Save to Pinterest My sister showed up one evening with a craving she couldn't quite name, something creamy but also bold, comforting yet exciting. We stood in the kitchen staring at leftover tikka marinade and a box of penne, and what came out of that spontaneous experiment has become one of our most requested dinners. The smell of garam masala mixing with bubbling cream still makes me smile every time.
I made this for a potluck once, and someone asked if I'd ordered it from a restaurant. The charred chicken pieces nestled in that spiced tomato cream sauce look so vibrant and intentional, nobody believes it came together in under an hour. Watching people go back for seconds, then thirds, told me this recipe had earned its place in my regular rotation.
Ingredients
- Boneless chicken breast or thigh: Thighs stay juicier and handle the marinade better, but breasts work beautifully if you don't overcook them.
- Plain yogurt: This tenderizes the chicken while adding tang, so use full-fat for the best texture and flavor.
- Lemon juice: Brightens the marinade and helps break down the proteins, making every bite more tender.
- Garlic and ginger: Fresh is essential here, the paste from a jar just doesn't have the same aromatic punch.
- Garam masala: The heart of the tikka flavor, warm and complex, and it appears twice in this recipe for good reason.
- Ground cumin and coriander: These build the earthy base that makes the spice blend feel complete and balanced.
- Paprika: Adds color and a gentle sweetness without much heat, which keeps the dish approachable.
- Chili powder: Adjust this based on your comfort with spice, you can always add more at the table.
- Penne pasta: The tube shape catches the sauce perfectly, though rigatoni or fusilli work just as well.
- Butter: Gives the sauce a silky richness that oil alone can't replicate, don't skip it.
- Onion: Finely chopped so it melts into the sauce and adds natural sweetness as it cooks down.
- Canned crushed tomatoes: The backbone of the sauce, use good quality ones for a brighter, fresher taste.
- Tomato paste: Intensifies the tomato flavor and helps thicken the sauce to coat the pasta properly.
- Sugar: Just a teaspoon balances the acidity of the tomatoes and rounds out the spice.
- Double cream and whole milk: Together they create a luxurious sauce that's rich but not too heavy.
- Fresh cilantro: A handful at the end brings color and a fresh herbal note that cuts through the richness.
Instructions
- Marinate the Chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, and all the spices with the oil until smooth, then toss in the chicken pieces and coat them completely. Let this sit for at least 30 minutes, but if you can marinate overnight, the flavor becomes deeper and more pronounced.
- Cook the Chicken:
- Spread the marinated pieces on a lined baking tray or heated grill pan, making sure they're not crowded so they char nicely. Roast or grill until the edges are slightly blackened and the chicken is cooked through, about 10 to 12 minutes.
- Boil the Pasta:
- Cook the penne in well-salted boiling water until it's al dente, with just a bit of bite left in the center. Drain it well and set it aside, don't rinse it or the sauce won't cling as nicely.
- Build the Sauce Base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and cook until it's soft and translucent. Stir in the garlic and let it sizzle for about a minute until fragrant.
- Simmer with Tomatoes:
- Add the crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, stirring everything together. Let this simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens and the raw tomato taste mellows.
- Add the Cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes until everything is silky and unified. Taste and adjust the seasoning if needed.
- Combine Everything:
- Toss the cooked chicken tikka pieces into the sauce, then add the drained pasta and stir gently until every piece is coated. The pasta will soak up some of the sauce as it sits, so serve it right away for the best texture.
- Garnish and Serve:
- Sprinkle fresh cilantro over the top and bring the skillet straight to the table. This dish looks beautiful served family-style with warm naan or a simple green salad on the side.
Save to Pinterest There's a moment when you toss the chicken and pasta into that spiced cream sauce and everything comes together, the colors, the smells, the way it all clings and glistens. That's when this dish stops being two separate ideas and becomes something new, something that feels like home even though it's a little unconventional. It's the kind of meal that makes people linger at the table, scraping their plates and asking for the recipe.
Adjusting the Heat Level
The chili powder amount listed gives you a gentle warmth that most people find comfortable, but if you like things spicier, add more at the sauce stage rather than in the marinade. I've learned that heat builds as the sauce simmers, so start conservatively and taste as you go. A pinch of cayenne stirred in at the end can wake everything up without overwhelming the other spices, and it gives you control right before serving.
Choosing Your Pasta Shape
Penne works beautifully because the tubes trap the sauce and bits of chicken inside, but I've also used fusilli when that's what I had on hand. Rigatoni is fantastic if you want something even heartier, and the ridges help the creamy sauce cling to every surface. Avoid delicate shapes like angel hair, they get lost under the weight of this rich, chunky sauce and don't provide the satisfying bite you want.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste incredible the next day when the flavors have had time to settle. Reheat gently on the stovetop with a splash of milk or cream to bring back the silky texture, microwaving can make the sauce separate and the pasta rubbery. If you're planning to make this ahead, cook the chicken and sauce separately, then combine everything with freshly boiled pasta just before serving.
- Add a tablespoon of butter when reheating to refresh the richness and bring back the glossy finish.
- If the pasta has absorbed too much sauce overnight, thin it out with a bit of milk or even pasta water.
- Garnish with fresh cilantro after reheating, not before storing, so it stays bright and fragrant.
Save to Pinterest This dish proves that the best recipes sometimes come from happy accidents and cravings that don't quite fit into one cuisine. Serve it with confidence, and watch how quickly the bowl empties.
Recipe FAQs
- → How long should I marinate the chicken?
Marinate for at least 30 minutes, though overnight marination is preferred for deeper, more complex flavor development in the chicken.
- → Can I use a different pasta shape?
Absolutely. Fusilli or rigatoni work equally well with this creamy sauce. Choose any pasta shape you prefer or have on hand.
- → How do I adjust the spice level?
Add more chili powder or a pinch of cayenne pepper to increase heat. Start with small amounts and taste as you go to reach your desired spice level.
- → Can I make this lighter?
Yes, substitute the double cream with half-and-half or evaporated milk for a lighter version that maintains creaminess without excess fat.
- → What can I serve alongside this dish?
Garlic naan pairs beautifully with this fusion pasta. A crisp green salad or cucumber raita also complements the warm spices wonderfully.
- → Is this dish suitable for meal prep?
Yes, you can prepare the chicken tikka and sauce ahead of time. Store separately and combine with freshly cooked pasta when ready to serve for best texture.