Pin it My neighbor knocked on my door one rainy Tuesday holding a takeout container of leftover chicken tikka and a box of penne. She asked if I could do anything with it because her kid refused to eat curry. I tossed them together in a pan with cream and tomato paste, and twenty minutes later she texted me three fire emojis. That scrappy weeknight experiment turned into the dish I now make whenever I want something comforting that doesn't fit into any one box.
I made this for a potluck once and watched a Italian grandmother and a Punjabi uncle argue cheerfully over whether it was genius or heresy. They both went back for seconds. The pan came home empty, and I got three requests for the recipe before I even left. It was the moment I realized fusion food doesn't need permission, it just needs to taste good.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the spices better, but breasts work if you don't overcook them.
- Plain yogurt (120 g): The acid tenderizes the chicken and helps the spices cling, use full fat for the richest flavor.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the creaminess later.
- Garlic (4 cloves total): Half goes in the marinade, half in the sauce, freshly minced makes all the difference.
- Ginger (1 tbsp grated): Use a spoon to scrape the skin off before grating, it's faster and wastes less.
- Garam masala (2½ tsp total): The backbone of both the chicken and sauce, buy a small fresh jar if yours has been sitting for years.
- Ground cumin (1 tsp): Adds earthy warmth that balances the tomato sweetness.
- Ground coriander (1 tsp): Subtle citrus notes that pair beautifully with the cream.
- Paprika (1 tsp): For color and a gentle smoky undertone without much heat.
- Chili powder (1 tsp total): Adjust freely, I usually add an extra pinch because I like the tingle.
- Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking during roasting.
- Penne pasta (300 g): The ridges grab onto the sauce, but any short sturdy pasta works.
- Butter (1½ tbsp): Adds richness to the sauce base that oil alone can't replicate.
- Onion (1 medium): Finely chopped so it melts into the sauce and sweetens as it cooks.
- Canned crushed tomatoes (400 g): The foundation of the sauce, good quality canned tomatoes are better than sad fresh ones.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce beautifully.
- Sugar (1 tsp): Balances the acidity of the tomatoes, don't skip it.
- Double cream (120 ml): Makes the sauce silky and luxurious, half and half works if you want lighter.
- Whole milk (60 ml): Loosens the sauce just enough so it coats the pasta without being heavy.
- Fresh cilantro (2 tbsp chopped): A handful of brightness at the end that ties everything together.
Instructions
- Marinate the Chicken:
- Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss the chicken pieces in the marinade until every bit is coated, then cover and refrigerate for at least 30 minutes or up to overnight.
- Roast the Chicken:
- Preheat your oven to 220°C or get a grill pan screaming hot. Spread the marinated chicken on a lined baking tray or grill pan and roast for 10 to 12 minutes until the edges char slightly and the chicken is cooked through.
- Cook the Pasta:
- Boil penne in generously salted water until al dente, following the package timing. Drain and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.
- Build the Sauce Base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and let it sizzle for about a minute until fragrant.
- Simmer the Tomato Sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell mellows into something sweet and spiced.
- Finish with Cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes. The sauce should turn a gorgeous coral color and coat the back of a spoon.
- Combine Everything:
- Add the roasted chicken tikka pieces to the sauce, then toss in the cooked pasta. Stir gently until every piece of penne is glossy and coated, adding a splash of pasta water if it looks too thick.
- Garnish and Serve:
- Sprinkle fresh cilantro over the top and serve immediately while it's still steaming. Pass extra chili flakes at the table for anyone who likes more heat.
Pin it One night my sister came over feeling defeated after a long week, and I made this without telling her what it was. She took one bite and said it tasted like a hug. I think that's the best compliment food can get. Sometimes a dish works not because it's traditional or perfect, but because it shows up exactly when someone needs it.
Making It Your Own
I've made this with leftover rotisserie chicken when I was too tired to marinate anything, and it still turned out delicious. You lose some of the spiced crust, but the sauce carries enough flavor to make up for it. I've also swapped penne for fusilli when that's all I had, and the spirals caught the sauce even better. Once I added a handful of baby spinach at the end just to feel virtuous, and it wilted right in without changing the dish. The recipe is forgiving enough to bend with your mood or your pantry.
Storing and Reheating
This keeps in the fridge for up to three days in an airtight container, and I've never had it last longer than that because someone always sneaks a cold forkful straight from the tub. Reheat it gently on the stovetop with a splash of milk or cream to bring the sauce back to life. The microwave works in a pinch, but stir it halfway through and add a little liquid so the pasta doesn't dry out. I don't recommend freezing it because the cream can separate and the pasta gets mushy, but if you must, freeze the sauce and chicken separately and cook fresh pasta when you're ready to eat.
Serving Suggestions
I like to serve this with warm garlic naan on the side for scooping up extra sauce, and it feels like the best of both worlds. A simple green salad with lemon vinaigrette cuts through the richness and makes the meal feel more complete. Sometimes I'll roast some cherry tomatoes alongside the chicken and toss them in at the end for little bursts of sweetness.
- A cold beer or a glass of fruity red wine pairs surprisingly well with the spices.
- Leftovers make an excellent lunch the next day, especially if you have garlic bread to go with it.
- If you're feeding kids, go easy on the chili powder and let adults add hot sauce at the table.
Pin it This dish reminds me that some of the best recipes come from happy accidents and empty fridges. I hope it becomes one of those things you make on a whim and end up craving for weeks.
Common Questions
- → Can I marinate the chicken ahead of time?
Yes, marinating overnight in the yogurt mixture enhances flavor significantly. You can prepare the chicken up to 24 hours in advance, then roast when ready to cook.
- → What if I don't have a grill pan?
An oven at 220°C works perfectly for roasting marinated chicken. Arrange pieces on a lined baking tray and roast for 10-12 minutes until cooked through and slightly charred on the edges.
- → How can I make this less spicy?
Reduce or omit the chili powder from both the marinade and sauce. Garam masala and cumin provide warmth without intense heat. Start with ¼ teaspoon chili powder and adjust to taste.
- → Can I use a lighter cream substitute?
Absolutely. Half-and-half or evaporated milk creates a lighter version while maintaining creaminess. Greek yogurt mixed with a little milk also works for tangier results.
- → What pasta shapes work best?
Penne holds the sauce beautifully, but fusilli or rigatoni are excellent alternatives. Any pasta with ridges or texture helps catch and coat the creamy tomato sauce.
- → How long does the sauce simmer?
The tomato base simmers 8-10 minutes until thickened, then add cream and milk for another 2 minutes. This timing prevents curdling while developing deep flavor from the spices.