Chicken Tikka Pasta (Printable)

Tender spiced chicken with creamy tomato pasta sauce. A fusion favorite combining Indian flavors with Italian pasta.

# What You'll Need:

→ Chicken Tikka

01 - 1.1 lbs boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh 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 and Sauce

13 - 10.5 oz penne pasta
14 - 1.5 tablespoons unsalted butter
15 - 1 medium yellow onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon granulated sugar
20 - 1 teaspoon garam masala
21 - 0.5 teaspoon chili powder
22 - 0.5 cup heavy cream
23 - 0.25 cup whole milk
24 - Salt and black pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Steps:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat evenly. Cover and marinate for at least 30 minutes, preferably overnight for maximum flavor development.
02 - Preheat oven to 425°F or heat a grill pan over medium-high heat. Arrange marinated chicken pieces on a parchment-lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked through with slight charring on edges. Transfer to a plate and set aside.
03 - Fill a large pot with salted water and bring to a rolling boil. Add penne pasta and cook according to package directions until al dente. Drain in a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until sauce thickens and deepens in color.
06 - Pour in heavy cream and whole milk while stirring continuously. Season with salt and black pepper to taste. Simmer for an additional 2 minutes until fully combined and heated through.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne pasta. Toss thoroughly to ensure all pasta and chicken are evenly coated with the creamy spiced sauce.
08 - Divide into serving bowls and garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Chef’s Tips:

01 -
  • It satisfies both pasta and curry cravings in one satisfying bowl.
  • The spiced yogurt marinade keeps the chicken unbelievably tender.
  • Creamy tomato sauce with garam masala creates a flavour you won't find anywhere else.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Marinating overnight makes the chicken incredibly tender, but even 30 minutes will do if you're short on time.
  • Don't skip the sugar in the tomato sauce, it balances the acidity and brings out the sweetness of the spices.
  • If your sauce looks too thick, add a splash of the reserved pasta water to loosen it.
  • Let the chicken char slightly when grilling, those dark bits add smoky depth to the final dish.
03 -
  • Toast your garam masala in a dry pan for 30 seconds before adding it to the marinade for deeper flavour.
  • Use a slotted spoon to transfer the chicken from the marinade to the tray so excess yogurt doesn't burn.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will absorb some salt.
  • If you love heat, stir in a pinch of cayenne or a chopped green chili with the garlic.
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