough closed, and press the edges firmly to seal. Place the filled dough on a sheet of parchment paper. Heat a heavy-bottomed frying pan with a little oil. Cook the breads over medium-high heat until golden brown and cooked through on both sides. Tips Don’t cut the chicken too small. Cubes of about 2 cm give a better bite. Let the mixture thicken well. The sauce should be creamy and firm, not runny like a curry. Let it cool completely. A warm filling makes the dough soft and hard to seal. Letting the dough rest is important. Those 10 minutes make it more elastic and easier to roll out. Use any cheese you like. You can also bake these breads in the oven. Preheat the oven to 200°C (390°F) and bake for 15–20 minutes (brush with oil or butter). Add salt to taste. Preparation Time Chicken mixture preparation & cooling: 20 minutes Dough preparation & resting: 25 minutes Cooking: 10–15 minutes

FLATBREAD WITH BUTTER CHICKEN #food #recipe #chicken #butterchicken #flatbread CHICKEN MIXTURE 25 g unsalted butter 20 ml sunflower oil 600 g chicken thighs, cut into cubes 5 g garam masala (1⅔ tsp) 2 g ground coriander (⅔ tsp) 2 g ground cumin (⅔ tsp) 3 g garlic powder (1 tsp) 4 g onion powder (1⅓ tsp) 2 g cayenne pepper (⅔ tsp) 30 g tomato paste 50 ml water 100 ml heavy cream 15 g honey 1 chicken stock cube 100 g grated cheese (Gouda) DOUGH 350 g all-purpose flour 50 g herb cream cheese 4 g salt (⅔ tsp) 6 g baking powder 170 ml water EXTRA cheese slices Heat the butter and sunflower oil in a frying pan over medium-high heat. Add the chicken thighs, garam masala, ground coriander, ground cumin, garlic powder, onion powder, and cayenne pepper. Fry for 5–6 minutes. Add the tomato paste, water, cream, and honey. Mix well and let simmer for 5–7 minutes until the sauce has slightly thickened. Crumble the chicken stock cube over the pan. Add the grated cheese and stir until creamy. Remove from the heat and let the chicken mixture cool completely. Place the flour, baking powder, herb cream cheese, salt, and water in a large bowl. Knead for 10–12 minutes until smooth. Cover and let the dough rest for 10 minutes. Divide the dough into 8 equal pieces of about 70 g each and shape into balls. Roll out a dough ball into a circle. Place a slice of cheese on one half and spread about 90 g of the chicken mixture on top. Lightly moisten the edges, fold the dough closed, and press the edges firmly to seal. Place the filled dough on a sheet of parchment paper. Heat a heavy-bottomed frying pan with a little oil. Cook the breads over medium-high heat until golden brown and cooked through on both sides. Tips Don’t cut the chicken too small. Cubes of about 2 cm give a better bite. Let the mixture thicken well. The sauce should be creamy and firm, not runny like a curry. Let it cool completely. A warm filling makes the dough soft and hard to seal. Letting the dough rest is important. Those 10 minutes make it more elastic and easier to roll out. Use any cheese you like. You can also bake these breads in the oven. Preheat the oven to 200°C (390°F) and bake for 15–20 minutes (brush with oil or butter). Add salt to taste. Preparation Time Chicken mixture preparation & cooling: 20 minutes Dough preparation & resting: 25 minutes Cooking: 10–15 minutes

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