Chicken Tikka Pasta

My roommate walked into the kitchen one night craving butter chicken but staring at an empty fridge and a box of penne. We improvised with what we had, tossing marinated chicken and tomato cream sauce over pasta instead of rice. The result was so unexpectedly good that we made it again the next week, this time on purpose. That accidental fusion became our go-to comfort meal whenever we wanted something familiar but just a little different.

I made this for a potluck once, worried it might be too weird for the crowd. Instead, people kept coming back for seconds, asking if it was an authentic regional dish from somewhere they had never heard of. One friend swore it reminded her of a street food stall in Delhi, while another thought it tasted like something from a cozy trattoria with a spice cabinet. It turns out fusion works best when it just tastes like home.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if you watch the time closely.
• Plain yogurt (120 g): This tenderizes the chicken and adds tang. Greek yogurt works too but use a little less since it is thicker.
• Lemon juice (2 tbsp): Brightens the marinade and balances the richness of the cream sauce later.
• Garlic (4 cloves total): Fresh is essential here. Jarred garlic loses the punch you need in both the marinade and the sauce.
• Ginger (1 tbsp, grated): Use a microplane or the small holes on a box grater to get a fine paste that disappears into the marinade.
• Garam masala (2½ tsp total): The soul of this dish. Buy a good brand or toast and grind your own if you have time.
• Ground cumin and coriander (1 tsp each): These add earthy warmth without overwhelming the tomato base.
• Paprika (1 tsp): Brings color and a mild sweetness. Smoked paprika adds a subtle depth if you want to experiment.
• Chili powder (1 tsp total): Adjust based on your tolerance. Start low and taste the sauce before adding more.
• Vegetable oil (2 tbsp): Helps the marinade cling to the chicken and prevents sticking during roasting.
• Penne pasta (300 g): The ridges catch the sauce perfectly. Rigatoni or fusilli work just as well if that is what you have.
• Butter (1½ tbsp): Adds richness to the base. You can use ghee for a more traditional flavor.
• Onion (1 medium): Finely chop it so it melts into the sauce and creates a silky texture.
• Canned crushed tomatoes (400 g): The backbone of the sauce. San Marzano tomatoes make it taste restaurant quality.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce without making it watery.
• Sugar (1 tsp): Cuts the acidity of the tomatoes. Do not skip this, it balances everything.
• Double cream (120 ml): Makes the sauce luxurious and ties the spices together. Half and half works if you want it lighter.
• Whole milk (60 ml): Loosens the sauce just enough to coat the pasta without being too thick.
• Fresh cilantro (2 tbsp): The final pop of color and freshness. Parsley works if cilantro is not your thing.

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 the chicken pieces in the marinade, cover, and let sit for at least 30 minutes or overnight in the fridge for deeper flavor.

Cook the Chicken Tikka:

Preheat your oven to 220°C or heat a grill pan over medium high heat. Spread the marinated chicken on a lined baking tray or grill pan and roast or grill for 10 to 12 minutes until cooked through and slightly charred at the edges.

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 and set aside, reserving a cup of pasta water just in case you need to loosen the sauce later.

Build the Sauce Base:

Melt butter in a large skillet over medium heat, then add the chopped onion and sauté for 3 to 4 minutes until soft and translucent. Stir in the garlic and cook for another minute until fragrant.

Simmer the Tomato Sauce:

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 fades.

Finish with Cream:

Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes. The sauce should be smooth, glossy, and just thick enough to cling to a spoon.

Combine Everything:

Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta. Toss everything together gently until every piece of pasta is coated in the creamy spiced sauce.

Garnish and Serve:

Sprinkle fresh cilantro over the top and serve hot. A wedge of lemon on the side never hurts if someone wants an extra squeeze of brightness.

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The first time I served this to my parents, my dad looked skeptical until he took a bite and went quiet for a moment. Then he asked if I could make it again the following week for his birthday dinner instead of the usual roast. That is when I knew this dish had earned its place at the table, not as a novelty but as something we genuinely craved.

Storing and Reheating

This keeps well in an airtight container in the fridge for up to three days. The flavors deepen overnight, so leftovers are never a letdown. Reheat gently on the stovetop with a splash of milk or cream to bring back the silky texture, or microwave in short bursts, stirring in between. The pasta might soak up some sauce as it sits, but a little extra liquid fixes that easily.

Substitutions and Swaps

You can use paneer instead of chicken for a vegetarian version, marinating and grilling it the same way. Swap the double cream for coconut cream if you want a dairy free option, though the flavor will shift slightly sweeter. If you do not have garam masala, a mix of cumin, coriander, cinnamon, and a pinch of cloves gets you close enough. Gluten free pasta works perfectly here as long as you cook it carefully to avoid mushiness.

Serving Suggestions

This pairs beautifully with warm garlic naan for scooping up extra sauce or a simple cucumber salad to cut through the richness. A glass of chilled white wine or a mango lassi balances the spice without overpowering it. If you are feeding a crowd, serve it family style in a big bowl and let everyone help themselves.

• Add a handful of spinach or peas to the sauce for extra color and nutrition.
• Top with a dollop of plain yogurt and a drizzle of chili oil for contrast.
• Serve alongside roasted vegetables or a crisp green salad with lemon vinaigrette.

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This dish taught me that the best recipes are not always the ones passed down through generations. Sometimes they are born from hunger, curiosity, and a willingness to throw two worlds together and see what happens.

Recipe FAQs

→ How long should chicken be marinated?

Marinate for at least 30 minutes for basic flavor development. Overnight marination in the refrigerator is preferred for deeper, more complex spice penetration into the chicken.

→ Can I grill the chicken instead of roasting?

Yes, absolutely. Heat a grill pan over medium-high heat and cook the marinated chicken for 10-12 minutes, turning occasionally until cooked through and lightly charred on the edges.

→ What pasta shapes work best?

Penne is ideal for catching the creamy sauce, but fusilli or rigatoni are excellent alternatives. Choose tubes or twisted shapes that hold sauce well.

→ How can I make it less creamy?

Use half-and-half or evaporated milk instead of double cream for a lighter version. You can also reduce the cream quantity and add more tomato sauce for a thinner consistency.

→ Can I prepare the chicken tikka in advance?

Yes, marinate and cook the chicken up to 24 hours ahead. Store in an airtight container in the refrigerator. Reheat gently before adding to the pasta sauce.

→ What sides pair well with this dish?

Serve alongside garlic naan for scooping the sauce, or with a crisp green salad for freshness. Both complement the rich, spiced flavors beautifully.