Chicken Tikka Pasta (Print version)

Tender chicken tikka in creamy spiced tomato sauce tossed with penne. Vibrant fusion of Indian spices and Italian comfort.

# What You'll Need:

→ Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp ginger, grated
06 - 1½ tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - ½ tsp chili powder
11 - ½ tsp salt
12 - 2 tbsp vegetable oil

→ Pasta and Sauce

13 - 10.6 oz penne pasta
14 - 1½ tbsp butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tbsp tomato paste
19 - 1 tsp sugar
20 - 1 tsp garam masala
21 - ½ tsp chili powder
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and pepper to taste
25 - 2 tbsp fresh cilantro, chopped

# Directions:

01 - In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil. Add chicken pieces and mix well. Marinate for at least 30 minutes, preferably overnight for deeper flavor.
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 10–12 minutes until cooked through and slightly charred. Set aside.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
04 - In a large skillet, melt butter over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and fry for 1 minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8–10 minutes, stirring occasionally, until thickened.
06 - Pour in heavy cream and whole milk, season with salt and pepper, and simmer for another 2 minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss well to coat everything evenly.
08 - Garnish with fresh cilantro and serve hot.

# Expert Advice:

01 -
  • It satisfies both your pasta cravings and your spice cravings in one bowl.
  • The yogurt marinade keeps the chicken incredibly tender even if you overcook it slightly.
  • Leftovers taste even better the next day when the flavors have melted together.
  • You can adjust the heat level without losing any of the warmth or depth.
02 -
  • Do not skip marinating the chicken, even 30 minutes makes a noticeable difference in tenderness and flavor.
  • Add the cream off high heat or it may split, low and slow keeps it silky.
  • If your sauce feels too thick, splash in some reserved pasta water to loosen it up.
  • Taste the sauce before adding the chicken and adjust the spice level then, it's harder to fix later.
03 -
  • Char the chicken on high heat for the last minute if you want those dark, caramelized edges that add smoky depth.
  • Toast your garam masala in a dry pan for 30 seconds before adding it to wake up the oils and intensify the flavor.
  • If you don't have double cream, use evaporated milk for a similar richness without the heaviness.
  • Always taste your sauce before the final toss, this is your chance to fix seasoning before it's too late.
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