Chicken Tikka Pasta (Print Version)

Tender spiced chicken with creamy tomato pasta sauce. A fusion of Indian and Italian flavors in one comforting dish.

# What You'll Need:

→ Chicken Tikka

01 - 1 lb 2 oz boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1½ teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10½ oz penne pasta
14 - 1½ tablespoons unsalted butter
15 - 1 medium yellow onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - ½ teaspoon chili powder
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and fresh cracked pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# How to Make It:

01 - In a mixing 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 evenly. Cover and refrigerate for minimum 30 minutes, preferably overnight for enhanced flavor development.
02 - Preheat oven to 425°F or heat grill pan over medium-high heat. Arrange marinated chicken pieces on 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 - Bring large pot of salted water to rolling boil. Add penne and cook according to package directions until al dente. Drain through colander and set aside.
04 - In large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer uncovered for 8-10 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Pour heavy cream and whole milk into simmering sauce. Season with salt and pepper to taste. Simmer for additional 2 minutes without boiling.
07 - Add cooked chicken tikka pieces to creamy sauce, followed by cooked penne pasta. Toss thoroughly to coat all ingredients evenly with sauce.
08 - Transfer to serving dishes and garnish with fresh chopped cilantro. Serve immediately while hot.

# Additional Tips::

01 -
  • It uses up leftover chicken tikka in the most delicious way, or gives you an excuse to make it fresh.
  • The spiced cream sauce feels indulgent but comes together in under fifteen minutes once the chicken is ready.
  • It satisfies both pasta cravings and that deep need for something warm and fragrant.
02 -
  • Don't skip the marinade time, even thirty minutes makes a difference in how the chicken absorbs the spices.
  • Reserve a cup of pasta water before draining, if the sauce gets too thick you can loosen it without losing flavor.
  • Taste the sauce before adding the chicken and pasta, this is your last chance to adjust the salt and heat.
03 -
  • Char the chicken under the broiler for the last minute if you want deeper color and smokiness.
  • Use half-and-half instead of double cream if you want a lighter sauce that still feels indulgent.
  • Make the marinade the night before and let the chicken sit overnight, the flavor becomes almost twice as intense.
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