Origin One Pan Tipsy Chicken and Noodles

This dish riffs off classic creamy chicken noodles, but gets its “tipsy” charm from a touch of wine — a nod to French country cooking. One pan means less cleanup, more flavor.

What I Love About This Recipe

It’s fuss-free and full of cozy vibes. The wine adds depth without overpowering, and everything cooks together — no boiling noodles separately!

Also Read : Chickpea Tikka Masala

One Pan Tipsy Chicken and Noodles

Recipe by RecipeWikki

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

550

kcal

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into chunks

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 2½ cups chicken broth

• 1 cup heavy cream or half-and-half

• 8 oz wide egg noodles (uncooked)

• Salt and black pepper, to taste

• 1 tsp dried thyme or Italian seasoning

• Optional: chopped parsley and grated Parmesan for garnish

Directions

• Heat olive oil and butter in a large skillet or sauté pan over medium heat. Add chicken and cook until lightly browned on all sides, about 4–5 minutes.
• Add onion and garlic, cooking until softened, about 2 minutes.
• Pour in the wine to deglaze the pan, scraping up any browned bits. Let simmer for 2–3 minutes to reduce slightly.
• Stir in chicken broth, cream, dried herbs, salt, and pepper. Bring to a simmer.
• Add uncooked noodles, pushing them down into the liquid. Cover and simmer for 10–12 minutes, stirring occasionally, until noodles are tender and the sauce has thickened.
• Taste and adjust seasoning. Garnish with chopped parsley and Parmesan, if using. Serve warm.

Notes

• No wine? Sub with more broth and a splash of lemon juice.
• Add mushrooms or spinach for extra texture and nutrition.
• Leftovers reheat beautifully with a splash of broth or cream.

The post One Pan Tipsy Chicken and Noodles appeared first on RecipeWikki.

Origin Chickpea Tikka Masala

A plant-based twist on the beloved Chicken Tikka Masala, this version is rooted in Indian-inspired British cuisine. Chickpeas replace the meat, soaking up the robust, spiced tomato-cream sauce perfectly.

What I Love About This Recipe

It’s protein-packed, budget-friendly, and incredibly filling. The chickpeas absorb all the masala goodness, making each spoonful thick, rich, and satisfying — even for meat-lovers.

Also Read : Coconut Lime Fish Soup

Chickpea Tikka Masala

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

450

kcal

Ingredients

• 1 tbsp oil or ghee

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp grated ginger

• 1–2 green chilies, chopped (optional)

• 1 tbsp garam masala

• 1 tsp ground cumin

• 1 tsp paprika

• ½ tsp turmeric

• ½ tsp chili powder (optional)

• 2 tbsp tomato paste

• 1 can (400g) diced tomatoes

• 2 cans (400g each) chickpeas, drained and rinsed

• ½ cup coconut milk or heavy cream

• Salt, to taste

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan, for serving

Directions

• Heat oil in a pan over medium heat. Add onions and cook until soft and golden.
• Add garlic, ginger, and green chilies. Cook for 1 minute until fragrant.
• Stir in garam masala, cumin, paprika, turmeric, and chili powder. Toast the spices for 30 seconds.
• Add tomato paste and cook for another minute.
• Pour in diced tomatoes. Simmer for 8–10 minutes until thickened.
• Blend the sauce if you prefer a smoother texture (optional).
• Stir in chickpeas and coconut milk or cream. Simmer for 10–15 minutes, letting flavors meld.
• Taste and adjust salt. Garnish with chopped cilantro.
• Serve hot with rice or warm naan.

Notes

• For extra richness, add a spoonful of butter before serving.
• Add spinach or peas for a veggie boost.
• Make it vegan with coconut milk and oil instead of cream or ghee.

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Origin Chicken Teriyaki

Teriyaki is a traditional Japanese cooking technique where food is grilled or broiled with a glaze of soy sauce, mirin, and sugar. Chicken Teriyaki is a popular home-cooked meal and restaurant favorite worldwide.

What I Love About This Recipe

It’s simple yet packed with umami flavor. The glossy, caramelized sauce clings to the chicken beautifully, making every bite rich and satisfying.

Also Read : Easy Rotisserie Chicken Enchiladas

Chicken Teriyaki

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

350

kcal

Ingredients

• 4 boneless, skinless chicken thighs or breasts

• ¼ cup soy sauce

• ¼ cup mirin (sweet rice wine)

• 2 tbsp sake (optional)

• 2 tbsp brown sugar or honey

• 1 clove garlic, minced

• 1 tsp ginger, grated

• 1 tbsp vegetable oil

• Sesame seeds and sliced green onions for garnish

Directions

• In a bowl, mix soy sauce, mirin, sake (if using), brown sugar, garlic, and ginger to make the teriyaki sauce.
• Heat oil in a skillet over medium heat. Add chicken and cook until browned and cooked through (about 5–7 minutes per side).
• Pour sauce over the chicken and simmer until it thickens and coats the chicken, about 3–5 minutes.
• Remove chicken, slice if desired, and spoon extra sauce over the top.
• Garnish with sesame seeds and green onions. Serve with steamed rice and vegetables.

Notes

• Use chicken thighs for juicier meat, or breasts for leaner option.
• Adjust sweetness by adding more or less sugar/honey.
• For extra flavor, marinate chicken in sauce for 30 minutes before cooking.

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Origin Weeknight Beef Stroganoff

Beef Stroganoff originated in 19th-century Russia and became popular worldwide for its rich, comforting flavors. This quick version trims the prep time while keeping all the classic goodness intact.

Why You’ll Love This Recipe

It’s fast, fuss-free, and full of flavor. The creamy mushroom sauce feels indulgent, but the simple steps make it easy enough for any night of the week. Plus, it pairs beautifully with pasta, rice, or mashed potatoes.

Also Read : The Best Vegan Mapo Tofu Recipe

Weeknight Beef Stroganoff

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

290

kcal

Ingredients

• 1 lb (450g) beef sirloin or flank steak, thinly sliced

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 8 oz (225g) mushrooms, sliced

• 1 tbsp all-purpose flour

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• ½ cup sour cream

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

• Cooked egg noodles or rice, for serving

Directions

• Cook the beef: Heat olive oil in a large skillet over medium-high heat. Add beef slices, season with salt and pepper, and cook until browned. Remove and set aside.
• Sauté veggies: In the same skillet, add butter, onion, and garlic. Cook for 2–3 minutes until soft. Add mushrooms and cook until browned and their liquid evaporates.
• Make the sauce: Sprinkle flour over the mushrooms and stir for 1 minute. Slowly add beef broth while stirring to avoid lumps. Add Worcestershire sauce and bring to a simmer.
• Finish it up: Lower heat, stir in sour cream until smooth. Return beef to the pan and simmer for another 2–3 minutes. Taste and adjust seasoning.
• Serve hot over cooked noodles or rice, garnished with chopped parsley.

Notes

• Use Greek yogurt instead of sour cream for a lighter version.
• For extra richness, add a splash of heavy cream along with sour cream.
• Great with egg noodles, but mashed potatoes or rice work just as well.

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Origin Easy Indian Butter Chicken

Butter chicken, or “Murgh Makhani,” originated in Delhi, India, in the 1950s. It was created by the chefs at the famous Moti Mahal restaurant, combining leftover tandoori chicken with a rich, spiced tomato sauce. Today, it’s a beloved dish worldwide.

What I Love About This Recipe

This simplified version of the classic Butter Chicken brings out the rich, velvety texture and subtle sweetness of the sauce, while the chicken stays tender and juicy. It’s an easy way to bring the comfort and indulgence of restaurant-style butter chicken to your home kitchen.

Also Read : Cheesecake Stuffed Red Velvet

Easy Indian Butter Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• ¾ cup plain yogurt

• 1 tbsp lemon juice

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp chili powder

• 1 tsp turmeric powder

• 1 tsp garam masala

• Salt to taste

• 2 tbsp butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1 tsp ground cumin

• 1 tsp garam masala

• 1 tsp ground coriander

• 1 tsp chili powder (adjust to taste)

• 1 cup canned crushed tomatoes

• 1 tsp sugar (optional, to balance acidity)

• ½ cup heavy cream or coconut cream

• Salt to taste

• Fresh cilantro for garnish (optional)

Directions

• In a bowl, combine chicken pieces with yogurt, lemon juice, cumin, coriander, chili powder, turmeric, garam masala, and salt. Mix well and marinate for at least 30 minutes, preferably 1-2 hours.
• In a large pan or skillet, melt butter over medium heat. Add chopped onion and sauté for 5-7 minutes until golden and soft.
• Add garlic, ginger, cumin, garam masala, coriander, and chili powder. Cook for 1–2 minutes until fragrant.
• Stir in crushed tomatoes and sugar (if using), and simmer for 10–15 minutes, allowing the sauce to thicken and flavors to meld.
• Add the marinated chicken to the sauce and cook for 10–12 minutes, or until the chicken is cooked through and tender.
• Stir in heavy cream or coconut cream and cook for an additional 2-3 minutes, making the sauce creamy and rich.
• Season with salt to taste.
• Garnish with fresh cilantro and serve with naan, basmati rice, or any preferred side.

Notes

• For extra richness, add a little more butter before serving.
• You can adjust the level of spiciness by adding more or less chili powder.
• 
  For a smoky flavor, grill or sear the marinated chicken before adding it to the sauce.
• You can use chicken breast instead of thighs, but thighs provide a juicier, more flavorful result.

The post Easy Indian Butter Chicken appeared first on RecipeWikki.

Origin Easy Curry Sauce

Curry sauces vary widely across South Asia and beyond. This easy version is inspired by Indian-style gravies, simplified for everyday cooking while retaining bold, authentic flavors.

What I Love About This Recipe

It’s quick to make, customizable, and works with almost anything — a flavorful base that turns ordinary ingredients into a delicious curry meal in under 30 minutes

Also Raed : Red Lobster Cheddar Bay Biscuits

Easy Curry Sauce

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 2 tbsp oil or butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1½ tbsp curry powder (adjust to taste)

• ½ tsp ground cumin

• ½ tsp paprika or chili powder (optional for heat)

• 2 tbsp tomato paste or ½ cup crushed tomatoes

• 1 cup coconut milk or heavy cream

• ½ cup vegetable or chicken broth

• Salt to taste

• Fresh cilantro for garnish (optional)

Directions

• Heat oil or butter in a saucepan over medium heat.
• Sauté chopped onion until soft and translucent, about 5 minutes.
• Add garlic and ginger; cook for 1–2 minutes until fragrant.
• Stir in curry powder, cumin, and paprika. Cook for 1 minute to toast the spices.
• Mix in tomato paste and cook for another 1–2 minutes.
• Pour in coconut milk and broth. Stir well and bring to a simmer.
• Let it cook for 8–10 minutes until slightly thickened.
• Season with salt and adjust spices to taste.
• Blend for a smoother sauce (optional), and garnish with fresh cilantro if desired.

Notes

• For a thicker sauce, simmer longer or reduce broth slightly.
• Add sautéed veggies, chickpeas, paneer, tofu, or cooked chicken for a full meal.
• Store in the fridge for up to 4 days or freeze for later use.

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