Save to Pinterest My neighbor Priya handed me a container of leftover chicken tikka one Thursday evening, still warm and fragrant with garam masala. I had just boiled penne for a simple dinner and stared at both for a moment before deciding to toss them together with some cream I had in the fridge. That improvised plate turned into something I now crave at least twice a month. It is messy, unapologetically rich, and somehow makes perfect sense once you taste it.
I made this for my brother's birthday last year, doubling the batch and serving it straight from the skillet at the table. He looked skeptical when I described it, but after the first bite he went quiet in that way people do when food surprises them. By the end of the night, there was not a single piece of penne left in the pan. Someone even scraped the edges for the last bit of sauce.
Ingredients
- Boneless chicken breast or thigh (500 g): Thighs stay juicier and handle the marinade better, but breasts work if you do not overcook them.
- Plain yogurt (120 g): The yogurt tenderizes the meat and carries all those warm spices deep into each piece.
- Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream sauce later.
- Garlic (4 cloves total): Half goes in the marinade, half in the sauce, and both are essential for layering flavor.
- Ginger (1 tbsp, grated): Fresh ginger adds a gentle heat and aromatic sharpness you cannot replicate with powder.
- Garam masala (2½ tsp total): This spice blend is the backbone of both the chicken and the sauce, so use a good quality one.
- Ground cumin (1 tsp): Earthy and warm, it rounds out the spice profile in the marinade.
- Ground coriander (1 tsp): Adds a subtle citrus note that balances the heavier spices.
- Paprika (1 tsp): Gives the chicken a beautiful color and a mild sweetness.
- Chili powder (1 tsp total): Adjust this based on your heat tolerance, it should warm you without overwhelming.
- Vegetable oil (2 tbsp): Helps the marinade coat the chicken and keeps it from sticking during roasting.
- Penne pasta (300 g): The ridges and hollow center trap the creamy sauce perfectly.
- Butter (1½ tbsp): Adds richness to the sauce base and helps the onions soften without browning too fast.
- Onion (1 medium): Finely chopped so it melts into the sauce and creates a sweet, savory foundation.
- Canned crushed tomatoes (400 g): Consistent texture and flavor year round, no need to worry about bland winter tomatoes.
- Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce beautifully.
- Sugar (1 tsp): Balances the acidity of the tomatoes without making the sauce taste sweet.
- Double cream (120 ml): Makes the sauce luxuriously silky and ties the spices together.
- Whole milk (60 ml): Thins the cream slightly so the sauce coats the pasta instead of clumping.
- Fresh cilantro (2 tbsp): A bright, herbaceous finish that cuts through all that richness at the end.
Instructions
- Marinate the Chicken:
- Mix 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 coat them thoroughly, then cover and refrigerate for at least 30 minutes or up to overnight.
- Roast the Tikka:
- Preheat your oven to 220°C (425°F) or get a grill pan very hot. Spread the marinated chicken on a lined baking tray or grill pan and cook for 10 to 12 minutes until the edges are 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 until al dente according to package directions. Drain and set aside, reserving a cup of pasta water just in case.
- Start the Sauce:
- Melt butter in a large skillet over medium heat, add the chopped onion, and cook for 3 to 4 minutes until soft and translucent. Stir in the garlic and let it sizzle for another minute until fragrant.
- Build the Tomato Base:
- Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet. Let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell disappears.
- Finish with Cream:
- Pour in the double cream and milk, season with salt and pepper, and simmer for 2 more minutes. The sauce should be thick enough to coat the back of a spoon.
- Toss Everything Together:
- Add the roasted chicken tikka pieces to the sauce, then toss in the cooked penne. Stir gently until every piece of pasta is coated in that creamy, spiced sauce.
- Garnish and Serve:
- Sprinkle fresh cilantro over the top and serve immediately while everything is hot and the sauce is still clinging to the pasta. Pass extra cilantro and chili flakes at the table.
Save to Pinterest One evening I served this to a friend who grew up eating her grandmother's tikka masala every Sunday. She took a bite, paused, and said it reminded her of home but with a twist she never expected to love. That is when I realized this dish does not try to be authentic, it just tries to be honest about what tastes good. Sometimes that is enough.
Choosing Your Chicken
Thighs stay juicier and handle high heat better than breasts, especially if you are grilling instead of roasting. If you use breasts, cut them slightly thicker so they do not dry out under the broiler. I have also used leftover rotisserie chicken in a pinch, just toss it in the marinade for 15 minutes and warm it through in the sauce. The texture is different but the flavor still works beautifully.
Making It Ahead
You can marinate the chicken up to 24 hours in advance, which actually makes it more tender and flavorful. The sauce also keeps well in the fridge for three days, so I sometimes make a double batch and just boil fresh pasta when I want to eat it. Reheat the sauce gently on the stove with a splash of milk to bring back the creamy texture. The chicken can be roasted ahead too and tossed in at the last minute.
Serving Suggestions
This dish is rich enough to stand on its own, but I love serving it with warm garlic naan to scoop up every bit of sauce left in the bowl. A simple cucumber salad with lemon and mint cuts through the creaminess and adds a refreshing crunch. If you want to make it a full meal, roasted vegetables like bell peppers or zucchini work well on the side.
- Sprinkle extra garam masala on top just before serving for a fragrant finishing touch.
- A squeeze of fresh lemon juice over each plate brightens the whole dish.
- Leftovers reheat beautifully in a skillet with a splash of water or milk to loosen the sauce.
Save to Pinterest This is the kind of recipe that makes people ask for seconds even when they are already full. Keep it in your rotation and thank me later.
Recipe Questions & Answers
- → Can I prepare the chicken marinade in advance?
Yes, marinating overnight is recommended for deeper flavor development. Store the marinated chicken in the refrigerator and cook within 24 hours for best results.
- → What's the best way to cook the chicken tikka?
Both roasting in a 220°C oven and grilling over medium-high heat work well. Roasting takes 10-12 minutes and provides even cooking, while grilling adds extra char and smoky flavor. Either method yields tender, cooked-through chicken.
- → How can I make this dish less creamy?
Reduce the double cream and whole milk proportionally. You can use half-and-half or evaporated milk as lighter alternatives, or increase the tomato sauce base for a thinner consistency.
- → What pasta shapes work well as substitutes?
Fusilli, rigatoni, or farfalle are excellent choices. Avoid thin pasta like angel hair, as the creamy sauce works best with shapes that hold and capture the sauce well.
- → How do I adjust the spice level?
Increase chili powder or add cayenne pepper for more heat. Reduce garam masala and ground spices if you prefer milder flavors. Start with smaller adjustments and taste as you go.
- → What are good side dishes to serve with this?
Garlic naan pairs wonderfully for scooping sauce. A crisp green salad with lemon dressing balances the richness, or serve with cucumber raita for cooling contrast.