Chicken Tikka Pasta (Print-Friendly)

Tender chicken tikka pieces tossed with creamy spiced tomato sauce and penne pasta for an East-meets-West fusion experience.

# 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 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 - 10.6 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

# How To Make It:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly until fully coated. Marinate for at least 30 minutes, preferably overnight for enhanced flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken pieces 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 and set aside.
03 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain pasta using a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add finely 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 and flavors meld.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 minutes to combine ingredients.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly until all components are evenly coated with sauce.
08 - Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • It satisfies both pasta cravings and spice cravings in one bowl, no need to choose.
  • The creamy tomato sauce clings to every piece of penne and soaks into the chicken beautifully.
  • Leftovers taste even better the next day once the flavors meld overnight in the fridge.
  • It impresses guests who think fusion cooking is complicated, but the process is surprisingly straightforward.
02 -
  • Marinating for at least 30 minutes is non negotiable, the yogurt needs time to tenderize the chicken and the spices need time to penetrate.
  • Don't skip the charring step on the chicken, those slightly blackened edges add a smoky depth that makes the dish taste authentic.
  • Always taste the sauce before adding the pasta, it's much easier to adjust seasoning when the sauce is on its own.
  • If your sauce breaks or looks grainy after adding cream, lower the heat immediately and whisk gently to bring it back together.
03 -
  • Toast your garam masala in a dry pan for 30 seconds before adding it to the marinade, it wakes up the oils and makes the spice taste more vibrant.
  • Use kitchen tongs to toss the pasta and chicken together in the skillet, it coats everything more evenly than a spoon and feels more professional.
  • If you want extra heat, stir in a spoonful of chili crisp or a few sliced green chilies just before serving instead of adding more powder earlier.
  • Save any leftover marinade and brush it onto vegetables or paneer before roasting, nothing should go to waste when it tastes this good.
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