Chicken Tikka Pasta

My flatmate came home one night craving both tikka masala and pasta, and instead of choosing, we just made both happen in one pan. The kitchen smelled like a tandoori oven had crashed into an Italian trattoria. We stood there with forks, tasting straight from the skillet, stunned that it actually worked. That improvised dinner became the dish I make whenever someone asks for comfort food with a little edge.

I served this to my parents during a weekend visit, worried my dad would side-eye the fusion experiment. He went quiet after the first bite, then asked for seconds before anyone else had finished. My mum spent the rest of the evening asking for the recipe in detail. It was the first time a dish I invented felt like it had earned a place at the family table.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and hold up better to the spices, but breasts work if you keep an eye on them to avoid drying out.
• Plain yogurt (120 g): This tenderizes the chicken and carries all those warm spices deep into the meat, so do not skip the marinating time if you can help it.
• Lemon juice (2 tbsp): Adds brightness and helps break down the protein for that melt-in-your-mouth texture.
• Garlic (4 cloves total): Used in both the marinade and the sauce, it ties the whole dish together with its sharp, aromatic backbone.
• Ginger (1 tbsp, grated): Fresh ginger is essential here, the powdered stuff just does not give you that zingy, floral heat.
• Garam masala (2½ tsp total): The soul of the dish, warm and complex, layered into both the chicken and the sauce for a cohesive flavor.
• Ground cumin and coriander (1 tsp each): These two build the earthy base that makes the spice blend feel grounded and rich.
• Paprika (1 tsp): Adds color and a subtle sweetness that balances the heat.
• Chili powder (1 tsp total): Adjust this based on your tolerance, it should warm you up without overwhelming the creaminess.
• Penne pasta (300 g): The ridges catch the sauce perfectly, but fusilli or rigatoni work just as well if that is what you have.
• Butter (1½ tbsp): Creates a silky base for the sauce and adds a richness that oil alone cannot match.
• Onion (1 medium): Finely chopped so it melts into the sauce and sweetens as it cooks down.
• Canned crushed tomatoes (400 g): The backbone of the sauce, providing body and acidity that balances the cream.
• Tomato paste (2 tbsp): Deepens the tomato flavor and thickens the sauce so it clings to the pasta.
• Sugar (1 tsp): Cuts through the acidity of the tomatoes and rounds out the flavors without making it taste sweet.
• Double cream and whole milk (120 ml and 60 ml): Together they create that luxurious, velvety texture without being too heavy.
• Fresh cilantro (2 tbsp): A bright, herbaceous finish that lifts the whole dish right before serving.

Instructions

Marinate the chicken:

Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss in the chicken pieces, coating them completely, then cover and refrigerate for at least 30 minutes or up to overnight for deeper flavor.

Cook the chicken tikka:

Preheat your oven to 220°C or get a grill pan smoking hot over medium-high heat. Spread the marinated chicken on a lined baking tray or grill pan 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 and cook the penne according to package directions until al dente. Drain and set aside, reserving a cup of pasta water in case you need to loosen the sauce later.

Start the sauce:

Melt butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and fry for another minute until fragrant.

Build the tomato base:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens and the raw tomato taste cooks off.

Add the cream:

Pour in the double cream and milk, season with salt and pepper, then simmer for 2 more minutes. The sauce should be glossy and thick enough to coat the back of a spoon.

Combine everything:

Toss the cooked chicken tikka pieces into the sauce, followed by the drained pasta. Stir gently until every piece is coated evenly, adding a splash of reserved pasta water if it feels too thick.

Garnish and serve:

Sprinkle fresh cilantro over the top and serve immediately while everything is hot and steaming.

Pin It

One evening I made this for a friend who had just moved to a new city and was feeling homesick for her mum's cooking. She took one bite and her shoulders relaxed. We ate on the couch, talking about nothing and everything, and she told me it tasted like being looked after. That is when I realized this dish was not just fusion, it was the kind of food that makes people feel less alone.

Getting the Spice Balance Right

The first time I made this, I went too heavy on the chili powder and spent the meal gulping water. Now I start cautious and taste the sauce before adding the cream, knowing I can always add heat but never take it away. The garam masala should be the star, warm and aromatic, with the chili just providing a gentle kick in the background. If your garam masala is old or weak, consider toasting whole spices and grinding them fresh for a more vibrant flavor.

Choosing Your Pasta Shape

Penne is my go-to because the tubes trap little pockets of sauce and the ridges grab onto the cream. Fusilli works beautifully too, its spirals catching bits of chicken and cilantro in every forkful. Rigatoni is great if you want something heartier, but avoid anything too delicate like angel hair, it will get lost under the weight of the sauce. Whatever shape you choose, cook it a minute shy of the package time since it will finish cooking when you toss it with the hot sauce.

Make-Ahead and Storage Tips

You can marinate the chicken up to 24 hours ahead, and honestly it gets better the longer it sits. The sauce can be made a day in advance and gently reheated before tossing with freshly cooked pasta and chicken. Leftovers keep in the fridge for up to three days and reheat well in a skillet with a splash of milk to loosen the sauce.

• Store the chicken, sauce, and pasta separately if possible to prevent the pasta from soaking up too much liquid.
• Reheat gently over low heat, adding a bit of cream or milk to bring back the silky texture.
• Freeze the cooked chicken tikka and sauce together for up to two months, then thaw and toss with freshly cooked pasta.

Pin It

This dish has become my answer to weeknight hunger and weekend dinner parties alike. It proves that fusion does not have to be complicated, just thoughtful, and that the best recipes often come from saying yes to two cravings at once.

Recipe Q&A

→ How long should the chicken marinate?

Marinate for at least 30 minutes, though overnight is preferred for deeper, more complex flavors and better penetration of spices.

→ Can I grill instead of roasting the chicken?

Yes, absolutely. Heat a grill pan over medium-high heat and grill the marinated chicken pieces for 10-12 minutes until cooked through with light charring for added depth.

→ What pasta shapes work best?

Penne is ideal for catching the sauce, but fusilli and rigatoni are excellent alternatives that hold the creamy sauce equally well.

→ How can I make this lighter?

Substitute half-and-half or evaporated milk for the double cream to reduce richness while maintaining the creamy texture and flavor profile.

→ What sides pair well with this dish?

Serve with garlic naan for authentic flavor, or balance the richness with a crisp green salad dressed in light vinaigrette.

→ Can I adjust the heat level?

Definitely. Add more chili powder during cooking or a pinch of cayenne for extra heat, adjusting to your preference before serving.