Save My neighbor walked past my kitchen window one evening and actually knocked on the door to ask what I was cooking. The smell of garam masala and garlic had drifted into the courtyard, mixing with something creamy and familiar. I was halfway through tossing penne with leftover chicken tikka when I realized I had stumbled onto something special. That curiosity from a stranger became the best endorsement this dish ever received.
I made this for a friend who swore she didn't like fusion food, convinced it always felt forced. She had three helpings and texted me the next morning asking for the recipe. Watching her scrape the last bits of sauce from her plate with a piece of naan was the moment I knew this dish had real charm. Sometimes the best meals are the ones that break down stubborn opinions with nothing but flavor.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and hold up better to the bold marinade, but breasts work well if you prefer leaner meat.
- Plain yogurt (120 g): This tenderizes the chicken and helps the spices cling, creating that classic tikka texture even without a tandoor.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream sauce later on.
- Garlic, minced (2 cloves for marinade, 2 for sauce): Fresh garlic in both stages builds layers of flavor that powdered versions just cannot match.
- Ginger, grated (1 tbsp): Adds warmth and a slight bite that balances the sweetness of tomatoes and cream.
- Garam masala (1½ tsp for chicken, 1 tsp for sauce): The soul of this dish, bringing warmth and complexity without overwhelming heat.
- Ground cumin (1 tsp): Earthy and nutty, it anchors the spice blend and makes the kitchen smell incredible.
- Ground coriander (1 tsp): Adds a gentle citrusy note that keeps the spice profile from feeling one dimensional.
- Paprika (1 tsp): Provides color and a mild sweetness that rounds out the marinade.
- Chili powder (½ tsp for chicken, ½ tsp for sauce): Adjust this based on your heat tolerance, it should warm not punish.
- Salt (½ tsp plus more to taste): Essential for drawing out flavor in both the marinade and the sauce.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken evenly and prevents sticking during roasting.
- Penne pasta (300 g): Its ridges and tubes catch the creamy sauce beautifully, but any short pasta works.
- Butter (1½ tbsp): Adds richness to the sauce base and helps the onions soften without browning too fast.
- Medium onion, finely chopped: Forms the sweet, savory foundation of the sauce and thickens it as it cooks down.
- Canned crushed tomatoes (400 g): Consistent, reliable, and already broken down so the sauce comes together quickly.
- Tomato paste (2 tbsp): Deepens the tomato flavor and adds body to the sauce without extra liquid.
- Sugar (1 tsp): Balances the acidity of the tomatoes and makes the sauce taste fuller and rounder.
- Double cream (120 ml): Creates that luxurious, silky texture that ties the spices and tomatoes together.
- Whole milk (60 ml): Thins the cream just enough to keep the sauce from feeling too heavy.
- Fresh cilantro, chopped (2 tbsp): A bright, herbal finish that cuts through the richness and adds a pop of color.
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 the chicken pieces in the marinade until every piece is coated, then cover and refrigerate for at least 30 minutes, or overnight if you have time.
- Cook the Chicken Tikka:
- Preheat your oven to 220°C or heat a grill pan over medium high heat until it is very hot. Arrange the marinated chicken on a lined baking tray or grill pan, leaving space between pieces, and roast or grill for 10 to 12 minutes until the edges are lightly charred and the chicken is cooked through.
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente. Drain in a colander and set aside, tossing with a tiny drizzle of oil if it sits for more than a few minutes.
- Build the Sauce Base:
- Melt butter in a large skillet over medium heat, then add the chopped onion and cook for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant but not browned.
- Simmer the Tomato Sauce:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet and stir well. Let the sauce simmer gently for 8 to 10 minutes, stirring occasionally, until it thickens and the raw tomato smell mellows into something sweet and savory.
- Add the Cream:
- Pour in the double cream and milk, season with salt and pepper, and stir until the sauce turns a rich, creamy orange. Simmer for another 2 minutes to let the flavors meld together.
- Combine Everything:
- Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta. Toss everything together gently until the pasta and chicken are evenly coated in the creamy, spiced sauce.
- Garnish and Serve:
- Sprinkle fresh cilantro over the top and serve hot, straight from the skillet if you want it to feel rustic and inviting.
Save The first time I served this at a dinner party, someone asked if I had ordered takeout and plated it myself. I took it as the highest compliment. It is the kind of dish that makes people think you went to more effort than you did, and that is exactly the kind of recipe worth keeping close.
Choosing Your Chicken
Chicken thighs are more forgiving and stay moist even if you overcook them slightly, which is helpful when you are juggling pasta and sauce at the same time. Breasts are leaner and look tidier, but they dry out faster, so watch the roasting time closely. I have made this with both and honestly prefer thighs for their flavor and texture, but guests never notice the difference. Cut the pieces into similar sizes so they cook evenly and you do not end up with some charred and others undercooked. If you are grilling instead of roasting, soak wooden skewers in water first to prevent them from burning.
Getting the Sauce Just Right
The sauce should coat the back of a spoon but still flow easily when you tilt the pan. If it is too thick, it will clump on the pasta instead of clinging smoothly. I learned this the hard way when I skipped the milk and ended up with a sauce so heavy it felt more like a casserole. The combination of cream and milk gives you richness without crossing into overly dense territory. Simmer the tomato base long enough that the raw, acidic edge disappears and you are left with something that tastes sweet, savory, and warm. If you taste it and it feels flat, add a pinch more salt or a tiny splash of lemon juice to wake it up.
Serving and Storing
This dish is best served hot, straight from the skillet, with extra cilantro and maybe some garlic naan on the side for scooping up every last bit of sauce. Leftovers keep well in the fridge for up to three days and reheat beautifully on the stovetop with a splash of milk or water to loosen the sauce. I have even eaten this cold, straight from the container, and it still tastes good, though the pasta firms up a bit. If you are meal prepping, store the chicken and sauce separately from the pasta so the noodles do not soak up all the liquid and turn mushy.
- Reheat gently over low heat to prevent the cream from separating or curdling.
- Add a handful of spinach or peas when tossing everything together for extra color and nutrition.
- Freeze the cooked chicken tikka on its own for up to two months and use it in wraps, salads, or a fresh batch of this pasta.
Save This is the kind of dish that makes weeknight cooking feel a little more special without adding stress. It is comforting, bold, and surprisingly adaptable, and it always disappears faster than I expect.
Recipe FAQs
- → Can I prepare the chicken tikka ahead of time?
Yes, marinating the chicken overnight intensifies the flavors significantly. You can marinate up to 24 hours in advance, then cook it fresh before preparing the pasta sauce.
- → What can I substitute for double cream?
Use half-and-half, evaporated milk, or Greek yogurt stirred in at the end for a lighter version. Coconut cream also works well for added richness and complementary flavor.
- → How do I prevent the sauce from curdling?
Add cream and milk after the tomato sauce has simmered and cooled slightly. Maintain medium heat and stir continuously when incorporating dairy to prevent separation.
- → Can I grill the chicken instead of roasting?
Absolutely. Grill the marinated chicken pieces on a medium-high heat grill pan for 10-12 minutes until charred and cooked through for authentic tikka char marks.
- → What pasta shapes work best?
Penne is ideal as the ridges trap sauce beautifully. Fusilli, rigatoni, or even fettuccine work equally well depending on your preference.
- → How spicy will this dish be?
The recipe includes mild spicing from garam masala and chili powder. Adjust heat by increasing chili powder or cayenne pepper to your preference.