Chicken Tikka Pasta (Printable Version)

Tender spiced chicken combined with creamy tomato sauce and penne for an Indian-Italian fusion 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 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 tablespoon ginger, grated
06 - 1.5 teaspoons garam masala
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon paprika
10 - 0.5 teaspoon chili powder
11 - 0.5 teaspoon salt
12 - 2 tablespoons vegetable oil

→ Pasta and Sauce

13 - 10.6 oz penne pasta
14 - 1.5 tablespoons butter
15 - 1 medium onion, finely chopped
16 - 2 cloves garlic, minced
17 - 14 oz canned crushed tomatoes
18 - 2 tablespoons tomato paste
19 - 1 teaspoon sugar
20 - 1 teaspoon garam masala
21 - 0.5 teaspoon chili powder
22 - 0.5 cup heavy cream
23 - 0.25 cup whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Step-by-Step Instructions:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, ground cumin, ground coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly until evenly coated. 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 pieces on a lined baking tray or grill pan. Roast or grill for 10 to 12 minutes until fully cooked through and lightly charred on edges. Transfer to a plate and set aside.
03 - Bring a large pot of salted water to boil. Add penne pasta and cook according to package instructions until al dente. Drain pasta using a colander and set aside.
04 - In a large skillet, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
05 - Stir crushed tomatoes, tomato paste, sugar, garam masala, and chili powder into the skillet. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens and flavors meld.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for an additional 2 minutes, stirring gently.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked penne pasta. Toss thoroughly until all components are evenly coated with sauce.
08 - Garnish with fresh chopped cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • It transforms two comfort food worlds into one deeply satisfying bowl that feels both familiar and exciting.
  • The spiced yogurt marinade keeps the chicken unbelievably tender while the creamy tomato sauce clings to every pasta tube.
  • Leftovers taste even better the next day when the flavors have melded together in the fridge overnight.
  • You can prep the chicken ahead and finish the whole dish in under 20 minutes on a busy weeknight.
02 -
  • Do not skip marinating the chicken for at least 30 minutes, anything less and the spices sit on the surface instead of soaking in.
  • If your sauce looks too thick after adding the pasta, splash in some reserved pasta water to loosen it up.
  • Roast the chicken on the top rack of the oven for better charring and that authentic tikka look.
  • Taste the sauce before adding the chicken and adjust the salt and spice level then, it is harder to fix once everything is mixed.
03 -
  • Use full fat yogurt in the marinade, low fat versions make the chicken less tender and the coating does not caramelize as well.
  • Let the chicken sit at room temperature for 15 minutes before roasting so it cooks more evenly.
  • If you do not have garam masala, mix equal parts cumin, coriander, and a pinch of cinnamon, it is not the same but it works.
  • Always taste the sauce after adding cream, the dairy can mute the spices so you might need a pinch more garam masala or salt.
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