Save to Pinterest My roommate once challenged me to fuse our favorite cuisines into one dinner, and this was born out of that playful dare. The smell of chicken tikka roasting while pasta water bubbled on the next burner felt chaotic at first, but something clicked when I stirred that first spoonful of cream into the spiced tomato base. It turned silky, fragrant, and somehow made total sense. Now it's my go-to when I want comfort with a little edge.
I made this for a small dinner party once, and my friend who swore she didn't like fusion food went quiet after the first bite. She looked up and just said, why doesn't everyone make pasta like this. That moment reminded me that good food doesn't need to follow strict rules. Sometimes the best meals happen when you stop worrying about tradition and just follow what tastes right.
Ingredients
- Boneless chicken breast or thigh: Thighs stay juicier and hold up better to the marinade, but breasts work beautifully if sliced evenly.
- Plain yogurt: This tenderizes the chicken and carries the spices deep into every bite, so don't skip it.
- Lemon juice: Adds brightness and helps break down the protein for a softer texture.
- Garlic and ginger: Fresh is essential here, the paste from a jar just doesn't deliver the same punch.
- Garam masala, cumin, coriander, paprika, chili powder: These build the warm, layered flavor that makes tikka unforgettable.
- Penne pasta: The ridges grab onto the creamy sauce, but fusilli or rigatoni work just as well.
- Butter: Creates a richer base for the sauce and rounds out the acidity from the tomatoes.
- Onion: Softened until sweet, it forms the backbone of the sauce.
- Canned crushed tomatoes: Use good quality ones, they make or break the sauce.
- Tomato paste: Deepens the color and adds concentrated umami.
- Double cream and whole milk: Together they create a luscious texture without being too thick or too thin.
- Fresh cilantro: A handful at the end wakes everything up with a bright, herbal note.
Instructions
- Marinate the Chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, and all the spices with the oil until smooth. Coat the chicken pieces thoroughly and let them sit for at least 30 minutes, though overnight in the fridge is even better.
- Cook the Chicken Tikka:
- Preheat your oven to 220°C or get a grill pan smoking hot. Spread the chicken out so each piece gets some char and roast for 10 to 12 minutes until cooked through with crispy edges.
- Boil the Pasta:
- Cook the penne in well-salted boiling water until just al dente. Drain and set aside, but save a cup of pasta water in case you need to loosen the sauce later.
- Build the Sauce Base:
- Melt butter in a large skillet over medium heat, then add the onion and cook until soft and translucent. Stir in the garlic and let it sizzle for a minute until fragrant.
- Simmer the Tomato Sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Let it bubble gently for 8 to 10 minutes, stirring now and then, until it thickens and the raw tomato taste cooks off.
- Finish with Cream:
- Pour in the cream and milk, season with salt and pepper, and simmer for another 2 minutes until the sauce turns silky. Taste and adjust the heat or salt as needed.
- Combine Everything:
- Toss the cooked chicken tikka into the sauce, then add the drained pasta. Stir gently until every piece is coated in that spiced, creamy goodness.
- Serve Hot:
- Plate it up, scatter fresh cilantro over the top, and serve immediately while it's steaming and fragrant.
Save to Pinterest There was an evening when I served this to my dad, who's usually skeptical of anything that strays from classic recipes. He finished his bowl in silence, then asked if there was more in the pot. That quiet second helping said more than any compliment could. It's moments like that when a dish stops being just dinner and becomes a little victory.
Adjusting the Heat
If you love spice, bump up the chili powder or add a pinch of cayenne to the sauce. I've also stirred in a spoonful of hot chili oil at the end for extra heat without altering the flavor balance. For milder palates, cut the chili powder in half and let the garam masala carry the warmth instead. Taste as you go, it's easier to add heat than to take it away.
Making It Lighter
Swap the double cream for half and half or even evaporated milk if you want to cut some richness without losing the creamy texture. I've done this on nights when I wanted something satisfying but not too heavy, and it still tasted indulgent. You can also use Greek yogurt stirred in at the very end off the heat, just be gentle so it doesn't split. The sauce won't be as thick, but it'll still cling beautifully to the pasta.
Serving and Pairing Ideas
This dish is hearty enough to stand alone, but I love serving it with warm garlic naan to scoop up any extra sauce. A simple green salad with lemon vinaigrette cuts through the richness and adds a fresh contrast. If you're feeding a crowd, double the recipe and keep it warm in a low oven until everyone's ready.
- Garlic naan or pita bread for dipping and scooping.
- A crisp cucumber and tomato salad dressed with lemon and mint.
- A light white wine or mango lassi to balance the spice.
Save to Pinterest This recipe taught me that fusion isn't about forcing ingredients together, it's about listening to what works and trusting your instincts. I hope it becomes one of those dishes you turn to when you want something familiar but exciting, comforting but bold.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, but overnight is preferred for deeper flavor absorption into the meat.
- → Can I use a grill instead of the oven?
Yes, absolutely. Heat a grill pan over medium-high heat and grill the marinated chicken pieces for 10-12 minutes until cooked through and lightly charred.
- → What pasta shapes work best?
Penne is ideal, but you can also use fusilli, rigatoni, or any pasta that holds sauce well.
- → How can I make this less spicy?
Reduce or omit the chili powder in both the marinade and sauce. You can also use less garam masala or add more cream to mellow the heat.
- → What's a good side dish to serve?
Garlic naan complements this dish beautifully, or serve alongside a crisp green salad for a lighter pairing.
- → Can I substitute the double cream?
Yes, use half-and-half, evaporated milk, or coconut cream for a lighter or dairy-free variation while maintaining creaminess.