Chicken Tikka Pasta (Print View)

Tender chicken tikka pieces in creamy spiced tomato sauce with penne pasta. A delicious fusion of Indian and Italian flavors.

# Components:

→ Chicken Tikka

01 - 1.1 lb 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 and Sauce

13 - 10.5 oz penne pasta
14 - 1½ 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 - ½ teaspoon chili powder
22 - ½ cup heavy cream
23 - ¼ cup whole milk
24 - Salt and pepper to taste
25 - 2 tablespoons fresh cilantro, chopped

# Directions:

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 mix thoroughly to coat all surfaces. Cover and 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 10-12 minutes until cooked through and slightly charred. 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 using 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 and flavors meld.
06 - Pour in heavy cream and whole milk, then season with salt and pepper to taste. Simmer for 2 minutes, stirring gently to incorporate dairy without curdling.
07 - Add cooked chicken tikka pieces to the sauce, followed by cooked pasta. Toss thoroughly to ensure even coating of sauce on all pasta strands and chicken pieces.
08 - Transfer to serving dishes and garnish generously with fresh cilantro. Serve immediately while hot alongside garlic naan or crisp green salad.

# Expert Advice:

01 -
  • It bridges two comfort food worlds without losing the soul of either one
  • The marinated chicken stays juicy even after tossing it through a rich creamy sauce
  • Leftovers somehow taste even better the next day when the spices have fully melted into the pasta
  • You can adjust the heat level without sacrificing any of the warm aromatic depth
02 -
  • Don't skip the marinating time, even thirty minutes makes a huge difference in how the spices penetrate the chicken
  • Reserve a cup of pasta water before draining in case your sauce gets too thick, a splash will loosen it beautifully
  • Taste the sauce before adding the chicken and pasta so you can adjust salt and heat while it's still easy to fix
03 -
  • Char the chicken until you see those dark caramelized edges, that's where the smoky tikka flavor lives
  • Always taste your sauce before combining everything, it's your last chance to fix seasoning without diluting the whole dish
  • Use tongs instead of a spoon to toss the pasta, it coats more evenly and you won't break the noodles
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