Chicken Tikka Pasta (Printable)

Tender chicken tikka pieces tossed with penne in a creamy, spiced tomato sauce. A vibrant fusion of Indian and Italian flavors.

# What You'll Need:

→ Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - ½ cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1½ teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - ½ teaspoon chili powder
11 - ½ teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta Sauce

13 - 10.6 oz penne pasta
14 - 1½ 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 - ½ 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

# Step-by-Step:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, and salt. Add chicken pieces and mix thoroughly to coat. Marinate for at least 30 minutes, preferably overnight for optimal 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 10-12 minutes until cooked through and lightly charred. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a boil. Cook penne according to package instructions until al dente. Drain thoroughly and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 additional minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for 2 minutes to combine flavors.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly until all ingredients are evenly coated with sauce.
08 - Divide into serving bowls or plates. Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like two cuisines having a really good conversation in your mouth.
  • The yogurt marinade keeps the chicken so tender you barely need a knife.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • It impresses guests without requiring any fancy techniques or hard to find ingredients.
02 -
  • Don't skip the marinade time, even 30 minutes makes a noticeable difference in tenderness and flavor.
  • If your sauce looks too thick or dry, a few splashes of reserved pasta water will bring it back to life.
  • Let the chicken char a little in the oven, those dark bits add smoky depth you can't get any other way.
03 -
  • Toast your ground spices in a dry pan for 30 seconds before adding them to the marinade, it wakes up their flavor.
  • Use kitchen shears to cut the chicken into even pieces, it's faster and safer than wrestling with a slippery cutting board.
  • If the sauce tastes flat, a squeeze of lemon juice at the very end will brighten everything up.
  • Don't toss the pasta in the sauce until right before serving, it keeps the texture from getting gummy.
Go Back