Chicken Tikka Pasta (Printable)

Tender chicken tikka pieces tossed with creamy spiced tomato sauce and penne for a vibrant East-meets-West fusion main dish.

# What You'll Need:

→ Chicken Tikka

01 - 1 lb 2 oz boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon 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

# How to Make It:

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.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until cooked through with slight charring. Remove and set aside.
03 - Bring a large pot of salted water to boil. Add penne and cook according to package directions until al dente. Drain through a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. 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 8-10 minutes, stirring occasionally, until the sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 minutes while stirring gently.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly until all ingredients are evenly coated with the sauce.
08 - Garnish with fresh chopped cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • It satisfies two cravings at once, giving you the smoky spice of tikka and the rich comfort of creamy pasta in every forkful.
  • The marinade does most of the work while you handle everything else, so it feels easier than it looks.
  • Leftovers taste even better the next day when the flavors have melded together overnight.
  • It impresses guests who think fusion cooking is complicated, but the steps are actually quite forgiving.
02 -
  • Don't skip the marinating time, even 30 minutes makes a noticeable difference in how tender and flavorful the chicken turns out.
  • If your sauce looks too thick after adding the pasta, splash in a few tablespoons of the pasta cooking water to loosen it up.
  • Taste the sauce before adding the chicken and pasta so you can adjust the salt, spice, or sweetness while it's still easy to fix.
  • Let the chicken char slightly in the oven or on the grill, those darkened edges add a smoky depth that makes the whole dish come alive.
03 -
  • Use a cast iron skillet or grill pan for the chicken if you can, the high heat creates those charred edges that make tikka so irresistible.
  • Reserve a cup of pasta cooking water before draining, the starchy liquid is perfect for loosening the sauce if it thickens too much.
  • Let the chicken rest for a minute after cooking before adding it to the sauce, it keeps the pieces juicy and prevents them from drying out.
  • Bloom your garam masala in the butter with the onions for a few seconds before adding the tomatoes, it deepens the flavor in a way that makes a real difference.
Go Back