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2026-11-02 15:07:35

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#outingclass #jantipark #jantiparkklaten #TKABAKlaten #BAAisyiyah

#outingclass #jantipark #jantiparkklaten #TKABAKlaten #BAAisyiyah

love yu dudidudidam #fyp #just4fun #circle

love yu dudidudidam #fyp #just4fun #circle

Follow for more High protein recipes! Creamy Butter Chicken 445 cals | 37g protein Serves 4 Ingredients For the Chicken Marinade -600 g chicken breast, cut into bite-sized pieces -60 g plain Greek yoghurt -1½ tsp paprika -1½ tsp cracked black pepper -1½ tsp garam masala -1 tsp ground cumin -½ tsp ground turmeric -1 tsp salt -2 tsp ginger-garlic paste For the Butter Chicken Sauce -30 g unsalted butter -1 tsp cumin seeds -1 medium onion (100 g), finely diced -2 garlic cloves, sliced -150 g ripe tomatoes, chopped -⅓ cup tomato sauce ketchup) -20 g raw cashews -1 tsp garam masala -2 tsp paprika -1/2 tsp salt -1 tsp stevia - 50ml water To Finish -1½ tsp Kashmiri chilli powder (or paprika) -200ml light cooking cream -1Fresh coriander or 1 tsp Fenugreek leaves ( if u can find!!) Method 1. Marinate the Chicken In a bowl, combine the Greek yoghurt, paprika, black pepper, garam masala, cumin, turmeric, salt and ginger-garlic paste.Add the chicken and mix well until coated. Cover and refrigerate for at least 30 minutes. 2. Cook the Chicken Cook the chicken in batches for 3-4 minutes per side until lightly charred and almost cooked through. Remove from the pan set aside. 3. Make the Sauce In the same pan, melt the half the butter over medium heat.Add the cumin seeds and cook for 20-30 seconds until fragrant. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic, and chopped tomatoes. Cook for 5-7 minutes until the tomatoes have broken down. Add the tomato sauce, cashews, garam masala, paprika, salt and stevia. Stir well and cook for another 2 minutes. Pour in the water, bring to a gentle simmer and cook for 10-15 minutes until the cashews are soft and the flavours have developed. 4. Blend the Sauce Allow the sauce to cool slightly before carefully transferring it to a blender. Blend until completely smooth. 5. Return the blended sauce to the pan over medium heat with remaining butter. Stir in the Kashmiri chilli powder and simmer for 5 min until slightly thickened. Add the light cooking cream, stirring until well combined. Simmer for 5 minutes. Add the fenugreek leaves Serve with my high protein naans (recipe in comments) #healthy #highprotein #butterchicken

Follow for more High protein recipes! Creamy Butter Chicken 445 cals | 37g protein Serves 4 Ingredients For the Chicken Marinade -600 g chicken breast, cut into bite-sized pieces -60 g plain Greek yoghurt -1½ tsp paprika -1½ tsp cracked black pepper -1½ tsp garam masala -1 tsp ground cumin -½ tsp ground turmeric -1 tsp salt -2 tsp ginger-garlic paste For the Butter Chicken Sauce -30 g unsalted butter -1 tsp cumin seeds -1 medium onion (100 g), finely diced -2 garlic cloves, sliced -150 g ripe tomatoes, chopped -⅓ cup tomato sauce ketchup) -20 g raw cashews -1 tsp garam masala -2 tsp paprika -1/2 tsp salt -1 tsp stevia - 50ml water To Finish -1½ tsp Kashmiri chilli powder (or paprika) -200ml light cooking cream -1Fresh coriander or 1 tsp Fenugreek leaves ( if u can find!!) Method 1. Marinate the Chicken In a bowl, combine the Greek yoghurt, paprika, black pepper, garam masala, cumin, turmeric, salt and ginger-garlic paste.Add the chicken and mix well until coated. Cover and refrigerate for at least 30 minutes. 2. Cook the Chicken Cook the chicken in batches for 3-4 minutes per side until lightly charred and almost cooked through. Remove from the pan set aside. 3. Make the Sauce In the same pan, melt the half the butter over medium heat.Add the cumin seeds and cook for 20-30 seconds until fragrant. Add the onion and cook for 4-5 minutes until softened. Stir in the garlic, and chopped tomatoes. Cook for 5-7 minutes until the tomatoes have broken down. Add the tomato sauce, cashews, garam masala, paprika, salt and stevia. Stir well and cook for another 2 minutes. Pour in the water, bring to a gentle simmer and cook for 10-15 minutes until the cashews are soft and the flavours have developed. 4. Blend the Sauce Allow the sauce to cool slightly before carefully transferring it to a blender. Blend until completely smooth. 5. Return the blended sauce to the pan over medium heat with remaining butter. Stir in the Kashmiri chilli powder and simmer for 5 min until slightly thickened. Add the light cooking cream, stirring until well combined. Simmer for 5 minutes. Add the fenugreek leaves Serve with my high protein naans (recipe in comments) #healthy #highprotein #butterchicken

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