Chicken Tikka Pasta (Printable Version)

Tender chicken tikka in creamy spiced tomato sauce with penne pasta. East-meets-West fusion comfort food.

# Ingredient List:

→ Chicken Tikka

01 - 1.1 lb boneless chicken breast or thigh, cut into bite-sized pieces
02 - 1/2 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tbsp ginger, grated
06 - 1.5 tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 0.5 tsp chili powder
11 - 0.5 tsp salt
12 - 2 tbsp vegetable oil

→ Pasta and Sauce

13 - 10.5 oz penne pasta
14 - 1.5 tbsp butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tbsp tomato paste
19 - 1 tsp sugar
20 - 1 tsp garam masala
21 - 0.5 tsp chili powder
22 - 4 fl oz heavy cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tbsp fresh cilantro, chopped

# Steps:

01 - Combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil in a mixing bowl. Add chicken pieces and coat thoroughly. Marinate for minimum 30 minutes, preferably overnight for enhanced flavor development.
02 - Preheat oven to 425°F or heat grill pan over medium-high heat. Arrange marinated chicken on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked with slight charring. Transfer to plate and set aside.
03 - Bring salted water to boil in large pot. Add penne and cook according to package directions until al dente. Drain through colander and set aside.
04 - Melt butter in large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir crushed tomatoes, tomato paste, sugar, garam masala, and chili powder into the skillet. Simmer for 8-10 minutes, stirring occasionally, until sauce thickens and reduces slightly.
06 - Pour heavy cream and milk into the sauce. Season with salt and pepper to taste. Simmer for additional 2 minutes until well combined and creamy.
07 - Add cooked chicken tikka pieces to the sauce, then add cooked penne pasta. Toss thoroughly until all ingredients are evenly coated with the creamy tikka sauce.
08 - Transfer to serving dishes and garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • The marinated chicken stays juicy and flavorful even after roasting, giving every bite that smoky tikka edge.
  • It comes together faster than ordering takeout, and you probably already have most of these spices in your pantry.
  • The creamy tomato sauce clings to the pasta in a way that makes you want to lick the plate clean.
  • It feels fancy enough for guests but easy enough for a Tuesday night when you need comfort with a little excitement.
02 -
  • Don't skip the marinating step, even 30 minutes makes a huge difference in how tender and flavorful the chicken turns out.
  • Taste the sauce before adding the chicken and pasta so you can adjust the spice level while it's still easy to fix.
  • If the sauce feels too thick after adding the pasta, splash in a little reserved pasta water to loosen it up without diluting the flavor.
  • Let the chicken rest for a minute after roasting so the juices redistribute and every bite stays moist.
03 -
  • Marinate the chicken overnight if you can, the flavors deepen and the yogurt tenderizes the meat so much more.
  • Char the chicken slightly under the broiler for the last minute of cooking to mimic that authentic tandoor smokiness.
  • Always taste your sauce before combining everything, it's much easier to adjust seasoning when the components are separate.
  • Use a large skillet or even a shallow pot for tossing the pasta and chicken together so everything gets coated without spilling over the sides.
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