@pplci18489: 🐟🔥 Wood-Fired Baked Fish with Vegetables 🌿🥕🍅 🐟🔥 Wood-Fired Baked Fish with Vegetables 🌿🥕🍅 Ingredients: 🐟 1 whole fish, cleaned 🧄 4 cloves of garlic, crushed 🍋 Juice of 1 lemon 🫒 3 tablespoons of olive oil 🧂 Salt and black pepper to taste 🍅 Tomatoes 🧅 Onion 🫑 Bell pepper 🥕 Carrot 🥒 Zucchini 🌿 Fresh herbs 👨🍳 Preparation: Season the fish and let it marinate for 30 minutes. Light the wood and wait for a good bed of embers to form. Place the fish to bake slowly together with the vegetables, drizzling everything with olive oil. Bake until the fish is golden on the outside and tender on the inside. Finish with fresh herbs and serve piping hot. 😋🔥

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Friday 16 October 2026 13:23:58 GMT

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Lên con mã đoạn rap Song: Đẹp Mã - Hùng Huỳnh Dc: me and @Thế Ngọc Trân #dance #trending #geminihunghuynh #depma #tiemgaudepmachallenge

Lên con mã đoạn rap Song: Đẹp Mã - Hùng Huỳnh Dc: me and @Thế Ngọc Trân #dance #trending #geminihunghuynh #depma #tiemgaudepmachallenge

Butter Chicken (Murgh Makhani) is a classic Indian dish and one of the most popular curries, made with simple everyday ingredients. The chicken is marinated with aromatic spices, then fried or grilled until golden and added to a rich, creamy tomato-based makhani sauce. This recipe is simple to make, and you’ll likely already have most of the ingredients in your pantry. It’s an easy homemade curry that is full of flavour and perfect with naan, roti or rice. BUTTER CHICKEN INGREDIENTS 400 g chicken FOR THE MARINADE 1 tablespoon chilli powder ½ tablespoon coriander powder ½ tablespoon cumin powder ½ teaspoon turmeric powder ½ tablespoon salt ½ tablespoon black pepper powder Juice of ½ lemon 2 tablespoons yogurt 1 tablespoon ginger garlic paste 1 tablespoon oil FOR FRYING THE CHICKEN 15 g butter 1 tablespoon oil FOR THE MAKHANI SAUCE 15 g butter 1 tablespoon oil 1 onion, diced 1 large tomato, diced 3–4 garlic cloves 10–15 cashews ½ tablespoon chilli powder 1 teaspoon curry powder 1 teaspoon cumin powder ½ teaspoon salt 1 tablespoon yogurt FOR THE FINAL TOUCH 25 g butter ⅓ cup fresh cream 1 teaspoon dried kasuri methi METHOD Marinate the chicken with all the marinade ingredients until well coated. Cover and leave to marinate for at least 30 minutes, or preferably overnight in the refrigerator. Heat the butter and oil in a pan. Add the marinated chicken and fry on both sides until nicely golden and cooked through. While the chicken is frying, prepare the makhani sauce in another pan. Heat the butter and oil, then add all the makhani sauce ingredients. Sauté for a few minutes until the vegetables soften and the mixture becomes fragrant. Transfer the makhani sauce mixture to a blender and blend until completely smooth. Once the chicken is nicely fried on both sides, add the blended makhani sauce to the chicken. Add a little water to the blender, swirl to collect any remaining sauce, and pour this into the pan as well. Bring the chicken and sauce to a gentle boil, then simmer for a few minutes until the flavours come together. Finally, add the fresh cream, crushed kasuri methi and butter. Stir gently and simmer for another minute. Serve hot with naan, roti or rice. #butterchicken #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

Butter Chicken (Murgh Makhani) is a classic Indian dish and one of the most popular curries, made with simple everyday ingredients. The chicken is marinated with aromatic spices, then fried or grilled until golden and added to a rich, creamy tomato-based makhani sauce. This recipe is simple to make, and you’ll likely already have most of the ingredients in your pantry. It’s an easy homemade curry that is full of flavour and perfect with naan, roti or rice. BUTTER CHICKEN INGREDIENTS 400 g chicken FOR THE MARINADE 1 tablespoon chilli powder ½ tablespoon coriander powder ½ tablespoon cumin powder ½ teaspoon turmeric powder ½ tablespoon salt ½ tablespoon black pepper powder Juice of ½ lemon 2 tablespoons yogurt 1 tablespoon ginger garlic paste 1 tablespoon oil FOR FRYING THE CHICKEN 15 g butter 1 tablespoon oil FOR THE MAKHANI SAUCE 15 g butter 1 tablespoon oil 1 onion, diced 1 large tomato, diced 3–4 garlic cloves 10–15 cashews ½ tablespoon chilli powder 1 teaspoon curry powder 1 teaspoon cumin powder ½ teaspoon salt 1 tablespoon yogurt FOR THE FINAL TOUCH 25 g butter ⅓ cup fresh cream 1 teaspoon dried kasuri methi METHOD Marinate the chicken with all the marinade ingredients until well coated. Cover and leave to marinate for at least 30 minutes, or preferably overnight in the refrigerator. Heat the butter and oil in a pan. Add the marinated chicken and fry on both sides until nicely golden and cooked through. While the chicken is frying, prepare the makhani sauce in another pan. Heat the butter and oil, then add all the makhani sauce ingredients. Sauté for a few minutes until the vegetables soften and the mixture becomes fragrant. Transfer the makhani sauce mixture to a blender and blend until completely smooth. Once the chicken is nicely fried on both sides, add the blended makhani sauce to the chicken. Add a little water to the blender, swirl to collect any remaining sauce, and pour this into the pan as well. Bring the chicken and sauce to a gentle boil, then simmer for a few minutes until the flavours come together. Finally, add the fresh cream, crushed kasuri methi and butter. Stir gently and simmer for another minute. Serve hot with naan, roti or rice. #butterchicken #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

hoàng cứ thé thì s tui học bài ? #seonghyeon #viral #xh

hoàng cứ thé thì s tui học bài ? #seonghyeon #viral #xh

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