Chicken Tikka Pasta Fusion (Printable)

Tender chicken tikka pieces tossed with penne in a creamy, spiced tomato sauce. East-meets-West fusion comfort food.

# What You Need:

→ Chicken Tikka

01 - 1.1 lb 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 - 1.5 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10.5 oz penne pasta
14 - 1.5 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 - 0.5 teaspoon chili powder
22 - 4 fl oz heavy cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# How to Make:

01 - In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat. Marinate for at least 30 minutes, preferably overnight for enhanced flavor development.
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 to 12 minutes until cooked through and lightly charred. Remove and set aside.
03 - Cook penne pasta in salted boiling water according to package instructions until al dente. Drain in a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and flavors meld.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for an additional 2 minutes until fully integrated.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss thoroughly to ensure all components are evenly coated with the creamy sauce.
08 - Garnish with fresh cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • It satisfies two cravings at once without feeling heavy or confused.
  • The spiced yogurt marinade keeps the chicken unbelievably tender even if you overcook it slightly.
  • Leftovers taste even better the next day once the sauce really clings to the pasta.
  • You can make it as mild or as fiery as your mood demands.
02 -
  • Do not skip the marinade time, even 30 minutes makes a huge difference in tenderness and flavor.
  • Char the chicken slightly for that authentic tikka taste, pale chicken will lack the smoky depth.
  • Simmer the tomato sauce long enough to cook out the raw acidity, or the whole dish will taste sharp.
  • Add the pasta to the sauce, not the other way around, so it absorbs the flavors as you toss.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the marinade for deeper flavor.
  • Reserve some of the charred chicken pieces to place on top at the end for visual appeal and extra texture.
  • A squeeze of fresh lemon juice right before serving brightens the whole dish and cuts through the cream.
  • If the sauce splits, whisk in a tablespoon of cold butter off the heat to bring it back together.
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