Chicken Tikka Pasta

My neighbor brought this over on a rainy Tuesday, apologizing because she'd run out of naan and tossed the leftover tikka with pasta instead. One bite and I stopped caring about authenticity. The creamy tomato sauce clung to every ridged edge of penne, each piece of chicken still smoky and tender from the marinade. I asked for the recipe before she even sat down.

I made this for a potluck where half the guests expected Italian and the other half wanted Indian. Everyone went quiet after the first forkful, then the questions started. By the end of the night, three people had texted themselves the recipe from my phone. It became my peace offering dish, the one I bring when I don't know the crowd but want to win them over.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the marinade better, but breasts work if you don't overcook them.
• Plain yogurt (120 g): This tenderizes the chicken and carries the spices deep into the meat, use full-fat for the richest result.
• Lemon juice (2 tbsp): Brightens the marinade and adds a slight tang that cuts through the cream later.
• Garlic (2 cloves, minced): Fresh is essential here, the jarred stuff turns bitter when grilled.
• Ginger (1 tbsp, grated): Grate it fine so it melts into the marinade instead of clumping.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): The warm backbone of this dish, buy a small tin and keep it sealed tight.
• Ground cumin (1 tsp): Adds earthiness that anchors the brighter spices.
• Ground coriander (1 tsp): Slightly citrusy and sweet, it rounds out the cumin perfectly.
• Paprika (1 tsp): For color and a hint of smokiness, smoked paprika works beautifully if you have it.
• Chili powder (½ tsp for chicken, ½ tsp for sauce): Start conservative, you can always add heat at the table.
• Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking during grilling.
• Penne pasta (300 g): The ridges grab onto the sauce, but any short pasta with texture will work.
• Butter (1½ tbsp): Adds richness to the sauce base that oil alone can't replicate.
• Onion (1 medium, finely chopped): Cook it until it's soft and sweet, this is where the sauce starts.
• Canned crushed tomatoes (400 g): Use good quality canned tomatoes, they're more reliable than fresh for sauce.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce naturally.
• Sugar (1 tsp): Balances the acidity of the tomatoes without making it taste sweet.
• Double cream (120 ml): This is what makes the sauce luxurious and ties the spices together.
• Whole milk (60 ml): Thins the cream just enough so the sauce coats rather than smothers.
• Fresh cilantro (2 tbsp, chopped): The final fresh note that reminds you this isn't just any pasta.

Instructions

Marinate the chicken:

Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss the chicken pieces in the marinade, cover, and refrigerate for at least thirty minutes, though overnight transforms it completely.

Cook the chicken tikka:

Preheat your oven to 220°C or get a grill pan smoking hot. Spread the marinated chicken on a lined tray or across the grill, leaving space between pieces. Roast or grill for ten to twelve minutes until the edges char and the chicken is cooked through, then set aside.

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, usually a minute less than the package suggests. Drain and set aside, don't rinse it.

Build the sauce base:

Melt butter in a large skillet over medium heat, add the chopped onion and cook for three to four minutes until soft and translucent. Stir in the minced garlic and fry for one minute until fragrant.

Simmer the tomato sauce:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for eight to ten minutes, stirring occasionally, until it thickens and the raw tomato smell mellows.

Finish with cream:

Pour in the double cream and milk, season with salt and pepper, and simmer for another two minutes. The sauce should be glossy and coat the back of a spoon.

Combine everything:

Add the cooked chicken tikka to the sauce, then toss in the drained pasta. Stir gently until every piece is coated in that spiced, creamy goodness.

Serve:

Pile it into bowls, scatter fresh cilantro over the top, and serve immediately while it's still steaming.

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The first time I served this to my kids, my youngest looked suspicious until she tried a bite. She asked if we could have it every week. Now it's the dish that gets requested for birthdays, the one that feels special but doesn't stress me out. It's proof that the best recipes sometimes happen by accident, when someone runs out of bread and improvises.

Choosing Your Chicken

Thighs are more forgiving than breasts because they stay moist even if you leave them in the oven an extra minute. If you're using breasts, cut them slightly smaller so they cook evenly and don't dry out. Either way, make sure the pieces are roughly the same size so everything finishes at once. I've learned this the hard way, biting into a charred outside with a cold center.

Getting the Sauce Right

The sauce should cling to the pasta without pooling at the bottom of the bowl. If it's too thick, add splashes of pasta water or milk until it loosens. If it's too thin, let it simmer uncovered for another few minutes. The cream can split if the heat is too high, so keep it at a gentle bubble once you add the dairy. I once scorched a batch by answering the door, now I set a timer.

Serving and Storing

This is best eaten fresh, straight from the skillet while the pasta is hot and the sauce is glossy. Leftovers keep in the fridge for up to three days, though the pasta soaks up the sauce and you'll need to add a splash of milk or cream when reheating. I like to warm it gently in a covered pan rather than the microwave, it brings back some of that silky texture.

• Serve with warm garlic naan or a simple green salad to balance the richness.
• Top with extra cilantro and a squeeze of lemon if you want brightness.
• Double the recipe if you're feeding a crowd, it reheats well and people always want seconds.

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This dish reminds me that fusion isn't about following rules, it's about following your instincts and using what you have. Make it your own, adjust the heat, swap the pasta, add vegetables if you want. It'll still be delicious.

Frequently Asked Questions

→ How long should I marinate the chicken?

Marinate for at least 30 minutes for basic flavor. For deeper, more complex taste, marinate overnight in the refrigerator. This allows the yogurt and spices to fully penetrate the chicken.

→ Can I use a different pasta shape?

Absolutely. Fusilli, rigatoni, or farfalle work wonderfully with this creamy sauce. Any medium-sized pasta that holds sauce well will deliver the same delicious results.

→ How do I make this less creamy?

Reduce the cream and milk by half, or substitute with half-and-half or evaporated milk for a lighter version. You can also increase the tomato sauce slightly to balance the consistency.

→ What's the best way to cook the chicken tikka?

Both oven roasting at 220°C and grill pan cooking work well. Roasting is easier for larger batches, while grilling adds smoky char. Either method takes 10-12 minutes until cooked through with slight charring.

→ Can I make this ahead of time?

Yes. Marinate the chicken overnight, cook the sauce base the day before, then reheat gently. Assemble the complete dish just before serving for best texture and flavor.

→ What should I serve with this?

Garlic naan is an excellent pairing for scooping up extra sauce. A crisp green salad with lemon dressing provides refreshing contrast to the rich, creamy pasta.