Chicken Tikka Pasta

My housemate once came home with leftover chicken tikka from an Indian takeaway and a half-empty box of penne, joking that we could "just mix them." I laughed it off at first, but the idea stuck. A week later, I marinated my own chicken, made a proper spiced cream sauce, and tossed it all together. The kitchen smelled like a beautiful collision of two worlds, and we ended up eating straight from the pan with forks, too hungry to bother plating it properly.

I made this for a small dinner party where half the guests expected Italian and the other half wanted Indian. No one knew what to anticipate when I brought the skillet to the table, but the first bite silenced the room in the best way. Someone called it "dangerously good," and by the end of the night, three people had asked me to text them the recipe. It became my go to whenever I want to cook something familiar yet unexpected.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the spices better, but breasts work if you prefer leaner meat.
• Plain yogurt (120 g): This tenderizes the chicken and carries all the spice into every bite, don't skip the marinating time.
• Lemon juice (2 tbsp): Adds brightness and helps break down the protein for a softer texture.
• Garlic (2 cloves, minced): Fresh garlic in the marinade gives a pungent kick that powdered versions just can't match.
• Ginger (1 tbsp, grated): Use a spoon to scrape the skin off instead of peeling, it saves time and you lose less of the flesh.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): The warm spice backbone of the dish, buy a good quality blend or toast and grind your own if possible.
• Ground cumin (1 tsp): Earthy and essential, it anchors the other spices and adds depth.
• Ground coriander (1 tsp): Slightly citrusy and sweet, balancing the heat from chili powder.
• Paprika (1 tsp): Mostly for color and a mild peppery note, smoked paprika works beautifully here too.
• Chili powder (½ tsp in marinade, ½ tsp in sauce): Adjust based on your heat tolerance, start small and add more at the end if needed.
• Vegetable oil (2 tbsp): Helps the marinade coat the chicken and prevents sticking during roasting or grilling.
• Penne pasta (300 g): The ridges and hollow center grab onto the sauce, but rigatoni or fusilli are great swaps.
• Butter (1½ tbsp): Adds richness to the sauce base and a silky mouthfeel you don't get from oil alone.
• Onion (1 medium, finely chopped): Finely chopped onions melt into the sauce and create a sweet, savory foundation.
• Canned crushed tomatoes (400 g): Use good quality canned tomatoes, they're more consistent than fresh and already concentrated in flavor.
• Tomato paste (2 tbsp): Deepens the tomato flavor and thickens the sauce, fry it briefly with the garlic to remove any metallic taste.
• Sugar (1 tsp): Balances the acidity of the tomatoes, you won't taste sweetness but you'll notice if it's missing.
• Double cream (120 ml): Makes the sauce luscious and tempers the spice, half and half works if you want it lighter.
• Whole milk (60 ml): Loosens the sauce just enough so it coats the pasta without being heavy.
• Fresh cilantro (2 tbsp, chopped): A handful of fresh green at the end brings everything to life, parsley works if you're not a cilantro fan.

Instructions

Marinate the chicken:

In a mixing bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and massage the marinade into every crevice, then cover and refrigerate for at least 30 minutes or up to overnight for maximum flavor.

Cook the chicken tikka:

Preheat your oven to 220°C (425°F) or heat a grill pan over medium high heat until it's smoking slightly. Arrange the marinated chicken on a lined baking tray or directly on the grill pan, leaving space between pieces, and roast or grill for 10 to 12 minutes until the edges are charred and the chicken is cooked through.

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the penne, and cook according to package instructions until al dente. Drain in a colander and set aside, reserving a cup of pasta water in case you need to loosen the sauce later.

Start the sauce base:

Melt butter in a large skillet over medium heat, add the finely chopped onion, and sauté for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and fry for another minute until fragrant but not browned.

Build the tomato sauce:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet, stirring well to combine. Let it simmer gently for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste disappears.

Finish with cream:

Pour in the double cream and milk, season with salt and pepper to taste, and simmer for another 2 minutes until the sauce turns a beautiful pale orange and smells rich. Taste and adjust seasoning if needed.

Combine everything:

Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta, and toss everything together until every piece is coated in the creamy spiced sauce. If it looks too thick, splash in a bit of reserved pasta water to loosen it up.

Garnish and serve:

Sprinkle chopped fresh cilantro over the top and serve hot, straight from the skillet or plated in shallow bowls. A wedge of naan or a simple green salad on the side completes the meal perfectly.

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One evening, I made this for my sister who's usually skeptical of anything that strays from tradition. She took one forkful, paused, then went back for seconds without a word. Later she admitted it reminded her of the butter chicken we used to order as kids, but somehow more comforting because it came with pasta. That quiet validation meant more than any compliment ever could.

Choosing Your Chicken Cut

Chicken thighs are more forgiving because they stay moist even if you overcook them slightly, and they soak up marinade better than breast meat. Breasts are leaner and cook faster, but they can dry out if you leave them in the oven too long, so keep a close eye on them. I usually go for thighs when I'm cooking for a crowd and breasts when I'm meal prepping for the week ahead. Whichever you choose, cut the pieces roughly the same size so they cook evenly and you don't end up with some bits charred and others undercooked.

Getting the Sauce Consistency Right

The sauce should coat the back of a spoon but still drip off easily, thick enough to cling to pasta but not so heavy that it clumps. If it's too thick, add reserved pasta water a tablespoon at a time instead of plain water, the starch helps bind everything together. If it's too thin, let it simmer uncovered for a few extra minutes or stir in a bit more tomato paste. I learned this the hard way after serving a batch that was more like soup than sauce, now I always check the texture before tossing in the pasta.

Serving and Storing Tips

This dish is best served hot and fresh, but leftovers reheat beautifully on the stovetop with a splash of milk or cream to loosen the sauce. Store it in an airtight container in the fridge for up to three days, or freeze individual portions for up to a month if you want a quick weeknight meal later. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.

• Garnish with extra cilantro and a squeeze of lemon juice just before serving for a fresh burst of flavor.
• Pair it with garlic naan, plain rice, or a crisp cucumber salad to balance the richness.
• If reheating from frozen, thaw in the fridge overnight and warm gently on the stove to avoid curdling the cream.

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This dish has become my answer to "what's for dinner" when I want something that feels special without spending hours in the kitchen. It's proof that some of the best recipes come from playful accidents and a willingness to bend the rules a little.

Recipe Questions & Answers

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, though overnight marination is preferred for deeper, more complex spice penetration and tenderness.

→ Can I use a different pasta shape?

Yes, fusilli or rigatoni work wonderfully as alternatives to penne, offering similar texture and sauce-holding qualities.

→ How can I make this dish lighter?

Replace the double cream with half-and-half or evaporated milk for a lighter version that maintains creaminess while reducing fat content.

→ What's the best way to cook the chicken?

Roasting in a preheated oven at 220°C for 10-12 minutes yields the best results, creating slight charring while keeping the chicken moist and tender.

→ How do I adjust the heat level?

Add extra chili powder or a pinch of cayenne pepper to the marinade or sauce based on your spice tolerance and preference.

→ What side dishes pair well with this?

Serve alongside garlic naan for authentic flavor absorption or with a crisp green salad to balance the richness of the creamy sauce.