Chicken Tikka Pasta (Printer-friendly)

Tender chicken tikka in creamy spiced tomato sauce with penne pasta. East-meets-West fusion comfort in 50 minutes.

# What You 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 - 1 1/2 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta and Sauce

13 - 10 1/2 oz penne pasta
14 - 1 1/2 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 - 1/2 teaspoon chili powder
22 - 1/2 cup heavy cream
23 - 1/4 cup whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# How to Make It:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil in a mixing bowl. Add chicken pieces and mix thoroughly to coat all pieces evenly. Marinate for at least 30 minutes, preferably overnight for enhanced 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. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package instructions until al dente. Drain in a colander and set aside.
04 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and fry for 1 minute until fragrant.
05 - Stir crushed tomatoes, tomato paste, sugar, garam masala, and chili powder into the skillet. 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 until well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne pasta. Toss well to coat all pasta and chicken evenly with the sauce.
08 - Garnish with fresh chopped cilantro. Serve hot immediately.

# Cooking Tips:

01 -
  • It satisfies two cravings at once without feeling like a compromise.
  • The chicken stays incredibly tender because the yogurt marinade does all the work.
  • You can make it as mild or as fiery as your mood demands.
  • Leftovers taste even better the next day when the spices have fully soaked into the pasta.
02 -
  • Marinating the chicken for less than 30 minutes means you'll miss out on tenderness and flavor depth.
  • Don't let the sauce boil hard once you add the cream or it may split and turn grainy.
  • Taste the sauce before adding the chicken, it's your last chance to adjust salt and heat.
03 -
  • Char the chicken properly, those dark edges add a smoky depth you can't get any other way.
  • Reserve a ladle of pasta water before draining, it's a lifesaver if your sauce needs thinning.
  • Let the dish rest off the heat for a minute before serving so the pasta can soak up the sauce.
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