Pin it My neighbor brought this to a potluck last spring, and I stood by the dish until I could casually ask for the recipe without looking desperate. The creamy tomato sauce had this warmth from garam masala that made my usual marinara feel one-dimensional. I went home that night and recreated it from memory, texting her halfway through to confirm the yogurt marinade trick. It worked, and I've been making it ever since, tweaking the spice levels and pretending I invented it.
I made this for my brother's birthday dinner because he's obsessed with tikka masala but also refuses to eat rice. He looked skeptical when I brought out pasta, but by the second bite he was nodding with his mouth full, which is his highest compliment. My sister-in-law asked if I'd cater their anniversary, which I declined, but I did write down the recipe on a napkin for her. That napkin is probably still in her purse.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and more forgiving if you get distracted, but breasts work beautifully if you don't overcook them.
- Plain yogurt (120 g): The acid tenderizes the chicken and creates that classic tikka tang, so don't skip it or swap it for Greek yogurt unless you thin it with a splash of water.
- Lemon juice (2 tbsp): Brightens the marinade and helps the spices cling to the chicken instead of sliding off into the bowl.
- Garlic and ginger (2 cloves, 1 tbsp grated): Fresh is essential here, the jarred stuff just doesn't have the same punch or aroma.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): This is your secret weapon, the blend that makes everything taste intentional and layered instead of just spicy.
- Ground cumin and coriander (1 tsp each): They add earthy warmth without heat, balancing the sharpness of the chili and paprika.
- Paprika (1 tsp): Mostly for color and a hint of smokiness, it makes the chicken look as good as it tastes.
- Chili powder (½ tsp for chicken, ½ tsp for sauce): Start conservative, you can always add more at the end but you can't take it back.
- Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking when you grill or roast.
- Penne pasta (300 g): The ridges and hollow centers grab onto the creamy sauce, though rigatoni or fusilli work just as well.
- Butter (1½ tbsp): Adds richness to the base of the sauce and helps the onions caramelize without burning.
- Onion (1 medium, finely chopped): The finer you chop, the more it melts into the sauce and disappears, which is perfect if you're feeding picky eaters.
- Canned crushed tomatoes (400 g): Consistent and reliable, they create a smooth base without the effort of blanching and peeling fresh ones.
- Tomato paste (2 tbsp): Concentrated flavor that thickens the sauce and deepens the color to that rich, restaurant-style red.
- Sugar (1 tsp): Cuts the acidity of the tomatoes without making the sauce taste sweet, just balanced.
- Double cream (120 ml): This is what makes the sauce luxurious and cling to every piece of pasta, though half-and-half works if you want it lighter.
- Whole milk (60 ml): Thins the cream just enough so the sauce doesn't feel heavy or cloying.
- Fresh cilantro (2 tbsp, chopped): A bright, herby finish that cuts through the richness and makes the whole dish feel fresh instead of overly indulgent.
Instructions
- Marinate the chicken:
- Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until it looks like a thick, fragrant paste. Toss the chicken pieces in until every surface is coated, then cover and refrigerate for at least 30 minutes, or overnight if you want the spices to really sink in.
- Cook the chicken tikka:
- Preheat your oven to 220°C or get a grill pan screaming hot over medium-high heat. Spread the marinated chicken on a lined baking tray or grill pan, leaving space between pieces so they roast instead of steam, and cook for 10 to 12 minutes until the edges char slightly and the centers are just cooked through.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Drain it in a colander and set it aside, resisting the urge to rinse it because the starch helps the sauce cling.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and sauté for 3 to 4 minutes until it softens and turns translucent. Toss in the minced garlic and fry for another minute, stirring constantly so it doesn't burn and turn bitter.
- 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 occasionally, until the sauce thickens and the raw tomato smell mellows into something sweet and spiced. The kitchen should smell incredible by now.
- Add the cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes, stirring to blend everything into a smooth, velvety sauce. Taste it now and adjust the salt or chili if needed.
- Combine and serve:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta, and toss everything together until each piece is coated in that creamy, spiced goodness. Garnish with fresh cilantro and serve immediately while it's still steaming.
Pin it One rainy Tuesday, I made this for myself and ate it straight from the skillet while standing at the counter, watching the steam fog up the window. It's the kind of dish that feels like a hug when you need one, rich and comforting without being fussy or complicated. I've since served it at dinner parties and quiet weeknight meals, and it always delivers that same warmth, whether you're feeding a crowd or just yourself.
How to Get the Best Char on Your Chicken
If you're using the oven, turn on the broiler for the last 2 minutes to get those dark, caramelized edges that make tikka taste like it came from a tandoor. Make sure your chicken pieces aren't touching each other on the tray, or they'll steam instead of roast, and you'll miss out on that crispy, smoky crust. A grill pan works beautifully too, just don't move the pieces around too much, let them sit and sear so they develop those gorgeous char lines. If you're feeling adventurous, thread the chicken onto skewers and grill them outside for an extra layer of smokiness.
Adjusting the Spice Level Without Losing Flavor
If you're nervous about heat, cut the chili powder in half and taste the sauce before adding more, it's easier to build up than dial down. For more warmth without aggressive heat, add an extra pinch of garam masala or a dash of smoked paprika instead of more chili. If you accidentally make it too spicy, stir in an extra splash of cream or a spoonful of yogurt at the end to mellow it out without diluting the flavor. I once added a squeeze of honey to a too-hot batch, and it worked surprisingly well, balancing the heat with a subtle sweetness.
Serving Suggestions and What Goes Well
This pairs beautifully with warm garlic naan for scooping up every last bit of sauce, or a simple cucumber salad with lemon and mint to cut through the richness. If you want to stretch the meal, serve it with roasted vegetables like bell peppers or zucchini tossed in olive oil and cumin. Leftovers are perfect for meal prep, just store the pasta and sauce together in an airtight container and reheat gently with a splash of milk to bring back the creamy texture.
- A crisp green salad with a tangy vinaigrette balances the creamy, spiced pasta perfectly.
- If you're serving a crowd, double the recipe and keep it warm in a slow cooker on low.
- For a lighter option, swap half the cream for coconut milk and add a squeeze of lime at the end.
Pin it This dish has become my answer to the question of what to cook when I want something comforting but not boring, familiar but surprising. I hope it finds a place in your rotation too, whether you make it exactly as written or twist it into your own version.
Recipe FAQs
- → Can I prepare the chicken tikka ahead of time?
Yes, marinate the chicken for up to 24 hours in advance for deeper flavor development. Cook the tikka pieces on the day of serving for best texture and freshness.
- → What's the best way to achieve charred chicken tikka?
Use a preheated grill pan or oven broiler at high temperature. Arrange pieces in a single layer and cook for 10-12 minutes, turning halfway through for even charring and cooked-through chicken.
- → How can I adjust the spice level?
Start with the base chili powder amount and add more to taste. You can also incorporate cayenne pepper for extra heat, or reduce chili powder for a milder version while maintaining the warm spices.
- → What pasta alternatives work well for this dish?
Fusilli, rigatoni, and even spaghetti pair beautifully with the creamy tikka sauce. Choose shapes with ridges or curves that hold the sauce well for maximum flavor in each bite.
- → How do I make a lighter cream sauce?
Replace double cream with half-and-half or evaporated milk, or use a combination of yogurt and milk for tanginess. This maintains creaminess while reducing overall fat content.
- → What side dishes complement this meal?
Serve alongside warm garlic naan for authentic fusion, or pair with a crisp green salad, cucumber raita, or roasted vegetables for freshness and balance.