Chicken Tikka Pasta (Printer-friendly)

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

# 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 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

→ Pasta Sauce

13 - 10.6 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 - 4 fl oz heavy cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tbsp fresh cilantro, chopped

# How-To Steps:

01 - In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat. Marinate for minimum 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 light charring. Transfer to a plate and set aside.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain thoroughly 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 additional minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour in heavy cream and whole milk. Season with salt and pepper to taste. Simmer for additional 2 minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly to ensure even coating.
08 - Transfer to serving dishes and garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Tips:

01 -
  • It satisfies two cravings at once without feeling confused or heavy.
  • The marinated chicken stays juicy and flavorful even after tossing with the sauce.
  • You can prep the chicken ahead and have dinner on the table in under 20 minutes.
  • Leftovers taste even better the next day once the spices meld deeper into the pasta.
02 -
  • Don't skip marinating, even 30 minutes makes a huge difference in tenderness and flavor depth.
  • If your sauce looks too thick after adding the pasta, splash in some reserved pasta water to loosen it without losing creaminess.
  • Char the chicken properly, those little crispy bits add texture and a smoky note that balances the rich sauce.
03 -
  • Marinate the chicken overnight if you can, the flavors become so much deeper and the meat stays incredibly tender.
  • Reserve some of that pasta water before draining, it's liquid gold for adjusting sauce consistency.
  • Taste the sauce before adding the chicken and pasta, this is your last chance to tweak salt, spice, or sweetness.
  • Use a mix of chicken thighs and breasts if you want variety in texture, thighs for richness and breasts for a leaner bite.
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