Save My flatmate walked in one evening while I was tossing leftover tikka chicken with some boiled pasta, and she stopped mid-sentence. The smell of garam masala mixing with cream had filled the entire kitchen. She asked what I was making, and I honestly didn't have a name for it yet. We ate straight from the pan with forks, standing by the stove, and she declared it better than anything we'd ordered all month.
I made this for a small dinner party once, and my friend who claimed she didn't like fusion food went back for seconds without saying a word. Later she texted me asking for the recipe. That's when I knew this dish had something special, it didn't need defending or explaining. It just worked.
Ingredients
- Boneless chicken breast or thigh (500 g): Thigh meat stays juicier and handles the spices better, but breast works if you don't overcook it.
- Plain yogurt (120 g): This tenderizes the chicken and adds tang, use full-fat for the best texture.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream later.
- Garlic (4 cloves total): Half goes in the marinade, half in the sauce, and both layers matter.
- Ginger (1 tbsp, grated): Fresh ginger has a sharpness that ground ginger can't match, don't skip it.
- Garam masala (2½ tsp total): The soul of this dish, it ties the chicken and the sauce together.
- Ground cumin (1 tsp): Adds warmth and a slightly earthy backbone to the marinade.
- Ground coriander (1 tsp): Mellows the heat and adds a citrusy undertone.
- Paprika (1 tsp): Gives the chicken color and a mild sweetness.
- Chili powder (1 tsp total): Adjust this based on your tolerance, it sneaks up on you.
- Vegetable oil (2 tbsp): Helps the marinade cling and keeps the chicken moist during cooking.
- Penne pasta (300 g): The ridges catch the sauce beautifully, but any short pasta works.
- Butter (1½ tbsp): Adds richness to the base and makes the onions sweeter.
- Onion (1 medium): Finely chopped so it melts into the sauce and thickens it naturally.
- Canned crushed tomatoes (400 g): The base of the sauce, choose a good brand because you'll taste it.
- Tomato paste (2 tbsp): Deepens the tomato flavor and gives the sauce body.
- Sugar (1 tsp): Balances the acidity of the tomatoes without making it sweet.
- Double cream (120 ml): Makes the sauce silky and rich, this is not the time to go fat-free.
- Whole milk (60 ml): Loosens the sauce just enough so it coats the pasta instead of clumping.
- Fresh cilantro (2 tbsp): A handful at the end wakes everything up and adds color.
- Salt and pepper: Taste as you go, the chicken and sauce both need seasoning separately.
Instructions
- Marinate the chicken:
- In a bowl, whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and coat them thoroughly, then cover and refrigerate for at least 30 minutes, though overnight makes the flavors sink in deeper.
- Cook the chicken:
- Preheat your oven to 220°C or get a grill pan very hot. Lay the marinated chicken on a lined tray or the pan, leaving space between pieces. Roast or grill for 10 to 12 minutes until the edges char slightly and the chicken is cooked through, then set aside.
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne until al dente, following the package timing. Drain it well and set it aside, don't rinse it or the sauce won't cling.
- Start the sauce base:
- Melt butter in a large skillet over medium heat, 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 sauce:
- 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 it thickens and the raw tomato smell fades.
- Make it creamy:
- Pour in the cream and milk, season with salt and pepper, and simmer gently for 2 minutes. The sauce should look glossy and coat the back of a spoon.
- Combine everything:
- Add the cooked chicken tikka pieces to the sauce first, then toss in the drained pasta. Stir gently until every piece is coated in the spiced cream.
- Finish and serve:
- Sprinkle fresh cilantro over the top and serve immediately while it's hot. The pasta will soak up the sauce as it sits, so don't wait too long.
Save One Sunday, I made a double batch of this and packed it in containers for the week ahead. By Wednesday, I was reheating a portion in the microwave at work, and two coworkers came over asking what smelled so good. I ended up sharing my lunch and writing the recipe on a napkin. That's when I realized this dish travels well, both in lunchboxes and in conversations.
What to Serve Alongside
This pasta is rich and filling, so I usually keep the sides light and crisp. A simple green salad with lemon vinaigrette cuts through the creaminess beautifully. Garlic naan is perfect if you want to lean into the Indian side of the dish, great for scooping up extra sauce. If you're feeding a crowd, roasted vegetables like zucchini or bell peppers add color and balance without competing with the spices.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. The pasta absorbs more sauce as it sits, so when reheating, add a splash of milk or cream and warm it gently on the stove or in the microwave. I've never tried freezing it, but I suspect the cream might separate a bit, if you do freeze it, reheat slowly and stir often to bring it back together.
Adjustments and Swaps
If you want to dial back the richness, swap the double cream for half and half or even coconut cream for a dairy-free version. You can use any short pasta shape you have on hand, rigatoni and fusilli both work beautifully. For extra vegetables, stir in some spinach or peas at the end, they wilt right into the sauce and add a pop of color.
- Try adding a pinch of smoked paprika for a deeper, smokier flavor.
- If you love heat, stir in some chopped green chilies with the garlic.
- Leftovers taste even better the next day once the spices have had time to meld together.
Save This dish reminds me that some of the best recipes come from happy accidents and late-night hunger. I hope it becomes one of those meals you make without thinking, the kind that feels like home no matter where you are.
Recipe Questions
- → Can I marinate the chicken ahead of time?
Yes, absolutely. Marinating overnight in the refrigerator develops deeper, more complex flavors. Even 30 minutes provides good results, but longer marination is recommended for tender, flavorful chicken.
- → What's the best cooking method for the chicken tikka?
Both roasting in a preheated 220°C oven and grilling work well. Roasting takes 10-12 minutes and requires less active attention, while grilling adds smoky charring. Choose based on your available equipment and preference.
- → Can I substitute the pasta shape?
Definitely. Fusilli, rigatoni, or any medium pasta shape works well. Choose based on preference; the key is cooking to al dente so it holds the creamy sauce nicely.
- → How do I make this less creamy?
Replace double cream with half-and-half or evaporated milk for a lighter version. Alternatively, use Greek yogurt or reduce the cream quantity and increase tomato sauce for a tangy, less rich dish.
- → What sides pair well with this dish?
Garlic naan complements the Indian spices beautifully, while a crisp green salad or cucumber raita provides refreshing contrast. Steamed vegetables like broccoli or green beans add nutrition and balance the richness.
- → How spicy is this dish?
The recipe is mildly spiced as written with 1 teaspoon chili powder. Adjust heat by increasing chili powder, adding cayenne, or including fresh green chilies. Serve with cooling yogurt or sour cream on the side.