Chicken Tikka Pasta (Printable)

Tender chicken tikka in creamy spiced tomato sauce tossed with penne. An East-meets-West fusion main dish.

# 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 Sauce

13 - 10.6 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 double cream
23 - 2 fl oz whole milk
24 - Salt and pepper to taste
25 - 2 tbsp fresh cilantro, chopped

# How to Make:

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 mix thoroughly to coat. 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 cooked through with slight charring. Transfer to a plate and set aside.
03 - Bring salted water to boil in a large pot. Add penne and cook according to package instructions until al dente. Drain through a colander and set aside.
04 - Melt butter in a large skillet 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 double cream and whole milk. Season with salt and pepper to taste. Simmer for 2 minutes to combine flavors.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked penne pasta. Toss thoroughly until all ingredients are evenly coated with sauce.
08 - Garnish with fresh chopped cilantro and serve immediately while hot.

# Expert Tips:

01 -
  • It uses pantry spices to transform everyday pasta into something that feels exciting and new without needing specialty ingredients.
  • The creamy tomato sauce clings to every piece of penne and soaks into the chicken, making each bite deeply flavorful.
  • Leftovers taste even better the next day when the spices have fully mingled with the pasta.
  • It feels fancy enough for guests but straightforward enough for a weeknight dinner when youre craving something different.
02 -
  • Marinating the chicken for at least 30 minutes is non negotiable, the yogurt needs time to tenderize and the spices need time to penetrate.
  • Do not skip the sugar in the tomato sauce, it balances the acidity and makes the whole dish taste more rounded and complete.
  • If your sauce looks too thick after adding the pasta, splash in a few tablespoons of the reserved pasta water to loosen it up.
  • Taste the sauce before adding the chicken and pasta so you can adjust salt and heat while it is still easy to fix.
03 -
  • Use a hot oven or grill pan to get those charred edges on the chicken, they add a smoky depth that makes the dish taste more authentic.
  • Reserve a cup of pasta water before draining, it is starchy and salty and perfect for adjusting the sauce consistency at the end.
  • Bloom your garam masala in the butter with the onions for 30 seconds before adding the tomatoes, it wakes up the spices and makes them more fragrant.
  • Taste the marinade before adding the chicken, it should be bold and slightly salty since some flavor will cook off.
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