Chicken Tikka Pasta (Printable)

Tender chicken tikka with creamy spiced tomato sauce and penne pasta. East-meets-West fusion in 50 minutes.

# 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 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

→ Pasta and 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

# Directions:

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 until evenly coated. Marinate for at least 30 minutes, preferably overnight for enhanced flavor.
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 fully cooked with slight charring. Set aside.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain 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.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Pour in heavy cream and whole milk, then season with salt and pepper to taste. Simmer for 2 additional minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly to ensure even coating.
08 - Garnish with fresh cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • It satisfies two cravings at once without feeling like a gimmick, just pure comfort with layers of flavor.
  • The spiced tomato cream clings to every piece of pasta and chicken, so each bite is rich and warming.
  • Leftovers reheat beautifully and somehow taste even better the next day when the spices have mingled overnight.
02 -
  • Do not skip marinating the chicken, even 30 minutes makes a huge difference in tenderness and flavor depth.
  • Let the tomato sauce simmer long enough to lose its raw edge, rushing this step leaves the sauce tasting flat and acidic.
  • Toss the pasta in the sauce off the heat if you can, it helps the pasta absorb the flavors without overcooking.
03 -
  • Char the chicken under the broiler for the last minute if you want those dark, smoky edges that mimic a real tandoor.
  • Add a pinch of kasuri methi (dried fenugreek leaves) to the sauce just before adding the cream for an authentic restaurant-style depth.
  • Use full-fat dairy for the creamiest result, low-fat versions can split or taste thin.
  • Reserve some of the pasta water before draining, it is a lifesaver for adjusting the sauce consistency at the end.
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