@dingguss0: 2026 vs 2025 || #flamefrags #wemmbu #spokeishere #parrotx2 #unstablesmp

ᵘⁿˢᵗᵃᵇˡᵉDingus

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Monday 09 November 2026 20:22:26 GMT

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𝕷𝖟𝖎𝕰𝖋𝖓𝕰 :

All of these videos are in 2026…

2026-11-09 21:03:44

0

🔱ᵘⁿˢᵗᵃᵇˡᵉCryptic🔱 :

Before the great editing change

2026-11-09 23:09:29

1

Carson :

Yeah this gotta go viral 😭😭😭

2026-11-09 20:26:45

2

To see more videos from user @dingguss0, please go to the Tikwm homepage.

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#creatorsearchinsights *منشن لخواتك الي داخل بيهم رمضان 🫂🥹♥️.*

#creatorsearchinsights *منشن لخواتك الي داخل بيهم رمضان 🫂🥹♥️.*

This song🎧🎧🎧 #lyrics_songs #music #fav #beautyandbeat #foryoupage

This song🎧🎧🎧 #lyrics_songs #music #fav #beautyandbeat #foryoupage

Butter Chicken Lasagna Chicken Marinade * 1kg chicken breast, cubed * 1 tbsp ginger garlic paste * 1 tbsp Kashmiri chilli powder * 1 tbsp salt * 1 tbsp cumin powder * 2 tbsp Greek yoghurt * Juice of 1 lemon * 1 tbsp black pepper * 1 tbsp oil * A few cubes of butter Method: Add the cubed chicken to a large bowl along with all the marinade ingredients. Mix thoroughly until every piece of chicken is evenly coated. Leave to marinate for at least 1 hour, if possible, to allow the flavours to develop. Spread the marinated chicken evenly across a baking tray and dot the butter cubes all over. Grill in the oven at 170°C for approximately 20 minutes, or until cooked through with a slight char. Cooking time will depend on the size of your chicken pieces, so ensure the thickest pieces reach 75°C internally. The butter should melt into the chicken, keeping it juicy and flavourful. If the chicken looks dry, add a little extra butter for that signature, rich butter chicken taste! Butter Chicken Masala Sauce * ½ block butter * 1 onion, finely chopped * 3 tbsp tomato purée * 1 tin chopped tomatoes * 3 tbsp cashew paste (optional) * 1 tbsp ginger garlic paste * 1 tbsp salt * 1 tbsp Kashmiri chilli powder * 1 tbsp black pepper * 1 tsp garam masala * 1 tsp cardamom (elaichi) powder * 1 tsp kasuri methi (dried fenugreek leaves) * 1 small tub double cream Method: Melt the butter in a large pan over medium heat. Add the finely chopped onion and cook for around 10 minutes until completely soft and beautifully infused with the butter. Add the ginger garlic paste and tomato purée. Stir well and cook for a couple of minutes. Add the Kashmiri chilli powder, salt, black pepper, garam masala and cardamom powder. Stir thoroughly and allow the spices to cook for a couple of minutes to release their aromas. Add the cashew paste, if using, followed by the chopped tomatoes. Mix well and leave to simmer for approximately 20 minutes, allowing the sauce to thicken and the flavours to develop. Once cooked, blend the sauce until completely smooth. It should become silky and slightly lighter in colour. Return the blended sauce to the pan and stir in the double cream until fully combined. Add the grilled chicken along with all those delicious buttery juices from the baking tray. Stir well and allow everything to simmer gently for another 10 minutes over low to medium heat. Finish with crushed kasuri methi, freshly chopped coriander and a sprinkle of chilli flakes. Your rich, creamy butter chicken mixture is now ready! Lasagna Assemble * 1 packet fresh egg lasagna sheets * Prepared butter chicken mixture * 2 cups mixed mozzarella and cheddar cheese * Chilli flakes, to taste * Fresh parsley, chopped Method: Preheat your oven to 170°C fan. Spread two large spoonfuls of the butter chicken mixture across the bottom of an ovenproof dish. Place two fresh egg lasagna sheets over the mixture, followed by a generous sprinkle of the mozzarella and cheddar cheese Repeat the layers of butter chicken, lasagna sheets and cheese until all the mixture has been used. I managed to get 3 layers from this quantity. Finish with a generous layer of cheese, chilli flakes and freshly chopped parsley. Place in the oven at 170°C fan for approximately 15–30 minutes, until the cheese is melted, golden and bubbling, and the lasagna sheets are cooked through. Cover loosely with foil if the cheese browns before the lasagna is ready. #CapCut

Butter Chicken Lasagna Chicken Marinade * 1kg chicken breast, cubed * 1 tbsp ginger garlic paste * 1 tbsp Kashmiri chilli powder * 1 tbsp salt * 1 tbsp cumin powder * 2 tbsp Greek yoghurt * Juice of 1 lemon * 1 tbsp black pepper * 1 tbsp oil * A few cubes of butter Method: Add the cubed chicken to a large bowl along with all the marinade ingredients. Mix thoroughly until every piece of chicken is evenly coated. Leave to marinate for at least 1 hour, if possible, to allow the flavours to develop. Spread the marinated chicken evenly across a baking tray and dot the butter cubes all over. Grill in the oven at 170°C for approximately 20 minutes, or until cooked through with a slight char. Cooking time will depend on the size of your chicken pieces, so ensure the thickest pieces reach 75°C internally. The butter should melt into the chicken, keeping it juicy and flavourful. If the chicken looks dry, add a little extra butter for that signature, rich butter chicken taste! Butter Chicken Masala Sauce * ½ block butter * 1 onion, finely chopped * 3 tbsp tomato purée * 1 tin chopped tomatoes * 3 tbsp cashew paste (optional) * 1 tbsp ginger garlic paste * 1 tbsp salt * 1 tbsp Kashmiri chilli powder * 1 tbsp black pepper * 1 tsp garam masala * 1 tsp cardamom (elaichi) powder * 1 tsp kasuri methi (dried fenugreek leaves) * 1 small tub double cream Method: Melt the butter in a large pan over medium heat. Add the finely chopped onion and cook for around 10 minutes until completely soft and beautifully infused with the butter. Add the ginger garlic paste and tomato purée. Stir well and cook for a couple of minutes. Add the Kashmiri chilli powder, salt, black pepper, garam masala and cardamom powder. Stir thoroughly and allow the spices to cook for a couple of minutes to release their aromas. Add the cashew paste, if using, followed by the chopped tomatoes. Mix well and leave to simmer for approximately 20 minutes, allowing the sauce to thicken and the flavours to develop. Once cooked, blend the sauce until completely smooth. It should become silky and slightly lighter in colour. Return the blended sauce to the pan and stir in the double cream until fully combined. Add the grilled chicken along with all those delicious buttery juices from the baking tray. Stir well and allow everything to simmer gently for another 10 minutes over low to medium heat. Finish with crushed kasuri methi, freshly chopped coriander and a sprinkle of chilli flakes. Your rich, creamy butter chicken mixture is now ready! Lasagna Assemble * 1 packet fresh egg lasagna sheets * Prepared butter chicken mixture * 2 cups mixed mozzarella and cheddar cheese * Chilli flakes, to taste * Fresh parsley, chopped Method: Preheat your oven to 170°C fan. Spread two large spoonfuls of the butter chicken mixture across the bottom of an ovenproof dish. Place two fresh egg lasagna sheets over the mixture, followed by a generous sprinkle of the mozzarella and cheddar cheese Repeat the layers of butter chicken, lasagna sheets and cheese until all the mixture has been used. I managed to get 3 layers from this quantity. Finish with a generous layer of cheese, chilli flakes and freshly chopped parsley. Place in the oven at 170°C fan for approximately 15–30 minutes, until the cheese is melted, golden and bubbling, and the lasagna sheets are cooked through. Cover loosely with foil if the cheese browns before the lasagna is ready. #CapCut

اشبك فرحان على واتساب خراي عليك وعلى الواتساب الوصل الك 😂 #WhatsApp #WhatsAppbusiness #واتساب #واتساب_للاعمال #واتس_اب #سوريا #حلب #حمص #دمشق #الشام

اشبك فرحان على واتساب خراي عليك وعلى الواتساب الوصل الك 😂 #WhatsApp #WhatsAppbusiness #واتساب #واتساب_للاعمال #واتس_اب #سوريا #حلب #حمص #دمشق #الشام

all cameras eyes on him #pradass27xpond #ppnaravit #pondphuwin #pondnaravit #foryou

all cameras eyes on him #pradass27xpond #ppnaravit #pondphuwin #pondnaravit #foryou

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