Chicken Tikka Pasta (Printable)

Spiced chicken tikka combined with creamy tomato sauce and penne pasta for an impressive fusion dinner.

# What You Need:

→ Chicken Tikka

01 - 1 lb 2 oz boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1½ teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta and Sauce

13 - 10½ oz penne pasta
14 - 1½ 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 - ½ 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

# Directions:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil in a bowl. Add chicken pieces and mix thoroughly to coat evenly. Marinate for at least 30 minutes, preferably overnight for maximum 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 10-12 minutes until cooked through and lightly charred on the edges. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened and translucent. 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 8-10 minutes, stirring occasionally, until the sauce thickens and flavors meld together.
06 - Pour in heavy cream and whole milk, stirring to combine. Season with salt and black pepper to taste. Simmer for 2 minutes until the sauce reaches desired consistency and creaminess.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne pasta. Toss thoroughly to coat all ingredients evenly with the creamy tomato sauce.
08 - Transfer the chicken tikka pasta to serving plates. Garnish generously with fresh chopped cilantro and serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes like two comfort foods decided to become best friends and invited you to dinner.
  • The yogurt marinade keeps the chicken so tender that even overcooked pieces stay juicy.
  • You can make it as mild or fiery as your mood demands without losing the creamy richness.
  • Leftovers reheat beautifully, sometimes tasting even better the next day when the spices have fully mingled.
02 -
  • Don't skip the marinating time, even 30 minutes makes a noticeable difference in flavor and tenderness compared to cooking the chicken plain.
  • If your sauce looks too thick after adding the pasta, reserve some pasta water before draining and splash it in to loosen everything up.
  • Taste the sauce before adding the chicken and pasta so you can adjust the spice and salt levels without fishing through noodles.
  • Let the chicken rest for a minute after roasting so the juices redistribute instead of running out onto your cutting board.
03 -
  • Toast your garam masala in a dry pan for 30 seconds before adding it to the sauce to wake up the spices and deepen the flavor.
  • If you don't have time to marinate, toss the chicken in the spice mix and cook it immediately, it won't be as tender but it'll still taste great.
  • Add a handful of baby spinach or peas to the sauce just before tossing with the pasta for extra color and nutrition without changing the flavor.
  • Use kitchen shears to cut the chicken into even pieces so everything cooks at the same rate and you don't end up with some dry and some undercooked.
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