Chicken Tikka Pasta (Print Version)

Tender chicken tikka tossed with penne in a creamy spiced tomato sauce. An East-meets-West fusion dish ready in under an hour.

# Components:

→ 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 fresh 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

# Directions:

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. Cover and 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 to 12 minutes until fully cooked and lightly charred. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions 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 to 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 to 10 minutes, stirring occasionally, until the sauce thickens.
06 - Pour in heavy cream and whole milk. Season with salt and black pepper to taste. Simmer for 2 minutes, stirring gently.
07 - Add the cooked chicken tikka pieces to the sauce, followed by the cooked pasta. Toss well to ensure even coating with the sauce.
08 - Transfer to serving bowls or plates. Garnish generously with fresh cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • It brings together the smoky char of tikka chicken and the comfort of creamy pasta in one plate.
  • You get to use up leftover marinade tricks and turn them into something completely new.
  • It's impressive enough for guests but easy enough to make on a busy weeknight.
  • The spices don't overpower, they just make everything taste more alive.
02 -
  • Don't skip marinating the chicken for at least 30 minutes, the yogurt tenderizes and the spices need time to settle in.
  • If your sauce looks too thick, add a splash of pasta water instead of more cream, it helps everything bind together.
  • Taste the sauce before adding the chicken, it should be slightly over-seasoned because the pasta and chicken will dilute it.
03 -
  • Let the chicken char slightly in the oven or on the grill, those crispy edges add texture and flavor to the creamy sauce.
  • Always cook your pasta one minute less than the package says, it finishes cooking in the sauce and soaks up more flavor.
  • Use a large skillet so you have room to toss the pasta without it clumping together or spilling over the sides.
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