Chicken Tikka Pasta Fusion (Printable Version)

Tender chicken pieces blended with spiced tomato sauce and penne create a rich fusion dish.

# What You'll Need:

→ 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 fresh ginger, grated
06 - 1 1/2 tsp garam masala
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp paprika
10 - 1/2 tsp chili powder
11 - 1/2 tsp salt
12 - 2 tbsp vegetable oil

→ Pasta

13 - 10.5 oz penne pasta
14 - 1 1/2 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 - 1/2 tsp chili powder (adjust to taste)
22 - 1/2 cup double cream
23 - 1/4 cup whole milk
24 - Salt and pepper, to taste
25 - 2 tbsp fresh cilantro, chopped

# Directions:

01 - In a bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Add chicken pieces and mix thoroughly. Marinate for at least 30 minutes, preferably overnight for enhanced flavor.
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 to 12 minutes until fully cooked and slightly charred. Set aside.
03 - Boil salted water in a large pot. Cook penne pasta according to package instructions until al dente. Drain and set aside.
04 - Melt butter in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
05 - Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8 to 10 minutes, stirring occasionally, until sauce thickens.
06 - Pour in double cream and whole milk. Season with salt and pepper, then simmer for an additional 2 minutes.
07 - Add cooked chicken tikka pieces to the sauce, followed by the drained pasta. Toss thoroughly to ensure even coating.
08 - Sprinkle fresh chopped cilantro over the dish and serve immediately while hot.

# Additional Tips::

01 -
  • The marinade does most of the flavor work while you do something else, and the result tastes like you've been cooking all day.
  • It comes together faster than you'd expect, making it perfect for when you want restaurant-quality dinner without the reservation.
  • That moment when the cream swirls into the tomato sauce is pure kitchen magic, and your guests will absolutely ask for the recipe.
02 -
  • Don't skip the marinating step thinking you'll save time; those 30 minutes make the difference between good chicken and chicken that tastes like it actually knows what it's doing.
  • When you add the cream, keep the heat at a gentle simmer—high heat will cause the cream to break and separate, which looks unpleasant and changes the texture.
  • Taste the sauce before adding the pasta; this is your last chance to adjust the heat level or salt without it being baked into the final dish.
03 -
  • Don't rush the onion's softening in the butter; those extra minutes build the foundation for a sauce that tastes complex instead of flat.
  • If your cream looks like it's starting to break or separate when you add it, lower the heat immediately and whisk gently—it usually comes back together.
  • Keep the cooked pasta slightly underdone; it continues cooking slightly when you toss it with the hot sauce, and you want to end up with pasta that's tender but still has character.
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