Chicken Tikka Pasta (Printable)

Tender chicken tikka pieces combined with creamy spiced tomato sauce and penne pasta for an East-meets-West fusion meal.

# 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 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 1.5 tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 0.5 tsp chili powder
11 - 0.5 tsp salt
12 - 2 tbsp vegetable oil

→ Creamy Tomato Pasta

13 - 10.5 oz penne pasta
14 - 1.5 tbsp butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tbsp tomato paste
19 - 1 tsp sugar
20 - 1 tsp garam masala
21 - 0.5 tsp chili powder
22 - 0.5 cup heavy cream
23 - 0.25 cup whole milk
24 - Salt and pepper to taste
25 - 2 tbsp fresh cilantro, chopped

# Step-by-Step Guide:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil in a bowl. Add chicken pieces and coat thoroughly. Marinate for at least 30 minutes, preferably overnight for enhanced flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked with slight charring. Transfer to plate and set aside.
03 - Boil salted water in a large pot and add penne pasta. Cook according to package instructions until al dente. Drain using a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir crushed tomatoes, tomato paste, sugar, garam masala, and chili powder into the skillet. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for an additional 2 minutes until well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne pasta. Toss thoroughly to ensure all pasta and chicken are evenly coated with sauce.
08 - Garnish with fresh chopped cilantro. Serve immediately while hot, optionally accompanied by garlic naan or a crisp green salad.

# Expert Tips:

01 -
  • It satisfies two cravings at once without feeling like a compromise.
  • The yogurt marinade keeps the chicken unbelievably tender even if you forget to watch the clock.
  • You get all the warmth of garam masala wrapped around every piece of pasta.
  • It reheats beautifully the next day, sometimes tasting even better.
02 -
  • Marinating the chicken for at least 30 minutes is non negotiable, anything less and the spices sit on the surface instead of soaking in.
  • Dont let the garlic burn when you add it to the onions, burnt garlic turns bitter and ruins the whole sauce.
  • If the sauce looks too thick after adding the pasta, splash in a little pasta water to loosen it up.
  • Taste and adjust the chili powder at the end, everyones heat tolerance is different.
03 -
  • Let the marinated chicken come to room temperature for 10 minutes before cooking so it cooks more evenly.
  • Reserve a mugful of pasta water before draining, the starchy water is gold for adjusting sauce consistency.
  • If you dont have double cream, use half and half or evaporated milk, just reduce the simmering time slightly.
  • For a restaurant style finish, drizzle a tiny bit of cream on top and sprinkle extra garam masala before serving.
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