Chicken Tikka Pasta (Printable)

Tender chicken tikka tossed with penne in creamy spiced tomato sauce. East-meets-West fusion in just 50 minutes.

# What You Need:

→ Chicken Tikka

01 - 1.1 lb 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 and Sauce

13 - 10.5 oz penne pasta
14 - 1½ tablespoons butter
15 - 1 medium 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 pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Step-by-Step:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken pieces on a lined baking tray or grill pan. Roast or grill for 10 to 12 minutes until cooked through with light char marks. Transfer to a plate and set aside.
03 - Fill a large pot with salted water and bring to a rolling boil. Add penne pasta and cook according to package directions until al dente. Drain through a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer gently for 2 minutes, stirring to combine flavors without boiling.
07 - Add the cooked chicken tikka pieces to the cream sauce, followed by the cooked pasta. Toss thoroughly to ensure all components are evenly coated with the sauce.
08 - Transfer to a serving dish and garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It delivers restaurant-level flavor without needing a tandoor or complicated techniques.
  • The creamy spiced sauce clings to every piece of pasta in the most satisfying way.
  • Leftovers taste even better the next day once the flavors have fully mingled.
  • Its impressive enough for guests but easy enough for a weeknight.
02 -
  • Don't skip the marinating time, even 30 minutes makes a noticeable difference in tenderness and flavor.
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce gets too thick.
  • Taste the sauce before adding the chicken and pasta so you can adjust the spice and salt levels while it's still easy to fix.
03 -
  • Char the chicken slightly for that authentic tikka flavor, those dark edges add a smoky depth you can't get any other way.
  • Use full-fat dairy for the richest sauce, low-fat versions tend to split and lack the creamy body this dish needs.
  • Taste and adjust the seasoning at every stage, especially before you toss in the pasta, because it's much harder to fix once everything is combined.
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