Chicken Tikka Pasta (Printable View)

Tender marinated chicken with aromatic spices tossed in creamy tomato sauce and penne pasta for a fusion comfort meal.

# Ingredient List:

→ For the Chicken Tikka

01 - 1 lb 2 oz 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 fresh 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

→ For the Pasta

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 black pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# How to Make:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat evenly. 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 to 12 minutes until cooked through with light charring. Remove and set aside.
03 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package directions until al dente. Drain in a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 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 to 10 minutes, stirring occasionally, until sauce thickens slightly.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and black pepper to taste. Simmer for 2 minutes until well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly to coat all ingredients evenly with the creamy sauce.
08 - Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • It delivers the smoky spice of tikka wrapped in the creamy comfort of pasta, so you never have to choose between cravings.
  • The marinade does most of the work, and the sauce comes together while the pasta boils, making it faster than ordering takeout.
  • Leftovers taste even better the next day when the spices have fully melted into every corner of the dish.
02 -
  • Marinating the chicken for less than 30 minutes leaves it bland, the yogurt needs time to work its magic on both flavor and texture.
  • If your sauce looks too thick after adding the pasta, splash in a few tablespoons of the pasta cooking water to loosen it up without losing creaminess.
  • Don't skip the charred bits on the chicken, that smoky edge is what makes this taste like tikka and not just spiced chicken.
03 -
  • Use a meat thermometer to check that the chicken hits 75°C internally, no guessing means no dry or undercooked bites.
  • Toast the garam masala in the dry skillet for 30 seconds before adding the tomatoes to wake up the oils and deepen the flavor.
  • Reserve a mugful of pasta water before draining, it's the secret weapon for adjusting sauce consistency without diluting the taste.
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