Creamy Chicken Archives - RecipeWikki https://recipewikki.com/tag/creamy-chicken/ Wikipedia of Awesome Taste Wed, 01 Jan 2025 07:13:54 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png Creamy Chicken Archives - RecipeWikki https://recipewikki.com/tag/creamy-chicken/ 32 32 Cooker Butter Chicken https://recipewikki.com/cooker-butter-chicken/ Wed, 01 Jan 2025 07:13:54 +0000 https://recipewikki.com/?p=5636 This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home. Origin Cooker Butter Chicken Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal […]

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]]> This Cooker Butter Chicken is a rich, creamy, and flavorful dish made effortlessly in a pressure cooker. Tender chicken cooked in a velvety tomato-based sauce with aromatic spices makes this a restaurant-style delight at home.

Origin Cooker Butter Chicken

Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the famous Moti Mahal restaurant. Created by accident using leftover tandoori chicken in a buttery tomato gravy, it quickly became one of India’s most iconic dishes.

What I Love About This Recipe

This recipe delivers restaurant-quality Butter Chicken with minimal effort. The pressure cooker locks in flavors and ensures the chicken is melt-in-your-mouth tender. The creamy, spiced tomato sauce pairs perfectly with naan or rice, making it a crowd-pleaser every time.

Also Read : Chicken Pot Pie Pasta Bake

Cooker Butter Chicken
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Cooker Butter Chicken

Recipe by RecipeWikkiCourse: Indian Recipies
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Calories

452

kcal

Ingredients

  • 500g boneless chicken (thighs or breast), cut into cubes

  • 2 tablespoons butter

  • 1 tablespoon oil

  • 1 large onion, finely chopped

  • 3 cloves garlic, minced

  • 1-inch ginger, minced

  • 2 large tomatoes, pureed

  • 1 teaspoon red chili powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon cumin powder

  • 1 teaspoon garam masala

  • ½ teaspoon salt (adjust to taste)

  • 1 tablespoon tomato paste (optional, for deeper flavor)

  • ½ cup heavy cream or fresh cream

  • ¼ cup yogurt (for marination)

  • 1 teaspoon kasuri methi (dried fenugreek leaves)

  • ½ teaspoon sugar (optional)

  • Fresh cilantro, for garnish

Directions

  • Marinate chicken with yogurt, turmeric, chili powder, and salt. Set aside for 15 minutes.
  • Turn on the pressure cooker (or Instant Pot) to sauté mode. Add butter and oil.
  • Sauté onions until golden brown, then add garlic and ginger. Cook for 1-2 minutes.
  • Add pureed tomatoes, tomato paste, cumin, garam masala, and sugar. Stir well.
  • Add the marinated chicken and mix until coated in the masala.
  • Pour in ½ cup water, close the lid, and pressure cook for 10 minutes (Instant Pot: Manual mode, 10 minutes).
  • Release pressure naturally, then open the lid and stir in heavy cream and kasuri methi. Simmer for 5 minutes.
  • Garnish with fresh cilantro and serve hot with naan or rice.

Notes

  • Use chicken thighs for juicier results.
  • Adjust spice levels by increasing or reducing red chili powder.
  • Adding a teaspoon of honey balances the acidity of tomatoes.

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]]> Marry Me Chicken Pasta Bake https://recipewikki.com/marry-me-chicken-pasta-bake/ Tue, 31 Dec 2024 21:38:44 +0000 https://recipewikki.com/?p=5616 This Marry Me Chicken Pasta Bake is a creamy, cheesy, and utterly delicious dish packed with sun-dried tomatoes, tender chicken, and a rich Parmesan sauce. Perfect for a cozy dinner, this recipe is sure to impress! Origin Marry Me Chicken Pasta Bake The name “Marry Me Chicken” comes from the idea that this dish is […]

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]]> This Marry Me Chicken Pasta Bake is a creamy, cheesy, and utterly delicious dish packed with sun-dried tomatoes, tender chicken, and a rich Parmesan sauce. Perfect for a cozy dinner, this recipe is sure to impress!

Origin Marry Me Chicken Pasta Bake

The name “Marry Me Chicken” comes from the idea that this dish is so good, it could inspire a marriage proposal. Originally a skillet-based creamy chicken dish, it has now evolved into various forms, including this hearty pasta bake.

What I Love About This Recipe

This pasta bake takes the beloved creamy chicken dish to the next level by combining it with pasta and a crispy baked topping. The sun-dried tomatoes add a tangy depth of flavor, while the Parmesan and mozzarella create the ultimate cheesy goodness. Plus, it’s easy to make in advance, making it perfect for meal prep or family dinners.

Also Read : Sandy’s Simple Spring Lettuce Salad

Marry Me Chicken Pasta Bake
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Marry Me Chicken Pasta Bake

Recipe by RecipeWikkiCourse: Recipes
Servings

6

servings
Prep time

20

minutes
Cooking time

55

minutes
Calories

565

kcal

Ingredients

  • 1 ½ cups rhubarb, chopped into small pieces

  • ⅓ cup granulated sugar

  • 3 large eggs

  • ½ cup buttermilk

  • ½ cup whole milk

  • ½ cup all-purpose flour

  • ¼ cup honey or maple syrup

  • 1 teaspoon vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • Butter (for greasing)

  • Powdered sugar (for dusting, optional)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet with butter.
  • Toss the rhubarb with 1 tablespoon of sugar and let it sit for 10 minutes to release juices.
  • In a mixing bowl, whisk together eggs, buttermilk, milk, honey (or maple syrup), vanilla extract, cinnamon, and salt.
  • Gradually add flour, whisking continuously until the batter is smooth and lump-free.
  • Pour the batter into the prepared baking dish and evenly distribute the rhubarb on top.
  • Bake for 35-40 minutes, or until the clafoutis is set and lightly golden on top.
  • Let it cool for 10 minutes before dusting with powdered sugar, if desired.
  • Serve warm or chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.

Notes

  • For extra caramelization, roast the rhubarb with sugar before adding it to the batter.
  • The clafoutis will puff up during baking but settle as it cools—this is normal.

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]]> Chicken Pot Pie Pasta Bake https://recipewikki.com/chicken-pot-pie-pasta-bake/ Tue, 31 Dec 2024 05:15:26 +0000 https://recipewikki.com/?p=5604 A comforting twist on a classic, Chicken Pot Pie Pasta Bake combines the creamy goodness of a traditional pot pie with hearty pasta, all baked to golden perfection. This dish is rich, satisfying, and packed with tender chicken, vegetables, and a luscious sauce. Origin Chicken Pot Pie Pasta Bake Chicken pot pie has been a […]

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]]> A comforting twist on a classic, Chicken Pot Pie Pasta Bake combines the creamy goodness of a traditional pot pie with hearty pasta, all baked to golden perfection. This dish is rich, satisfying, and packed with tender chicken, vegetables, and a luscious sauce.

Origin Chicken Pot Pie Pasta Bake

Chicken pot pie has been a beloved dish in American cuisine for centuries, inspired by British and French meat pies. This pasta variation brings the same homey flavors but replaces the pie crust with pasta, making it a perfect fusion of comfort food classics.

What I Love About This Recipe

This dish has everything I love about chicken pot pie—savory filling, creamy sauce, and hearty vegetables—but with the ease of pasta. It’s a great make-ahead meal, and the golden, cheesy topping makes it absolutely irresistible. Plus, it’s perfect for feeding a crowd!

Also Read : Roasted New Red Potatoes

Chicken Pot Pie Pasta Bake
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Chicken Pot Pie Pasta Bake

Recipe by RecipeWikki
Servings

8

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

489

kcal

Ingredients

  • 2 cups cooked, shredded chicken

  • 3 cups cooked pasta (penne or rotini work best)

  • 2 tablespoons butter

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 cup frozen mixed vegetables (peas, carrots, corn)

  • 2 tablespoons all-purpose flour

  • 2 cups chicken broth

  • 1 cup milk

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon dried thyme

  • 1 cup shredded cheddar cheese

  • ½ cup grated Parmesan cheese

  • ½ cup breadcrumbs (for topping, optional)

Directions

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • In a large pan, melt butter over medium heat. Add diced onion and garlic, cooking until softened.
  • Stir in frozen vegetables and cook for 2-3 minutes.
  • Sprinkle in flour, stirring to coat the vegetables. Cook for 1 minute.
  • Slowly whisk in chicken broth and milk, stirring constantly until the sauce thickens.
  • Season with salt, pepper, and thyme. Add shredded chicken and cooked pasta, mixing well.
  • Pour the mixture into the greased baking dish. Sprinkle cheddar cheese, Parmesan, and breadcrumbs on top.
  • Bake for 20-25 minutes, or until the top is golden brown and bubbly.
  • Let rest for 5 minutes before serving.

Notes

  • For extra crunch, mix breadcrumbs with melted butter before topping.
  • Swap in your favorite vegetables, like green beans or mushrooms.

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