Chicken Tikka Pasta (Printer View)

Tender chicken tikka with creamy spiced tomato sauce and penne. An East-meets-West fusion comfort dish.

# What You'll Need:

→ Chicken Tikka

01 - 1.1 lbs 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 unsalted butter
15 - 1 medium yellow onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon granulated sugar
20 - 1 teaspoon garam masala
21 - ½ teaspoon chili powder, or to taste
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and freshly ground black pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Method 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 coat thoroughly. 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 on a lined baking tray or grill pan. Roast or grill for 10-12 minutes until fully cooked with slight charring. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to boil. Add penne and cook according to package directions until al dente. Drain through a colander and set aside.
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.
06 - Pour in heavy cream and whole milk. Season with salt and freshly ground black pepper. Simmer for 2 minutes to blend flavors.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly to coat all ingredients evenly with sauce.
08 - Transfer to serving bowls or platter. Garnish with fresh cilantro and serve immediately while hot.

# Expert Advice:

01 -
  • It takes the drama of tikka spices and softens them into a creamy sauce that clings to every piece of pasta.
  • Youll have layers of flavor without needing ten pots or complicated techniques.
  • Leftovers reheat beautifully, which means lunch the next day tastes even better after the spices settle overnight.
02 -
  • Do not skip marinating the chicken, even thirty minutes makes a difference, but overnight turns it tender enough to pull apart with a fork.
  • Taste the sauce before adding the chicken and adjust the salt then, once the pasta goes in it becomes harder to fix.
  • If the sauce splits or looks oily, whisk in a tablespoon of pasta water and it will come back together.
03 -
  • Reserve a cupful of pasta water before draining, the starch helps the sauce cling and fixes any dryness.
  • Let the chicken rest for a few minutes after roasting so the juices settle back into the meat instead of running onto the cutting board.
  • Make the sauce a day ahead if you can, the spices deepen overnight and reheating is faster than starting from scratch.
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