Chicken Tikka Pasta

My neighbor Priya once brought over leftover chicken tikka from a family gathering, and I had a pan of plain penne sitting on the stove. I tossed them together with some cream and tomato paste, and the result was so unexpectedly good that I stood at the counter eating straight from the skillet. That improvised dinner turned into this recipe, a dish that feels like two comfort foods decided to become best friends. Now it's my go-to when I want something familiar but not boring.

I made this for a potluck once, and three people asked if I'd catered it. The truth is, it looks fancy but comes together faster than most weeknight dinners once you've got the chicken marinating. Watching everyone go back for seconds, I realized this dish has a way of making people feel welcomed and a little adventurous at the same time.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier, but breasts work beautifully if you don't skip the marinating step.
• Plain yogurt (120 g): This is what tenderizes the chicken and carries all those spices deep into the meat.
• Lemon juice (2 tbsp): Brightens the marinade and balances the richness of the cream later on.
• Garlic and ginger (2 cloves, 1 tbsp grated): The aromatic backbone of the tikka, always use fresh if you can.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): This spice blend is the soul of the dish, buy a good quality one or toast your own.
• Ground cumin and coriander (1 tsp each): Earthy and warm, they round out the spice profile without adding heat.
• Paprika and chili powder (1 tsp, ½ tsp): Paprika gives color and mild sweetness, chili powder brings the kick.
• Vegetable oil (2 tbsp): Helps the marinade cling to the chicken and prevents sticking during roasting.
• Penne pasta (300 g): The ridges catch the sauce perfectly, but any short pasta shape will work.
• Butter (1½ tbsp): Adds a silky richness to the sauce base that oil alone can't replicate.
• Onion (1 medium, finely chopped): Sweetens as it cooks and thickens the sauce naturally.
• Canned crushed tomatoes (400 g): The tangy, slightly sweet foundation of the sauce.
• Tomato paste (2 tbsp): Deepens the tomato flavor and gives the sauce body.
• Sugar (1 tsp): Balances the acidity of the tomatoes, a small trick that makes a big difference.
• Double cream and whole milk (120 ml, 60 ml): Creates that luscious, restaurant-style creaminess.
• Fresh cilantro (2 tbsp, chopped): A bright, herby finish that cuts through the richness.

Instructions

Marinate the chicken:

Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl. Toss in the chicken pieces and coat them thoroughly, then cover and refrigerate for at least 30 minutes or up to overnight.

Roast or grill the chicken:

Preheat your oven to 220°C (425°F) or heat a grill pan over medium-high heat. Arrange the chicken on a lined baking tray or the grill pan and cook for 10 to 12 minutes until the edges are charred and the chicken is cooked through.

Cook the pasta:

Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Drain and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.

Build the sauce base:

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

Simmer the tomato sauce:

Add the crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Make it creamy:

Pour in the double cream and milk, then season with salt and pepper to taste. Simmer for another 2 minutes, letting the cream blend into the tomato base without curdling.

Combine and serve:

Add the cooked chicken tikka pieces to the sauce, then toss in the drained pasta. Stir everything together until every piece is coated, then garnish with fresh cilantro and serve hot.

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The first time I served this to my kids, I wasn't sure they'd go for it. But my youngest said it tasted like pizza and curry had a baby, and somehow that became the highest compliment in our house. Now it's the dish they request when friends come over, and I love that it's introduced them to flavors they might have been scared of on their own.

Adjusting the Heat

This recipe sits at a medium spice level, but I've learned to keep it flexible depending on who's at the table. If you're cooking for spice lovers, add an extra half teaspoon of chili powder or a pinch of cayenne to the sauce. For milder palates, cut the chili powder in half and let people add hot sauce at the table. The garam masala and other spices still give you tons of flavor even when you dial back the heat.

Making It Ahead

I've made the chicken tikka and the sauce separately a day in advance, then just reheated and tossed everything together with freshly cooked pasta. The flavors actually deepen overnight, and it cuts your active cooking time in half when you're ready to serve. Just store the chicken and sauce in separate airtight containers in the fridge, and don't combine them with the pasta until you're ready to eat or it'll get mushy.

Serving Suggestions

This pasta is rich and satisfying on its own, but I usually serve it with something light and crisp on the side. A simple arugula salad with lemon vinaigrette or some warm garlic naan for scooping up extra sauce both work beautifully. If I'm feeling indulgent, I'll add a sprinkle of grated Parmesan on top even though it's not traditional, because sometimes rules are meant to be bent.

• Try it with fusilli or rigatoni if you want a pasta shape that holds even more sauce.
• Swap half-and-half for the double cream if you want a lighter version that's still creamy.
• Leftovers reheat wonderfully in a skillet with a splash of milk to bring the sauce back to life.

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This dish has become my bridge recipe, the one that makes people realize fusion cooking isn't complicated or pretentious, it's just delicious. I hope it finds a spot in your rotation, especially on nights when you want comfort with a little bit of excitement.

Recipe FAQs

→ How long should the chicken marinate?

Marinate for at least 30 minutes for basic flavor infusion. Overnight marination is preferred as it allows the yogurt and spices to penetrate deeper into the meat, creating more tender and flavorful chicken.

→ Can I use skinless chicken instead of boneless pieces?

Yes, boneless chicken breast or thigh works best for even cooking. If using bone-in pieces, increase the roasting time to 15-18 minutes to ensure the chicken is cooked through completely.

→ What's the best way to cook the marinated chicken?

Roasting in a preheated 220°C oven for 10-12 minutes is ideal for consistent cooking and slight charring. Alternatively, use a hot grill pan over medium-high heat for similar results and enhanced flavor from direct heat contact.

→ Can I adjust the spice level?

Absolutely. Start with the recommended chili powder amount and add more gradually to taste. For extra heat, increase chili powder or add a pinch of cayenne. For milder flavors, reduce both chili powder amounts in the marinade and sauce.

→ What pasta alternatives work well?

Fusilli, rigatoni, or even spaghetti pair beautifully with this creamy sauce. Choose shapes that can capture the sauce well. For lighter options, try whole wheat or legume-based pasta.

→ How can I make this dish lighter?

Substitute double cream with half-and-half or evaporated milk for fewer calories while maintaining creaminess. Use Greek yogurt for marination instead of regular yogurt, and reduce butter slightly or use ghee for a different flavor profile.