Chicken Tikka Pasta Fusion

My neighbor knocked on my door one evening holding a Tupperware of leftover chicken tikka and asked if I could do something with it. I had pasta boiling for a completely different dinner, and on a whim, I tossed the spiced chicken into a quick tomato cream sauce. The kitchen smelled like a tiny restaurant, and by the time I plated it, we both stood there speechless. That accidental collision of flavors became my most requested recipe.

I made this for a dinner party where half the guests expected Italian and the other half wanted Indian. Everyone went quiet after the first bite, then someone laughed and said it tasted like the best kind of compromise. I served it with garlic naan on the side, and by the end of the night, three people had texted themselves photos of the empty skillet. It became my proof that fusion food doesnt have to be gimmicky.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier, but breasts work beautifully if you dont skip the marinade step.
• Plain yogurt (120 g): This tenderizes the chicken and creates that signature tangy base for tikka flavor.
• Lemon juice (2 tbsp): Brightens everything and helps the spices cling to the meat.
• Garlic and ginger (2 cloves, 1 tbsp grated): Always use fresh if you can, the paste versions lack that sharp aromatic punch.
• Garam masala, cumin, coriander, paprika, chili powder: This spice blend builds warmth and complexity without overwhelming the creamy sauce later.
• 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 rigatoni or fusilli work just as well.
• Butter (1.5 tbsp): Adds richness to the sauce base that oil alone cannot replicate.
• Onion and garlic (1 medium, 2 cloves): These form the sweet, savory backbone of the tomato cream sauce.
• Canned crushed tomatoes (400 g): Use good quality ones, they make or break the sauce texture.
• Tomato paste (2 tbsp): Deepens the color and thickens the sauce without adding water.
• Sugar (1 tsp): Balances the acidity of the tomatoes and rounds out the spice blend.
• Double cream and whole milk (120 ml, 60 ml): The cream makes it luscious, the milk keeps it from feeling too heavy.
• Fresh cilantro (2 tbsp, chopped): A handful at the end brings everything to life with a bright, herbal finish.

Instructions

Marinate the chicken:

Mix yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss the chicken pieces in the marinade, cover, and refrigerate for at least 30 minutes, though overnight makes it unforgettable.

Cook the chicken tikka:

Preheat your oven to 220°C or heat a grill pan over medium high heat. Spread the marinated chicken on a lined baking tray or grill pan and roast or grill for 10 to 12 minutes until the edges char slightly and the chicken is cooked through.

Boil the pasta:

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

Start the sauce:

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

Build the tomato base:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell fades.

Finish with cream:

Pour in the cream and milk, season with salt and pepper, and simmer for 2 more minutes. The sauce should look velvety and cling to the back of a spoon.

Combine everything:

Add the cooked chicken tikka pieces to the sauce, then toss in the drained pasta. Stir gently until every piece is coated, adding a splash of pasta water if it looks too thick.

Garnish and serve:

Sprinkle fresh cilantro over the top and serve hot. Pair it with garlic naan or a simple green salad to balance the richness.

Save

One night I served this to my teenage nephew who claimed he hated anything spicy or creamy. He finished two full plates without saying a word, then asked if he could take the leftovers home. His mom texted me the next morning saying he ate it cold for breakfast straight from the container. Sometimes a dish just speaks to people in ways you cannot predict.

Adjusting the Heat Level

If you are nervous about spice, start with half the chili powder and taste the sauce before adding the chicken. You can always stir in more at the end, but you cannot take it back once it is in. I keep a small bowl of plain yogurt on the table for anyone who needs a cooling swipe between bites. Paprika gives color without much heat, so do not be afraid to use the full amount even if you are going mild.

Choosing Your Pasta Shape

Penne is classic, but I have also made this with fusilli, rigatoni, and even farfalle when that was all I had. The key is picking a shape with ridges or hollows that trap the sauce. Smooth pasta like spaghetti will not hold up to this thick, chunky sauce. If you are gluten free, use a sturdy rice or chickpea pasta and cook it just shy of al dente so it does not turn mushy when you toss it in the skillet.

Make Ahead and Storage Tips

You can marinate the chicken up to 24 hours ahead and even grill it earlier in the day. The sauce also keeps well in the fridge for three days, which makes weeknight reheating a breeze. When you are ready to serve, warm the sauce gently, cook fresh pasta, and toss them together so the noodles stay firm.

• Store the chicken and sauce separately from the pasta if you are meal prepping.
• Reheat on the stove with a splash of milk or pasta water to bring back the creamy texture.
• Freeze the sauce without the pasta for up to two months, thaw overnight in the fridge before using.

Save

This dish taught me that the best recipes often happen when you stop following rules and start listening to what is already in your kitchen. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter where you learned it.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes, but overnight marination is recommended for deeper flavor absorption and more tender chicken.

→ Can I use a different pasta shape?

Yes, fusilli or rigatoni work wonderfully as alternatives. Choose shapes that hold sauce well for best results.

→ How can I make this dish spicier?

Add extra chili powder to the sauce or increase the amount in the marinade. A pinch of cayenne pepper also adds heat without altering the flavor profile.

→ Is there a lighter version of this dish?

Replace double cream with half-and-half or evaporated milk for a lighter option that maintains creaminess with fewer calories.

→ What should I serve alongside this dish?

Garlic naan complements the Indian spices beautifully, while a crisp green salad provides a fresh contrast to the creamy sauce.

→ Can I prepare components ahead of time?

Yes, marinate chicken overnight and prepare the tomato base earlier in the day. Assemble everything just before serving for optimal flavor and texture.