Save My flatmate was scrolling through her phone one evening and suddenly looked up with this mischievous grin, announcing she wanted Indian food and Italian food at the same time. I laughed it off until I realized we had leftover yogurt, a pack of penne, and chicken thighs that needed using. What started as a joke turned into a skillet full of creamy, spiced pasta that we devoured in near silence. That night, Chicken Tikka Pasta became our go-to whenever we couldn't decide between cuisines.
I made this for a small dinner party once, nervous that the fusion angle might confuse people. Instead, my friend who grew up eating her grandmothers tikka went back for seconds and said it reminded her of home but in a completely new way. Watching her smile while twirling penne around her fork told me everything I needed to know about how food can bridge memories and experiments.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the spices better, but breasts work if you prefer leaner meat.
- Plain yogurt (120 g): This is the secret to tender chicken, the acidity breaks down the meat while the creaminess clings to every bite.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness later, never skip this.
- Garlic and ginger (2 cloves, 1 tbsp grated): Fresh is essential here, the bottled stuff just doesnt have the same punch.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): The backbone of the flavor, invest in a good blend or toast and grind your own if you can.
- Ground cumin and coriander (1 tsp each): These two add earthy warmth that makes the dish feel cozy and complex.
- Paprika and chili powder (1 tsp, ½ tsp): Paprika gives color and mild sweetness, chili powder brings the heat you can control.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken and prevents sticking during cooking.
- Penne pasta (300 g): The ridges grab onto the sauce perfectly, but feel free to swap for any short pasta shape.
- Butter (1½ tbsp): Adds a silky richness to the sauce base that oil alone cant replicate.
- Onion (1 medium, finely chopped): Finely chopped means it melts into the sauce and sweetens everything.
- Canned crushed tomatoes (400 g): The foundation of the sauce, look for ones without added herbs so the spices shine.
- Tomato paste (2 tbsp): Deepens the tomato flavor and thickens the sauce just enough.
- Sugar (1 tsp): Balances the acidity of the tomatoes, a small amount makes a big difference.
- Double cream and whole milk (120 ml, 60 ml): The cream makes it luxurious, the milk loosens it up so it coats the pasta without feeling heavy.
- Fresh cilantro (2 tbsp, chopped): A handful at the end brings freshness and a pop of green that makes the dish look alive.
Instructions
- Marinate the chicken:
- In a bowl, whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and make sure every bit is coated, then cover and let it sit for at least 30 minutes or overnight in the fridge if you have time.
- Cook the chicken:
- Preheat your oven to 220°C or get a grill pan hot over medium high heat. Spread the marinated chicken on a lined baking tray or grill pan, leaving space between pieces so they char nicely. Roast or grill for 10 to 12 minutes until cooked through with those beautiful dark edges, then set aside.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne according to the package directions until al dente. Drain in a colander and set aside, dont rinse it or the sauce wont cling.
- Build the sauce base:
- In a large skillet, melt the butter over medium heat until it starts to foam. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent, then stir in the garlic and cook for just 1 minute until fragrant.
- Simmer the tomato sauce:
- Stir in the crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, then let it simmer for 8 to 10 minutes, stirring occasionally. The sauce should thicken and darken slightly as the flavors concentrate.
- Add cream and finish:
- Pour in the double cream and milk, season with salt and pepper, and let it simmer gently for another 2 minutes. The sauce will turn a gorgeous pale orange and smell incredible.
- Combine everything:
- Add the cooked chicken tikka pieces to the sauce first, then toss in the drained pasta. Stir everything together until every piece of penne is coated in that creamy spiced sauce.
- Garnish and serve:
- Sprinkle fresh cilantro over the top and serve hot. The cilantro adds a brightness that cuts through the richness beautifully.
Save One cold Sunday, I made a double batch of this and portioned it into containers for the week ahead. Every lunch felt like a small celebration, the kind of meal that made my coworkers lean over and ask what smelled so good. It reminded me that fusion food isnt about rules, its about making something that feels right and tastes even better.
Customizing Your Pasta
If you want more heat, stir in a pinch of cayenne or a chopped green chili with the onions. For a smokier flavor, add a small spoonful of smoked paprika to the marinade. I once used Greek yogurt instead of plain and it worked perfectly, just make sure its full fat so it doesnt split. You can also swap the penne for fusilli or rigatoni, anything with ridges or tubes will catch the sauce beautifully.
Serving Suggestions
This pairs wonderfully with warm garlic naan for scooping up extra sauce, or a simple green salad dressed with lemon and olive oil to balance the richness. I love serving it with a side of cucumber raita to cool things down if I go heavy on the chili powder. A glass of chilled white wine or a cold lager also complements the spices without overwhelming them.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, the flavors deepen overnight. Reheat gently on the stovetop with a splash of milk or cream to bring back the saucy consistency, microwaving works too but stir halfway through. I dont recommend freezing this because the cream can separate and the pasta texture suffers, but if you must, freeze the sauce and chicken separately and cook fresh pasta when youre ready.
- Always taste before serving reheated portions, you might need a pinch more salt or a squeeze of lemon.
- If the pasta dries out, a drizzle of olive oil and a few tablespoons of water can revive it.
- Garnish with fresh cilantro again just before serving to make it look and taste freshly made.
Save This dish taught me that the best recipes often come from playful accidents and a willingness to mix things that shouldnt work on paper. I hope it brings as much joy to your table as it has to mine.
Recipe Questions & Answers
- → How long should I marinate the chicken?
Marinate for at least 30 minutes for tender, flavorful chicken. Overnight marination in the refrigerator is preferred for deeper spice penetration and more authentic tikka flavor.
- → Can I use a different pasta shape?
Yes, absolutely. Fusilli, rigatoni, or any medium-sized pasta works wonderfully. Choose shapes that hold the creamy sauce well for best results.
- → How do I achieve the charred texture on chicken?
Roast in a preheated 220°C oven for 10-12 minutes or use a hot grill pan. The high heat creates slight charring on the surface while keeping the interior tender and juicy.
- → What's a lighter alternative to double cream?
Replace double cream with half-and-half or evaporated milk for a lighter version. The sauce will be thinner but still creamy and delicious with excellent flavor.
- → How can I increase the heat level?
Add extra chili powder or a pinch of cayenne pepper to the marinade or sauce. Taste as you go to achieve your preferred spice level without overwhelming other flavors.
- → What should I serve alongside this dish?
Garlic naan is the perfect accompaniment, providing soft, pillowy bread to soak up the sauce. A crisp green salad offers a refreshing contrast to the rich, creamy pasta.