Save My roommate once walked into the kitchen while I was tossing charred chicken tikka into a pot of creamy tomato pasta and asked if I'd lost my mind. Maybe I had, but that reckless dinner became the most requested dish in our house. The idea came from staring at leftover tikka marinade and a box of penne, wondering if two comfort foods could become one. It worked better than it had any right to, and now I make it whenever I need something bold enough to snap everyone out of a boring week.
I served this to friends who swore they hated fusion food, and by the second bite they were quiet in that way people get when they're too busy eating to argue. One of them scraped the bowl so clean I thought she might lick it. That night taught me that rules about what belongs together matter a lot less than whether something tastes good enough to make you forget you ever had rules.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the high heat better, but breasts work if you don't overcook them.
- Plain yogurt (120 g): This tenderizes the chicken and helps the spices cling, creating that signature tikka texture.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream later.
- Garlic and ginger (2 cloves, 1 tbsp): Fresh is essential here, the sharpness fades into warmth as it cooks.
- Garam masala (1½ tsp plus 1 tsp): The soul of this dish, used twice to layer flavor in both the chicken and the sauce.
- Ground cumin and coriander (1 tsp each): These build the earthy base that makes tikka taste like tikka.
- Paprika and chili powder (1 tsp, ½ tsp): Paprika adds color and mild sweetness, chili powder brings the heat you can adjust to your nerve.
- Penne pasta (300 g): The ridges and tubes catch the sauce beautifully, but any short pasta works.
- Butter (1½ tbsp): Adds richness to the sauce base and helps the onions soften without browning too fast.
- Canned crushed tomatoes (400 g): Consistent, smooth, and easier than dealing with fresh tomatoes that vary wildly in flavor.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce without extra cooking time.
- Double cream and whole milk (120 ml, 60 ml): The cream makes it luscious, the milk keeps it from feeling too heavy.
- Fresh cilantro (2 tbsp): A handful at the end wakes up the whole dish with brightness and color.
Instructions
- Marinate the chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, all the spices, salt, and oil until smooth, then coat the chicken pieces completely. Let it sit for at least 30 minutes, but if you can marinate overnight, the flavors sink in deeper and the meat gets even more tender.
- Cook the chicken tikka:
- Preheat your oven to 220°C or get a grill pan screaming hot, then spread the chicken in a single layer and roast or grill for 10 to 12 minutes until you see charred edges and the juices run clear. Set it aside and resist the urge to snack on it before it goes into the pasta.
- Boil the pasta:
- Cook the penne in well salted boiling water until al dente, following the package timing. Drain it and leave it in the colander while you finish the sauce.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until soft and translucent. Toss in the garlic and fry for another minute until fragrant but not browned.
- Simmer the tomato sauce:
- Stir in the crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, then let it bubble gently for 8 to 10 minutes, stirring now and then. The sauce should thicken and deepen in color as the tomatoes concentrate.
- Add the cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for 2 more minutes to marry everything together. The sauce should look glossy and cling to the back of a spoon.
- Combine and toss:
- Add the cooked chicken tikka and drained pasta to the skillet, then toss everything together until every piece is coated in that creamy, spiced sauce. Sprinkle with fresh cilantro and serve it hot straight from the pan.
Save The first time I brought this to a potluck, someone asked for the recipe before they even finished their plate. I scribbled it on a napkin and watched three people take photos of it. That's when I realized this dish had stopped being an experiment and started being something people actually wanted in their lives, which is the best compliment food can get.
Making It Your Own
If you like heat, double the chili powder or throw in a pinch of cayenne when you build the sauce. For a lighter version, swap the double cream for half and half or even evaporated milk, though you'll lose some of that silky richness. You can also use fusilli or rigatoni instead of penne, anything with nooks that trap the sauce will work beautifully.
Serving and Pairing
I usually serve this with warm garlic naan on the side because something about tearing bread and dragging it through the extra sauce feels right. A crisp green salad with a sharp lemon vinaigrette cuts through the richness and keeps the meal from feeling too heavy. Sometimes I'll add a sprinkle of red pepper flakes at the table for anyone who wants an extra kick.
Storage and Leftovers
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the spices have had time to settle into the pasta. Reheat gently on the stovetop with a splash of milk or cream to bring back the silkiness, microwaving can make the sauce separate. If you're planning to make this ahead, cook the chicken and sauce separately, then toss everything together with freshly boiled pasta when you're ready to serve.
- Store the chicken tikka separately if you want to use it in wraps or salads later.
- Freeze the sauce alone for up to two months and just cook fresh pasta when you're ready to eat.
- Don't freeze the finished dish with pasta already mixed in, it turns mushy when thawed.
Save This dish reminds me that the best recipes aren't always the ones that follow tradition, sometimes they're the ones born from curiosity and a willingness to see what happens when you break the rules. Make it once and it'll become part of your rotation, I promise.
Saffron Brook Recipe Q&As
- → Can I prepare the chicken marinade ahead of time?
Yes, marinating overnight in the refrigerator enhances flavor significantly. The yogurt and spices penetrate the meat more deeply, resulting in more tender, flavorful chicken tikka pieces.
- → What's the best way to cook the marinated chicken?
Roasting in a preheated 220°C oven for 10-12 minutes yields evenly cooked, slightly charred pieces. Alternatively, use a grill pan over medium-high heat for similar results with added smoky depth.
- → How do I achieve the perfect pasta consistency?
Cook penne to al dente following package directions, then drain immediately. This ensures the pasta retains slight firmness and absorbs the creamy sauce without becoming mushy.
- → Can I reduce the cream content for a lighter version?
Absolutely. Substitute half-and-half or evaporated milk for double cream, or reduce the cream quantity and increase the tomato base. The dish remains delicious with less richness.
- → What garnishes complement this dish best?
Fresh cilantro provides brightness and authentic flavor. Serve alongside garlic naan for scooping sauce, or pair with a crisp green salad to balance the creamy elements.
- → How can I adjust the spice level?
Build heat gradually by increasing chili powder or adding cayenne pepper. Start with the base recipe amount, then taste and adjust before serving for personalized heat preference.