Pin It My housemate came home one evening with leftover chicken tikka from an Indian takeaway and a half-empty box of penne, asking if we could make something work. What started as a fridge raid turned into one of those accidental recipes that I now make on purpose at least twice a month. The smell of garam masala mixing with bubbling cream and tomato is the kind of thing that makes neighbors knock on your door. It sounds unlikely on paper, but once you taste how the spiced yogurt-marinated chicken melds with that silky tomato cream sauce, you understand why fusion food exists.
I served this to a friend who swore she didn't like Indian food, and she scraped her plate clean without saying a word until the end. Then she asked for the recipe, which is the highest compliment a home cook can get. The key moment was watching her take that first cautious bite and then immediately go back for a proper forkful. Sometimes the best meals are the ones that make people forget their own rules.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and more forgiving if you slightly overcook them, but breasts work beautifully if you watch the time closely.
- Plain yogurt (120 g): This tenderizes the chicken and adds tang, so use full-fat for the best texture and flavor.
- Lemon juice (2 tbsp): Brightens the marinade and helps break down the protein, making every bite more tender.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesn't give the same punch.
- Ginger (1 tbsp, grated): Grate it finely so it melts into the marinade rather than leaving fibrous bits.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): The soul of this dish, warm and aromatic without being too hot.
- Ground cumin (1 tsp): Adds earthy depth that balances the sweeter tomato notes later on.
- Ground coriander (1 tsp): Subtle citrusy undertone that rounds out the spice blend beautifully.
- Paprika (1 tsp): Mostly for color and a hint of sweetness, not heat.
- Chili powder (½ tsp for chicken, ½ tsp for sauce): Adjust this based on your tolerance, it sneaks up on you in the creamy sauce.
- Salt (½ tsp plus more to taste): Don't skimp, it brings all the spices to life.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken and adds richness.
- Penne pasta (300 g): The ridges and hollow center catch the sauce perfectly, but any short pasta works.
- Butter (1½ tbsp): Adds a silky richness to the sauce base that oil alone can't achieve.
- Onion (1 medium, finely chopped): The sweet foundation of the sauce, cook it until it's properly soft.
- Canned crushed tomatoes (400 g): Use good quality canned tomatoes, they're more reliable than fresh for this.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce naturally.
- Sugar (1 tsp): Cuts the acidity of the tomatoes and balances the spice.
- Double cream (120 ml): This is what makes the sauce luxurious and ties everything together.
- Whole milk (60 ml): Thins the cream slightly so the sauce isn't too heavy.
- Fresh cilantro (2 tbsp, chopped): The final fresh note that cuts through all that richness.
Instructions
- Marinate the chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss the chicken pieces in this mixture, making sure every piece is well coated, then cover and refrigerate for at least 30 minutes or overnight if you can wait.
- Cook the chicken tikka:
- Preheat your oven to 220°C or get a grill pan screaming hot over medium-high heat. Spread the marinated chicken on a lined baking tray or grill pan and roast or grill for 10 to 12 minutes until the edges are slightly charred and the chicken is cooked through.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente. Drain it well and set aside.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until it's soft and translucent. Stir in the minced garlic and fry for another 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 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell fades.
- Finish with cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for 2 more minutes until the sauce is silky and unified.
- Combine everything:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta. Toss everything together gently until the pasta and chicken are evenly coated in that gorgeous spiced cream.
- Garnish and serve:
- Sprinkle fresh chopped cilantro over the top and serve immediately while it's still steaming hot.
Pin It The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just reheated it. I took it as the compliment it was meant to be. There's something deeply satisfying about a dish that makes people question whether you actually made it yourself, especially when it came together in less than an hour.
Choosing Your Chicken
Thighs are more forgiving and stay moist even if you leave them in the oven a minute too long, which is why I usually reach for them. Breasts are leaner and look a bit neater in the final dish, but they can dry out quickly if overcooked. Either way, cut them into similar-sized pieces so they cook evenly. I learned this after serving a batch where some pieces were rubbery and others were perfect, and nobody wants that kind of lottery on their plate.
Getting the Sauce Right
The sauce should cling to the pasta without pooling at the bottom of the bowl. If it looks too thick, add a splash of the reserved pasta water or a bit more milk. If it's too thin, let it simmer uncovered for a few extra minutes until it reduces. The cream can split if the heat is too high, so keep it at a gentle simmer once you've added the dairy. I once cranked the heat to speed things up and ended up with a grainy sauce that I had to start over, patience pays off here.
Serving and Storing
This dish is best served hot, straight from the pan, with a sprinkle of extra cilantro and maybe some garlic naan on the side to mop up the sauce. Leftovers keep well in the fridge for up to three days and reheat beautifully in a skillet with a splash of milk to loosen the sauce. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.
- Add a handful of spinach or peas in the last minute of cooking for extra color and nutrition.
- If you want more heat, stir in a pinch of cayenne or a sliced green chili with the garlic.
- Swap the penne for fusilli or rigatoni if that's what you have on hand, the sauce doesn't discriminate.
Pin It This recipe proved to me that fusion food isn't about following rules, it's about trusting your instincts and combining things that make sense to your palate. I hope it becomes one of those dishes you make without looking at the recipe anymore, the kind you can throw together on a Tuesday and feel like you've treated yourself.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes for quick results, but overnight marination is preferred as it allows the yogurt and spices to deeply penetrate the chicken, resulting in more tender and flavorful pieces.
- → Can I grill the chicken instead of roasting?
Absolutely. Heat a grill pan over medium-high heat and cook the marinated chicken for 10-12 minutes, turning occasionally, until cooked through with light char marks for added depth of flavor.
- → What pasta shapes work best?
Penne is ideal for catching the creamy sauce, but fusilli or rigatoni are excellent alternatives that also hold the sauce well. Avoid thin pastas like spaghetti that don't pair as effectively.
- → How can I adjust the spice level?
Start with the recipe's chili powder amount and taste as you go. Add more chili powder or cayenne pepper to the sauce for extra heat, or reduce it for a milder version. You can also adjust the garam masala.
- → Can I make this lighter?
Yes. Replace the double cream with half-and-half or evaporated milk for fewer calories while maintaining a creamy texture. You can also reduce the butter slightly without sacrificing flavor.
- → What sides pair well with this dish?
Garlic naan provides an authentic complement for soaking up the sauce, while a crisp green salad offers a refreshing contrast. Cucumber raita or a simple arugula salad also work beautifully.