Chicken Tikka Pasta (Printable)

Tender chicken tikka meets creamy tomato sauce with penne pasta. A fusion dish combining Indian spices with Italian comfort in under an hour.

# What You’ll Need:

→ Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon ginger, grated
06 - 1.5 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10.5 oz penne pasta
14 - 1.5 tablespoons butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - 0.5 teaspoon chili powder
22 - 4 fl oz heavy cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Directions:

01 - Combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl. Add chicken pieces and mix thoroughly. Marinate for at least 30 minutes, preferably overnight for enhanced flavor depth.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until cooked through with light charring. Transfer to a plate.
03 - Cook penne pasta in salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
04 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 minutes until well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly to coat all ingredients evenly with the sauce.
08 - Garnish with fresh chopped cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • It satisfies two cravings at once without feeling heavy or confused, just deeply comforting in an unexpected way.
  • The spiced tomato cream sauce clings to every pasta tube, delivering flavor in each bite instead of pooling at the bottom.
  • Leftovers taste even better the next day when the garam masala has fully mingled with the cream.
  • It impresses guests who think fusion cooking is complicated, but the process is surprisingly forgiving.
02 -
  • Don't skip the marinade time, even 30 minutes makes a difference but overnight transforms the chicken completely.
  • Char the chicken slightly for that authentic tikka flavor, pale chicken tastes like boiled protein in spiced sauce.
  • Salt your pasta water well or the pasta will taste bland no matter how flavorful the sauce is.
  • Simmer the tomato base long enough to cook out the raw tomato taste, this is where patience pays off.
  • Add the cream off high heat or it can split and look grainy instead of smooth.
03 -
  • Use a mix of chicken thighs and breasts if you want variety in texture, thighs for richness and breasts for leaner bites.
  • Reserve a cup of pasta water before draining, it's liquid gold for adjusting the sauce consistency at the end.
  • Toast your garam masala in the dry pan for 30 seconds before adding liquids, it wakes up the spices and deepens the flavor.
  • Finish with a squeeze of fresh lemon juice just before serving to brighten the whole dish and cut through the richness.
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