Chicken Tikka Pasta

My flatmate once challenged me to make something that would please both her Italian boyfriend and her Punjabi dad during the same dinner. I panicked for about ten minutes before realizing the answer was sitting right in my spice drawer and pasta cupboard. That night, Chicken Tikka Pasta was born out of sheer desperation and a willingness to break every culinary rule I'd been taught. The smoky char from the tikka mingling with creamy tomato sauce turned into the kind of dish that makes people go quiet at the table. It worked, and I've been making it ever since.

I made this for a potluck once and watched three people go back for thirds before admitting they'd never imagined Indian spices could work so naturally with pasta. One friend, a strict carbonara purist, declared it a revelation and asked for the recipe on the spot. There's something about the way the garam masala clings to the penne ridges that just makes sense, even if it shouldn't on paper. It became my go-to whenever I wanted to impress without pretending to be a chef. The room always smells incredible within minutes of starting.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if that's what you have.
• Plain yogurt (120 g): This tenderizes the chicken and adds tang, use full-fat for the richest marinade.
• Lemon juice (2 tbsp): Brightens everything and helps the spices penetrate the meat.
• Garlic (2 cloves, minced): Fresh is essential here, the jarred stuff just won't deliver the same punch.
• Ginger (1 tbsp, grated): Adds warmth and a slight floral note that balances the heat.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): The soul of the dish, make sure yours is fresh and fragrant.
• Ground cumin (1 tsp): Earthy and grounding, it deepens the overall flavor.
• Ground coriander (1 tsp): Subtle citrus undertones that lift the marinade.
• Paprika (1 tsp): Adds color and a gentle sweetness without much heat.
• Chili powder (½ tsp for chicken, ½ tsp for sauce): Start conservative, you can always add more at the end.
• Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking.
• Penne pasta (300 g): The ridges grab onto the sauce beautifully, but any short pasta works.
• Butter (1½ tbsp): Adds richness to the sauce base that oil alone can't provide.
• Onion (1 medium, finely chopped): The sweet foundation that mellows the tomatoes.
• Canned crushed tomatoes (400 g): Consistent and reliable, they create a smooth sauce base.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce naturally.
• Sugar (1 tsp): Cuts the acidity of the tomatoes, trust me on this.
• Double cream (120 ml): Transforms the sauce into something luxurious and velvety.
• Whole milk (60 ml): Loosens the sauce just enough to coat the pasta without being too heavy.
• Fresh cilantro (2 tbsp, chopped): The final fresh note that ties everything together.

Instructions

Marinate the Chicken:

Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss in the chicken pieces and make sure every bit is coated, then cover and refrigerate for at least 30 minutes or overnight if you can wait.

Cook the Chicken:

Preheat your oven to 220°C or get a grill pan screaming hot. Spread the marinated chicken on a lined tray or grill, leaving space between pieces, and roast or grill for 10 to 12 minutes until you see char marks and the chicken is cooked through.

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Drain it well and set aside, don't rinse it or the sauce won't cling properly.

Start the Sauce:

Melt butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Toss in the garlic and fry for another minute until fragrant.

Build the Tomato Base:

Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, then let it simmer for 8 to 10 minutes, stirring now and then. The sauce should thicken and darken slightly as the flavors concentrate.

Add Cream and Finish:

Pour in the cream and milk, season with salt and pepper, and simmer for 2 more minutes until everything is silky. The sauce should coat the back of a spoon nicely at this point.

Combine Everything:

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

Serve:

Scatter fresh cilantro over the top and serve immediately while it's still steaming hot. Pass extra chili flakes at the table for anyone who wants more heat.

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The first time I plated this up, I remember feeling oddly proud of the bright orange sauce clinging to the pasta, flecked with green cilantro and chunks of charred chicken. My friend looked at it skeptically, then took a bite and closed her eyes. She didn't say anything for a moment, just nodded slowly and reached for seconds. That silence said everything, and I knew this dish had earned its place in my regular rotation.

Adjusting the Heat Level

If you're cooking for people with different spice tolerances, keep the chili powder modest in the sauce and serve extra on the side. I learned this after watching my sister's eyes water while my dad asked for more heat. You can always add cayenne or red pepper flakes at the end, but you can't take them out once they're in. A dollop of extra cream or yogurt on top also cools things down without diluting the flavor.

Choosing Your Pasta Shape

Penne is my favorite because the hollow tubes trap bits of chicken and sauce in every bite, but fusilli and rigatoni work just as well. I once used farfalle when I ran out of penne, and while it looked lovely, the sauce didn't cling quite as well. Short, textured shapes are your best friends here, anything too delicate or long just doesn't carry the weight of the sauce. Go for bronze-cut pasta if you can find it, the rough surface holds onto that creamy tikka coating like magic.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to three days, and honestly, they taste even better after a night of sitting together. Reheat gently on the stovetop with a splash of milk or water to loosen the sauce, microwaving works too but stir halfway through. The pasta will soak up some of the sauce as it sits, so don't be surprised if it looks thicker the next day.

• Add a little extra cream when reheating if the sauce has tightened up too much.
• Freeze individual portions in airtight containers for up to a month.
• Garnish with fresh cilantro again after reheating to brighten everything up.

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This dish never fails to start a conversation, whether it's about fusion cooking or just how good it smells. Make it once and you'll understand why it's become my answer to almost every dinner dilemma.

Recipe FAQs

→ Can I prepare the chicken tikka ahead of time?

Yes, marinating the chicken overnight deepens the flavors significantly. You can also roast the chicken several hours in advance and reheat gently before adding to the sauce.

→ What if I don't have double cream?

Half-and-half, evaporated milk, or heavy cream work as substitutes. For a lighter version, use Greek yogurt or cashew cream, though the sauce may be slightly less rich.

→ Can I grill the chicken instead of roasting?

Absolutely. A grill pan or outdoor grill works beautifully, creating charred edges that add extra depth. Cook over medium-high heat for 10-12 minutes, turning occasionally.

→ How do I adjust the spice level?

Increase chili powder or add cayenne for more heat. Start conservatively and taste as you go. Reduce garam masala if the warm spice intensity is too strong for your preference.

→ What pasta shapes work well with this dish?

Penne is ideal for trapping sauce, but fusilli, rigatoni, or farfalle also work wonderfully. Avoid long thin pastas like spaghetti, which don't hold the creamy sauce as effectively.

→ What sides pair best with this dish?

Garlic naan is the perfect complement for soaking up extra sauce. A crisp green salad with lemon vinaigrette or cucumber raita provides refreshing contrast to the rich, creamy pasta.