Chicken Tikka Pasta

My flatmate walked into the kitchen one evening and asked if I was making Indian or Italian for dinner. I looked at the pan, half-filled with creamy tomato sauce and chunks of charred chicken tikka, and realized I honestly couldn't answer. That's how this dish was born, out of leftover marinated chicken and a craving for something comforting and carb-heavy. The smell alone, garam masala mingling with butter and cream, made her pull up a chair and wait. We ate straight from the skillet that night, twirling penne and debating whether it was genius or chaos.

I made this for a small dinner party once, nervous because half the guests were Italian and the other half were Indian. I plated it up, held my breath, and watched as everyone went quiet after the first bite. Then someone laughed and said it was like their grandmother and their mother-in-law had finally agreed on something. That was all the validation I needed.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
• Plain yogurt (120 g): The acid tenderizes the chicken and helps the spices cling, so don't skip this.
• Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream later.
• Garlic and ginger (2 cloves, 1 tbsp grated): Fresh is essential here, the jarred stuff just doesn't have the same punch.
• Garam masala, cumin, coriander, paprika, chili powder: This blend gives you warmth, depth, and just enough heat without overwhelming the dish.
• Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking during roasting.
• Penne pasta (300 g): The ridges catch the sauce perfectly, but any short pasta works.
• Butter (1½ tbsp): Adds a silky richness that oil alone can't match.
• Onion and garlic (1 medium, 2 cloves): The base of the sauce, sautéed until soft and sweet.
• Canned crushed tomatoes (400 g): Consistent, reliable, and they break down into a smooth sauce.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce beautifully.
• Sugar (1 tsp): Balances the acidity of the tomatoes, a trick I learned from an Italian neighbor.
• Double cream and whole milk (120 ml, 60 ml): Creates that luxurious, restaurant-quality creaminess.
• Fresh cilantro (2 tbsp): A handful at the end brings everything to life with a fresh, herbaceous note.

Instructions

Marinate the chicken:

Mix yogurt, lemon juice, garlic, ginger, and all the spices with the oil in a bowl until smooth. Toss in the chicken pieces and make sure every bit is coated, then cover and let it sit for at least 30 minutes, or overnight if you have the patience.

Roast the chicken tikka:

Heat your oven to 220°C or get a grill pan screaming hot. Spread the chicken on a lined tray or the pan and roast or grill for 10 to 12 minutes until the edges char and the chicken is cooked through.

Cook the pasta:

Boil the penne in well-salted water until it still has a bite, then drain and set it aside. Don't rinse it, you want that starch to help the sauce cling.

Build the sauce base:

Melt butter in a large skillet over medium heat, add the chopped onion, and cook until soft and translucent, about 3 to 4 minutes. Stir in the garlic and let it sizzle for a minute until fragrant.

Simmer the tomato sauce:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder, then let it bubble gently for 8 to 10 minutes, stirring now and then. The sauce should thicken and deepen in color.

Add the cream:

Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes until the sauce is velvety and unified.

Combine everything:

Toss the cooked chicken tikka into the sauce, then add the drained pasta and stir until every piece is coated. Let it sit on low heat for a minute so the flavors can marry.

Garnish and serve:

Scatter fresh cilantro over the top and serve hot, ideally with something to scoop up every last bit of sauce.

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There's a moment when you toss the charred chicken into that creamy, spiced sauce and the kitchen smells like a mashup of a tandoor and a trattoria. My partner once said it smelled like home, even though neither of our homes ever made anything like this. That's when I realized fusion isn't about rules, it's about making something that feels right and tastes unforgettable.

Adjusting the Heat Level

I used to be cautious with chili powder, but I learned that the cream tames a lot of the fire, so you can be braver than you think. Start with the half teaspoon and taste the sauce before adding the chicken. If you want more warmth, stir in a pinch of cayenne or an extra quarter teaspoon of chili powder. Just remember, you can always add heat, but you can't take it away once it's in there.

Choosing Your Pasta Shape

Penne is my go-to because the tubes trap the sauce inside and the ridges grab onto every bit of cream and spice. But I've made this with fusilli when that's all I had, and the spirals worked just as well. Rigatoni is fantastic if you want something heartier, and even farfalle holds up nicely. Just avoid anything too delicate like angel hair, it won't stand up to the robust sauce and chicken.

Serving and Storing

This dish is best served hot, straight from the skillet, with a side of garlic naan or a simple green salad to cut through the richness. If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce, because it thickens as it sits. I've even packed this for lunch and eaten it cold, and honestly, it's still delicious.

• Warm it slowly to avoid splitting the cream.
• Add a squeeze of lemon or a handful of fresh cilantro when reheating to wake up the flavors.
• Freeze individual portions if you want a quick weeknight meal ready to go.

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This is the kind of dish that makes people lean back in their chairs and sigh happily, and that's all you really need from a recipe. Make it your own, adjust the spices, and enjoy every bite.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes for basic flavor development. For deeper, more complex spice penetration, marinating overnight in the refrigerator is preferred and yields superior results.

→ Can I use a different pasta shape?

Absolutely. Fusilli or rigatoni work beautifully as alternatives to penne. Choose any pasta that holds creamy sauces well and has good surface area for flavor absorption.

→ How do I make this dish less spicy?

Simply reduce the chili powder quantity in both the marinade and sauce. You can also omit it entirely if heat sensitivity is a concern. The dish remains flavorful with the garam masala, cumin, and coriander as your primary spices.

→ What can I serve alongside this dish?

Garlic naan is an excellent pairing that complements the creamy sauce. A crisp green salad with lemon vinaigrette provides a refreshing contrast to the rich, spiced pasta.

→ How can I make a lighter version?

Substitute half-and-half or evaporated milk for the double cream to reduce fat content while maintaining creaminess. Greek yogurt can also replace some of the cream for a tangier profile with fewer calories.

→ Can I prepare the chicken tikka in advance?

Yes, the marinated chicken can be prepared up to 24 hours ahead and stored in the refrigerator. You can also roast it earlier in the day and reheat gently before adding to the sauce.