Chicken Tikka Pasta

My flatmate walked into the kitchen one evening holding leftover tikka from the Indian place down the street and a box of penne, asking if we could make something out of both. I laughed at first, but twenty minutes later we had created something neither of us expected to love so much. The spices mingled with cream in a way that felt surprisingly right, like two old friends finally meeting. That night turned into a weekly tradition, and now I make this from scratch every time. It's one of those happy accidents that becomes a keeper.

I once brought this to a potluck where half the guests expected lasagna and the other half expected curry. Watching their faces as they took the first bite, confused and then delighted, was priceless. Someone called it fusion done right, and I think that stuck with me. It's not trying to be authentic to any single tradition, it's just honest about being delicious. That's the kind of cooking I want to do more of.

Ingredients

• Boneless chicken breast or thigh (500 g): Thigh meat stays more tender and forgiving if you slightly overcook it, but breast works beautifully if you watch the timing closely.
• Plain yogurt (120 g): This tenderizes the chicken and adds a subtle tang that balances the spices, use full fat for the best texture.
• Lemon juice (2 tbsp): Freshly squeezed makes a noticeable difference, it brightens the marinade and cuts through the richness later.
• Garlic (4 cloves total): Divided between marinade and sauce, it builds layers of flavor instead of one flat garlic note.
• Ginger (1 tbsp, grated): Fresh ginger has a warmth that ground versions can't match, grate it finely so it disperses evenly.
• Garam masala (2½ tsp total): The heart of the dish, it appears in both chicken and sauce to tie everything together with warm spice.
• Ground cumin (1 tsp): Adds earthy depth to the marinade and makes the kitchen smell incredible while the chicken cooks.
• Ground coriander (1 tsp): Subtle and slightly citrusy, it rounds out the spice blend without shouting.
• Paprika (1 tsp): Provides color and a gentle sweetness, choose smoked paprika if you want a hint of charred flavor.
• Chili powder (1 tsp total): Start conservative, you can always add more heat at the table but you can't take it back.
• Vegetable oil (2 tbsp): Helps the marinade cling to the chicken and prevents sticking during roasting or grilling.
• Penne pasta (300 g): The ridges and tubes catch the creamy sauce perfectly, but any short pasta shape works in a pinch.
• Butter (1½ tbsp): Adds richness to the sauce base and helps the onions soften without browning too fast.
• Onion (1 medium, finely chopped): Forms the sweet, savory foundation, take your time with this step for the best sauce.
• Canned crushed tomatoes (400 g): Consistent and reliable, they create a smooth base that doesn't need much fussing.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce, don't skip this even if it seems small.
• Sugar (1 tsp): Balances the acidity of the tomatoes, a tiny amount makes a big difference in roundness.
• Double cream (120 ml): Turns the sauce lush and silky, this is where the fusion really happens.
• Whole milk (60 ml): Thins the cream slightly so the sauce coats instead of clumps, it's all about texture.
• Fresh cilantro (2 tbsp, chopped): A final burst of freshness that reminds you this dish has roots in Indian cooking.
• Salt and pepper: Season in stages, taste as you go, and trust your palate over any measurement.

Instructions

Marinate the chicken:

Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss the chicken pieces in the marinade, cover, and refrigerate for at least 30 minutes or up to overnight for deeper flavor.

Cook the chicken:

Preheat your oven to 220°C (425°F) or heat a grill pan over medium high heat. Spread the marinated chicken on a lined baking tray or grill pan and roast or grill for 10 to 12 minutes until cooked through with charred edges, then set aside.

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the penne, and cook until al dente according to package directions. Drain and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.

Start the sauce:

Melt butter in a large skillet over medium heat, add the chopped onion, and sauté for 3 to 4 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant but not browned.

Build the tomato base:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste mellows into something sweet and rich.

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 turn a beautiful soft orange and smell like comfort.

Combine everything:

Add the cooked chicken tikka pieces to the sauce, then toss in the drained pasta. Stir gently to coat every piece evenly, adding a splash of pasta water if it seems too thick.

Garnish and serve:

Sprinkle fresh cilantro over the top and serve hot, preferably with garlic naan or a simple green salad on the side. This is the moment where everyone stops talking and just eats.

Save

The first time I served this to my parents, my dad asked if I'd ordered it from somewhere. When I told him I made it, he went quiet for a second and then asked for the recipe. That's when I knew this dish had earned its place in the rotation. It's not fancy, but it's the kind of food that makes people feel cared for. Sometimes that's all a recipe needs to be.

Adjusting the Heat

I've made this for spice lovers and for people who think black pepper is adventurous, and it works for both. Start with the amounts listed, then taste the sauce before adding the chicken. If you want more heat, stir in extra chili powder or a pinch of cayenne, but do it gradually. You can always add heat, but you can't take it away once it's in there. I keep a small bowl of extra cream on hand just in case someone needs to cool things down at the table.

Choosing Your Pasta Shape

Penne is my go to because the tubes trap the creamy sauce and the ridges grab onto the spices, but I've used fusilli, rigatoni, and even farfalle when that's what I had. The key is picking a short shape with some texture, long pastas like spaghetti don't hold up as well with this thick sauce. Once I tried it with whole wheat penne and it worked surprisingly well, adding a nutty background note. Whatever you choose, just make sure you cook it al dente so it doesn't turn mushy when you toss it with the hot sauce.

Serving Suggestions

This dish is rich and warming, so I like to serve it with something light and fresh on the side. A simple arugula salad with lemon vinaigrette cuts through the cream beautifully. Garlic naan is non negotiable in my house, it's perfect for scooping up every last bit of sauce. If you want to make it a full spread, add some quick pickled onions or a cucumber raita for contrast.

• Serve with garlic naan or warm flatbread for scooping.
• Pair with a crisp green salad dressed in lemon and olive oil.
• Offer extra cilantro and chili flakes at the table for customization.

Save

This recipe reminds me that cooking doesn't have to follow strict rules to be meaningful. It just has to taste good and make people happy. I hope it does both for you.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 30 minutes for basic flavor development. Overnight marination is preferred as it allows the yogurt and spices to deeply penetrate the chicken, resulting in more tender and flavorful meat.

→ Can I use a stovetop method instead of roasting?

Yes, absolutely. Heat a grill pan or cast iron skillet over medium-high heat and cook the marinated chicken pieces for 8-10 minutes, turning occasionally, until cooked through and lightly charred on the edges.

→ What can I substitute for double cream?

You can use heavy cream, half-and-half, or evaporated milk. For a lighter version, substitute with Greek yogurt or sour cream, though add these near the end of cooking to prevent curdling.

→ How do I prevent the sauce from becoming too thick?

If your sauce thickens too much, simply whisk in additional milk or pasta water (about 2-3 tablespoons at a time) until you achieve your desired consistency. The starch in pasta water also helps the sauce coat the pasta better.

→ What pasta shapes work best for this dish?

Penne is ideal for catching the creamy sauce, but fusilli, rigatoni, or farfalle are excellent alternatives. Avoid very thin pastas like spaghetti as they don't hold the sauce as well.

→ Can I make this dish ahead of time?

You can prepare the chicken tikka and sauce separately up to a day ahead. Store them in airtight containers in the refrigerator. Cook the pasta fresh just before serving, then gently combine everything and warm through over low heat, adding a splash of milk if needed.