@king.clems.motivation: #🥹🥹🥹 #pourtoi #🥹🥹🥹 #pourtoi #police

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Saturday 29 August 2026 17:02:30 GMT

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Comments

MAN :

Some people are chasing dreams. Some people are just trying to survive.respect to the officer

2026-10-01 23:14:57

0

Baïdy kamara :

My heart 💔

2026-10-01 23:31:21

0

@FOXCALOGERO :

Humanity ❤️💯

2026-10-01 17:10:05

0

Muyomba :

blessed you

2026-09-30 08:08:29

1

jewish 🇮🇱 :

respect

2026-10-01 06:31:28

0

JoshKherry :

it's the cloth he is running from

2026-09-26 19:07:24

4

Kim terrazzo :

thanks brother[Red heart][Red heart]

2026-09-28 21:39:59

4

Glenn S James :

not everyone in high authority has the same character 💯

2026-09-08 17:02:49

9

RAHIM WALKER :

Though most of them are bad, but there still some few who can clearly understand the poor

2026-09-16 18:13:15

6

bahinat2 :

real man

2026-09-17 21:10:36

1

Usman Adamu :

humanity matters

2026-09-10 07:51:57

2

Third day@ efc :

sometimes you can actually see it on theirs faces, they glow with kindness and love ,look at Police guy closes , kindness is written all over his face 🥰🥰

2026-09-26 08:28:38

1

Onward :

that's my brother 😭😭😭🤝🤝💪💪

2026-09-24 09:09:45

2

user1918518680412 :

не просто так убегает,просто там камера есть

2026-09-17 19:57:43

1

música 🎶 🎵 :

amém

2026-09-07 14:21:12

2

James 🇫🇷 :

merci un jour tu vas vite récompense plus meilleur que tout le monde tu as donné un prof plus meilleur il court il a senti quelque chose genre lui mais c'était toi tu es gentil tu l'as donné envie de meilleur plan un jour tu vas trouver ta récompense meilleur 🫡🫡🫡

2026-09-12 17:59:58

2

nelmar Dasylva :

Dans un monde où le droit de l'homme n'est pas respecté, il est mieux de fuir

2026-09-28 10:23:25

1

Bendiciones y Exitos :

Exito

2026-09-12 16:14:09

1

Sergio leonardo Albino :

❤️👏🏼

2026-09-07 02:33:40

3

꧁ليدو꧂ :

الله أكبر يا دنيا

2026-09-24 19:23:46

1

MUzammal Hassan❣️❣️❣️ :

2026-10-01 08:08:55

0

M.007 :

2026-10-01 21:31:02

0

Samuel Alfonso :

siiiiii siiiiii siiiiii

2026-10-01 21:28:14

0

Sanpana72112265 :

2026-09-29 23:44:08

1

حسن ابوالروم :

الله يعزك ويكرم دنيا وآخره

2026-10-01 19:17:10

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

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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