Chicken Tikka Pasta

My housemate came home one evening with leftover tikka from an Indian takeaway and a half-empty box of penne. Instead of reheating them separately, we dumped everything into one pan with some cream and spices. What came out tasted better than either dish on its own. Since then, I've been making this fusion properly from scratch, and it's become the recipe I cook when I want something comforting but exciting.

I made this for a dinner party where half the guests expected Italian and the other half wanted Indian. Nobody knew what to expect when I brought out a big bowl of spiced, creamy pasta with charred chicken on top. The room went quiet for a moment, then everyone went back for seconds. One friend still texts me asking for the recipe every few months.

Ingredients

• 500 g boneless chicken breast or thigh, cut into bite-sized pieces: Thighs stay juicier, but breasts work well if you don't overcook them.
• 120 g plain yogurt: The acidity tenderizes the meat while the spices cling to every piece.
• 2 tbsp lemon juice: Brightens the marinade and cuts through the richness later.
• 2 cloves garlic, minced (for marinade): Fresh garlic makes all the difference, jarred just doesn't have the same punch.
• 1 tbsp ginger, grated: Use a spoon to peel it easily, then grate on the finest side of your grater.
• 1½ tsp garam masala (for marinade): This is the soul of tikka, warm and aromatic without being overpowering.
• 1 tsp ground cumin: Adds earthiness that balances the creaminess of the sauce.
• 1 tsp ground coriander: Subtle and slightly citrusy, it rounds out the spice blend.
• 1 tsp paprika: For colour and a gentle smoky sweetness.
• ½ tsp chili powder (for marinade): Adjust based on your heat tolerance, it builds as it cooks.
• ½ tsp salt (for marinade): Seasons the chicken from the inside out.
• 2 tbsp vegetable oil (for marinade): Helps the spices coat evenly and prevents sticking when grilling.
• 300 g penne pasta: Penne holds the sauce in its ridges, but rigatoni or fusilli work just as well.
• 1½ tbsp butter: Adds richness to the base that oil alone can't provide.
• 1 medium onion, finely chopped: The finer you chop, the more it melts into the sauce.
• 2 cloves garlic, minced (for sauce): A second hit of garlic deepens the flavour without overwhelming.
• 400 g canned crushed tomatoes: The backbone of the sauce, look for good quality with no added sugar.
• 2 tbsp tomato paste: Concentrates the tomato flavour and thickens the sauce beautifully.
• 1 tsp sugar: Balances the acidity of the tomatoes, don't skip this.
• 1 tsp garam masala (for sauce): A second dose keeps the spice present without making it heavy.
• ½ tsp chili powder (for sauce): Taste as you go, you can always add more.
• 120 ml double cream: This is what makes the sauce silky and luxurious.
• 60 ml whole milk: Thins the cream just enough so it coats the pasta without being too thick.
• Salt and pepper, to taste: Always season at the end after the sauce has reduced.
• 2 tbsp fresh cilantro, chopped: The fresh, bright finish that ties everything together.

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 in the chicken pieces, making sure every bit is coated, then cover and refrigerate for at least 30 minutes or overnight if you have time.

Cook 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 or grill for 10 to 12 minutes until the edges are charred and the chicken is cooked through.

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the penne until al dente, usually a minute less than the package says. Drain and set aside, saving a cup of pasta water just in case.

Start the sauce:

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 fry for another minute until fragrant.

Build the tomato base:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for 8 to 10 minutes, stirring now and then, until the sauce thickens and the oil starts to separate slightly at the edges.

Finish with cream:

Pour in the double cream and milk, season with salt and pepper, and simmer gently for another 2 minutes. The sauce should be glossy and coat the back of a spoon.

Bring it all together:

Add the cooked chicken tikka pieces to the sauce, then toss in the drained pasta. Stir everything together until every piece of penne is coated in that creamy, spiced sauce.

Serve:

Garnish with freshly chopped cilantro and serve hot. A squeeze of lemon on top at the table adds a nice brightness if you like.

Save

One cold November night, I made this for myself after a long week and ate it straight from the pan with a glass of red wine. The kitchen smelled like a restaurant, warm and spiced, and I realized I didn't need a special occasion to cook something this good. Now it's my go-to comfort meal when I want to feel looked after.

Choosing Your Chicken

Thighs are more forgiving because they stay moist even if you slightly overcook them, but breasts work beautifully if you watch the time. I usually go for thighs when I'm cooking for a crowd and breasts when I want leaner pieces. Either way, cutting them into even bite-sized chunks ensures they cook at the same rate and makes every forkful balanced.

Making It Your Own

This recipe is flexible once you understand the base. Swap the penne for fusilli or rigatoni if that's what you have. Add spinach or peas in the last few minutes for some green. If you want it lighter, use half and half instead of double cream, though you'll lose a bit of that silky richness. I've even stirred in a spoonful of mango chutney once, and it worked surprisingly well.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat gently on the stovetop with a splash of milk or water to bring the sauce back to life. The pasta absorbs some of the sauce as it sits, so it might look a bit dry at first, but a little liquid and a stir will fix that. I actually think it tastes better the next day when the flavours have had time to meld.

• Store the pasta and sauce together, they're better when they've spent time mingling.
• Reheat in a covered pan over low heat to avoid drying it out.
• A sprinkle of fresh cilantro and a squeeze of lemon before serving makes leftovers feel fresh again.

Save

This dish proves that the best recipes often come from happy accidents and a willingness to mix things that aren't supposed to go together. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter where you are.

Recipe FAQs

→ Can I prepare the chicken ahead of time?

Yes, marinate the chicken for up to 24 hours in the refrigerator for deeper flavor development. Cook it just before assembling the pasta.

→ What can I substitute for double cream?

Use heavy cream, sour cream, Greek yogurt, or a combination of half-and-half and milk. Adjust quantities based on desired consistency and richness.

→ How do I achieve the charred effect on the chicken?

Either broil at 220°C for 10-12 minutes until edges blacken slightly, or use a hot grill pan over medium-high heat for a beautiful char while keeping meat tender.

→ Is this dish gluten-free?

Traditional penne contains wheat. Substitute with gluten-free pasta varieties that cook similarly. Verify all spice blends and sauces for hidden gluten.

→ What side dishes pair well with this pasta?

Garlic naan, crispy green salad, roasted vegetables, or steamed broccoli complement the rich sauce beautifully without overwhelming the dish.

→ Can I make this less spicy?

Reduce or omit chili powder, paprika, and ground coriander. Use less garam masala or balance heat with extra cream for a milder version.