Save My housemate came home one evening with leftover chicken tikka from an Indian takeaway and a box of uncooked penne sitting in the cupboard. We stood in the kitchen, both hungry and uninspired by reheating alone, when she said, what if we just mix them? It sounded odd at first, but desperation is a fantastic teacher. That improvised dinner turned into something we craved deliberately, a collision of spice and comfort that neither cuisine could claim alone but somehow both celebrate.
I made this for a dinner party once where half the guests expected Italian and the other half wanted Indian. Serving this felt like cheating in the best way, watching everyone pause after the first bite, confused but delighted. No one argued about what to order for takeaway that night. The empty pot at the end said everything.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and forgive a few extra minutes in the oven, but breasts work beautifully if you marinate them properly.
- Plain yogurt (120 g): This tenderizes the chicken and carries the spices into every fiber, turning tough meat silky.
- Lemon juice (2 tbsp): Brightness cuts through richness and wakes up the garam masala in ways vinegar never could.
- Garlic (2 cloves, minced): Use fresh, the jarred stuff turns bitter when it meets high heat.
- Ginger (1 tbsp, grated): Peel it with a spoon and grate it on the smallest holes for a paste that melts into the marinade.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): This is the soul of the dish, warm and complex without being fiery.
- Ground cumin (1 tsp): Earthy and grounding, it anchors all the brighter spices.
- Ground coriander (1 tsp): Adds a faint citrus note that plays well with tomatoes later.
- Paprika (1 tsp): Choose smoked if you want a faint char flavor even without grilling.
- Chili powder (½ tsp for chicken, ½ tsp for sauce): Start cautious, you can always add heat at the table but you cannot take it back.
- Salt (½ tsp): Season the marinade properly or the chicken will taste flat no matter how good the sauce is.
- Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking during roasting.
- Penne pasta (300 g): The ridges grab sauce better than smooth pasta, but use what you have.
- Butter (1½ tbsp): Adds a silky richness that oil alone cannot achieve.
- Onion (1 medium, finely chopped): Cook it slowly until it turns translucent and sweet, this is your flavor base.
- Canned crushed tomatoes (400 g): San Marzano if you can, but any good quality tomato works when you simmer it long enough.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce without adding water.
- Sugar (1 tsp): Balances acidity, especially if your tomatoes are sharp.
- Double cream (120 ml): This turns the sauce luscious and tempers the spice without dulling it.
- Whole milk (60 ml): Loosens the cream slightly so the sauce coats rather than clumps.
- Fresh cilantro (2 tbsp, chopped): A handful at the end adds brightness and a hint of green that makes the whole plate look alive.
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 in the chicken pieces and massage the marinade into every crevice, then cover and refrigerate for at least thirty minutes, though overnight transforms it entirely.
- Roast or grill the chicken:
- Preheat your oven to 220°C or heat a grill pan until it barely smokes. Arrange the chicken in a single layer on a lined tray or hot pan, giving each piece space to char. Roast or grill for ten to twelve minutes until the edges darken and the meat is cooked through, then set aside.
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and add the penne. Cook until al dente, usually a minute less than the package suggests, then drain and reserve a cupful of pasta water just in case.
- Build the sauce base:
- Melt butter in a large skillet over medium heat and add the chopped onion. Stir occasionally until soft and translucent, about three to four minutes, then add garlic and fry for one minute until fragrant.
- Simmer the tomato sauce:
- Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Let it bubble gently for eight to ten minutes, stirring now and then, until the sauce thickens and the raw tomato edge mellows.
- Finish with cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for two more minutes. The sauce should be glossy and just thick enough to coat the back of a spoon.
- Combine everything:
- Add the roasted chicken tikka pieces to the sauce, followed by the cooked pasta. Toss gently until every piece is coated, adding a splash of reserved pasta water if it looks dry.
- Garnish and serve:
- Scatter fresh cilantro over the top and serve immediately while the pasta is still steaming. Pass extra chili flakes at the table for anyone who likes heat.
Save I served this to someone who claimed they did not like fusion food, too confused, they said. They went quiet after the first forkful and asked for the recipe before dessert arrived. Sometimes a dish does not need to make sense on paper, it just needs to make people happy at the table.
Choosing Your Chicken
Thighs are more forgiving if you are new to this, they stay moist even if you overcook them slightly. Breasts work beautifully if you marinate them well and watch the clock, but they dry out fast. I have used both in the same batch when feeding a crowd, no one noticed the difference once the sauce coated everything.
Adjusting the Heat
Chili powder varies wildly depending on the brand, so start with less and build up. I once added what I thought was mild paprika and it turned out to be cayenne, the dinner became a sweaty, teary affair. Taste the sauce before committing, and keep a bowl of plain yogurt nearby for anyone who needs mercy.
Making It Your Own
Swap penne for rigatoni if you want deeper sauce pockets, or fusilli if you like the twirl. Add a handful of spinach at the end for color and a faint bitterness that balances the cream. I have stirred in roasted red peppers, tossed in peas, even added a pinch of fenugreek leaves when I felt fancy.
- Use half and half instead of double cream if you want a lighter sauce that still feels indulgent.
- Grill the chicken on skewers if you have a barbecue going, the char adds a smoky depth.
- Serve with garlic naan on the side for scooping up every last bit of sauce.
Save This dish does not belong to one cuisine or the other, and that is exactly why it works. Make it once and it will find its way onto your regular rotation, the kind of dinner that feels special without demanding much.
Common Questions
- → Can I prepare the chicken tikka in advance?
Yes, marinate the chicken pieces overnight in the yogurt mixture for deeper flavor development. Store covered in the refrigerator, then roast or grill when ready to cook.
- → What can I substitute for double cream?
Use half-and-half, evaporated milk, or a mix of Greek yogurt and milk for a lighter version. Coconut cream also works well for additional richness and subtle sweetness.
- → How do I achieve the charred effect on the chicken?
Use a preheated grill pan or oven at 220°C for 10-12 minutes. High heat creates those desirable charred edges while keeping the interior tender and juicy.
- → What pasta shapes work best?
Penne, rigatoni, and fusilli all work beautifully. Choose a shape with ridges or texture to hold the creamy sauce better than smooth pastas.
- → How can I adjust the spice level?
Start with the suggested chili powder and add more gradually to taste. Fresh green chilies or cayenne pepper can increase heat. For milder flavor, reduce garam masala or omit chili entirely.
- → What side dishes pair well?
Garlic naan complements the spices beautifully, while a crisp green salad or cucumber raita provides refreshing contrast to the creamy sauce.