@bt_.220: #

𓆩𝑻𝒐𝒐𝑹𓆪 تــــ🫀ــــوُر

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Tuesday 06 October 2026 11:43:39 GMT

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Abdullah Rahemi :

سلام 😂😂😂😂

2026-10-06 13:55:05

0

اجمل هوتک :

ظلم مه کوه خیر دی که خردی

2026-10-06 16:25:15

3

🌷🌸نقیب الله افغان🌸🌷 :

🌸🌷🌸🌸🌷♥️ډیرښایسته یی ګله موږ هم درسره فالوو او لایک اوریـــفــوســــټ کړه🥰🥰🥰

2026-10-06 12:13:35

1

ابراهیم نورزی :

😂😂😂

2026-10-06 16:58:32

1

👿ســــارگـــر 😈 :

😁😁😁

2026-10-06 18:43:39

0

Tofan Silent :

😁😁😁

2026-10-06 16:20:24

0

Saeid Rostami :

❤️❤️❤️

2026-10-06 17:42:06

1

khanAhmadzai :

🤪🤪🤪

2026-10-06 17:34:57

1

khanArbab :

🥰🥰🥰

2026-10-06 14:04:48

0

محمود دولت زی :

😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁😁

2026-10-06 16:36:02

0

ساحل اندړ :

[Red heart][Red heart][Red heart]

2026-10-06 12:07:52

1

عين الله محمدي :

😂😂😂

2026-10-06 14:11:07

0

عتیق جلالی :

😂😂😂

2026-10-06 16:03:10

0

همدرد خان :

😁😁😁

2026-10-06 15:18:39

0

☠️🦅حکمت افغان زرمتی🦅☠️ :

😁😁😁

2026-10-06 14:57:29

0

hikmetullah Ahmedi :

😂😂😂

2026-10-06 14:29:49

0

ساکی جان :

[اشک شوق][اشک شوق][اشک شوق]

2026-10-06 18:38:35

0

نجیب الله بختیار :

😂😂😂

2026-10-06 18:55:04

0

🫡لوي افغانستان ✌🇦🇫🦁 :

🥺🥺🥺

2026-10-06 13:57:34

0

تلاش خوستی :

😁😁

2026-10-06 13:46:48

0

اسدالله ابراهیمی :

😝😝😝

2026-10-06 13:43:00

0

خوږ ✈ملنګ :

❤️❤️❤️

2026-10-06 13:14:53

0

Muhammad Abid :

😁😁😁

2026-10-06 12:15:18

0

Dawood mirzae :

[اشک شوق][اشک شوق][اشک شوق][اشک شوق][اشک شوق][اشک شوق][اشک شوق][اشک شوق]

2026-10-06 19:52:41

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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