Chicken Tikka Pasta (Printable Version)

Tender chicken tikka in creamy, spiced tomato sauce with penne pasta. Vibrant fusion of Indian and Italian flavors in one dish.

# What You Need:

→ Chicken Tikka

01 - 1 lb 2 oz 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 - 10.5 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 - ½ cup heavy cream
23 - ¼ 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, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly to coat evenly. Marinate for at least 30 minutes, preferably overnight for enhanced 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 fully cooked through and lightly charred. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente. Drain through a colander and reserve.
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 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens and deepens in color.
06 - Pour in heavy cream and whole milk. Season with salt and black pepper to taste. Simmer for 2 additional minutes, stirring gently until well combined.
07 - Add cooked chicken tikka pieces to the sauce, followed by the cooked penne. Toss thoroughly to ensure all pasta and chicken are evenly coated with the sauce.
08 - Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • It bridges two comfort food worlds without losing the soul of either one.
  • The marinated chicken stays juicy and flavorful even after tossing with the sauce.
  • You can adjust the heat level easily, making it perfect for mixed crowds.
  • Leftovers taste even better the next day once the flavors meld together.
02 -
  • Don't skip the marinating step, even 30 minutes makes the chicken noticeably more tender and flavorful.
  • If your sauce breaks or looks grainy after adding cream, lower the heat immediately and whisk gently until it comes together.
  • Taste the sauce before adding the chicken and pasta, it should be slightly over seasoned on its own because the pasta will dilute it.
  • Pat the chicken dry before roasting if it's too wet from the marinade, excess moisture steams instead of chars.
03 -
  • Marinate the chicken overnight if you can, the flavor deepens and the texture becomes incredibly tender.
  • Reserve a cup of pasta water before draining, it's the secret weapon for adjusting sauce consistency.
  • Let the sauce simmer low and slow, rushing it makes the tomatoes taste sharp instead of sweet.
  • If reheating leftovers, add a splash of milk or cream to bring the sauce back to life.
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