Chicken Tikka Pasta (Printer-friendly)

Tender chicken tikka in creamy spiced tomato sauce tossed with penne. A vibrant fusion dish combining Indian spices with Italian pasta.

# Ingredient List:

→ Chicken Tikka Marinade

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon ginger, grated
06 - 1.5 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta and Sauce

13 - 10.6 oz penne pasta
14 - 1.5 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 - 0.5 teaspoon chili powder, or to taste
22 - 0.5 cup heavy cream
23 - 0.25 cup whole milk
24 - Salt and pepper, to taste
25 - 2 tablespoons fresh cilantro, chopped

# How-To Steps:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil in a large bowl. Add chicken pieces and mix thoroughly to coat all surfaces. Marinate for at least 30 minutes, preferably overnight, for optimal 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 fully cooked through with slight charring. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package instructions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 to 4 minutes until translucent and soft. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Pour in heavy cream and whole milk into the simmering sauce. Season with salt and pepper to taste. Simmer for an additional 2 minutes until fully incorporated and heated through.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne pasta. Toss all ingredients together vigorously to ensure even coating with the creamy tikka sauce.
08 - Transfer pasta to serving bowls or plates. Garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It satisfies both spice cravings and comfort food needs in one gorgeous bowl.
  • The marinated chicken stays incredibly juicy even after roasting, no dry bits here.
  • Leftovers taste even better the next day once the flavors have really settled in.
  • You can adjust the heat level without losing any of the depth or warmth.
02 -
  • Don't skip the marinating time, even 30 minutes makes a huge difference in tenderness and flavor.
  • If your sauce looks too thick, add a splash of pasta water instead of more milk to keep the consistency perfect.
  • Let the chicken rest for a minute after cooking so the juices redistribute before tossing it into the sauce.
03 -
  • Toast your garam masala in a dry pan for 30 seconds before adding it to wake up the oils and deepen the flavor.
  • Reserve a cup of pasta water before draining, it's a lifesaver if your sauce needs thinning or extra silkiness.
  • Use kitchen tongs to toss the pasta with the sauce instead of a spoon, it coats more evenly and looks more elegant.
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