Chicken Tikka Pasta Fusion

My roommate walked in while I was stirring a pot of tomato sauce that smelled like a tandoor oven had moved into our tiny kitchen. She raised an eyebrow, glanced at the half-empty box of penne on the counter, and asked if I was having an identity crisis. Maybe I was, but that night we ate Chicken Tikka Pasta straight from the skillet, and neither of us said a word until our plates were clean. Sometimes the best recipes are the ones that don't ask permission to exist.

I made this for a potluck once, nervous that people would find it too strange. Instead, someone's Italian grandmother asked for the recipe and told me her nonna would have approved of bending the rules. That comment stuck with me more than any compliment. Food doesn't need to stay in its lane to be honest and delicious.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay more forgiving if you overcook them slightly, but breasts work beautifully if you watch the timer.
• Plain yogurt (120 g): This tenderizes the chicken and carries the spices into every bite, not just onto the surface.
• Lemon juice (2 tbsp): Adds brightness and helps break down the chicken fibers for that melt-in-your-mouth texture.
• Garlic (2 cloves, minced): Use fresh, the jarred stuff tastes like regret in a spiced marinade.
• Ginger (1 tbsp, grated): Peel it with a spoon edge to save your knuckles and get into the knobby bits easily.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): This is the soul of the dish, buy a small tin from an Indian grocer if you can.
• Ground cumin (1 tsp): Toasting whole seeds and grinding them fresh makes a noticeable difference if you have five extra minutes.
• Ground coriander (1 tsp): Adds a subtle citrusy sweetness that balances the heat.
• Paprika (1 tsp): Choose smoked if you want a deeper, almost grilled flavor.
• Chili powder (½ tsp for chicken, ½ tsp for sauce): Start conservatively, you can always add more at the table.
• Salt (½ tsp plus more to taste): Season the pasta water generously, it's your only chance to flavor the noodles from within.
• Vegetable oil (2 tbsp): Helps the marinade coat evenly and prevents sticking during roasting.
• Penne pasta (300 g): The ridges grab onto the sauce better than smooth pasta, but use what you love.
• Butter (1½ tbsp): Adds richness that oil alone can't, don't skip it.
• Onion (1 medium, finely chopped): Dice it small so it melts into the sauce rather than chunking up your bites.
• Garlic (2 cloves, minced, for sauce): Yes, more garlic, this time it blooms in butter and becomes sweet.
• Canned crushed tomatoes (400 g): San Marzano if you can swing it, but any quality canned tomato works better than sad fresh ones.
• Tomato paste (2 tbsp): Concentrated umami that thickens and deepens the sauce base.
• Sugar (1 tsp): Cuts the acidity of the tomatoes without making the sauce taste sweet.
• Double cream (120 ml): This is what makes the sauce cling and turn silky, half and half works but won't be as lush.
• Whole milk (60 ml): Thins the cream just enough so the sauce doesn't feel heavy.
• Fresh cilantro (2 tbsp, chopped): Adds a pop of color and freshness right before serving, don't cook it in.

Instructions

Marinate the chicken:

In a bowl, whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil until smooth. Toss in the chicken pieces and massage the marinade into every crevice, then cover and refrigerate for at least 30 minutes or overnight if you can wait.

Cook the chicken tikka:

Preheat your oven to 220°C or get a grill pan screaming hot over medium-high heat. Arrange the chicken in a single layer on a lined baking tray or grill, giving each piece space to char rather than steam, and roast or grill for 10 to 12 minutes until the edges are darkened and the centers are just cooked through.

Boil the pasta:

Bring a large pot of generously salted water to a rolling boil, add the penne, and cook until al dente according to the package time. Drain in a colander and set aside, resisting the urge to rinse it.

Build the sauce base:

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 fry for about a minute until fragrant but not browned.

Simmer the tomato sauce:

Add crushed tomatoes, tomato paste, sugar, garam masala, and chili powder to the skillet, stirring everything together. Let it simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato taste fades.

Finish with cream:

Pour in the double cream and milk, season with salt and pepper, and simmer for another 2 minutes until the sauce turns glossy and cohesive. Taste and adjust the seasoning now, this is your last chance.

Combine everything:

Add the cooked chicken tikka pieces to the sauce, then toss in the drained pasta. Use tongs to lift and turn everything together until every piece of penne is coated and the chicken is nestled throughout.

Garnish and serve:

Sprinkle fresh cilantro over the top and serve hot, straight from the skillet if you want to keep it casual. Pass extra chili flakes at the table for anyone who wants more heat.

Save

The first time I served this to my dad, he was quiet for a moment, then said it reminded him of the butter chicken he used to get in college, but with a twist he didn't expect. He went back for seconds, which is his version of a standing ovation. That's when I knew this dish had earned its place at the table.

Making It Your Own

Swap penne for fusilli or rigatoni if that's what's in your pantry, the sauce will find its way into the spirals or ridges just fine. If you want more heat, stir in a pinch of cayenne or an extra half teaspoon of chili powder when you add the tomatoes. For a lighter version, replace the double cream with half and half or even evaporated milk, though the sauce won't be quite as velvety. I've also tossed in a handful of baby spinach at the end, which wilts in seconds and adds a pop of green without changing the flavor profile.

What to Serve Alongside

This dish is rich enough to stand alone, but a crisp green salad with lemon vinaigrette cuts through the creaminess beautifully. Garlic naan is the obvious choice if you want to scoop up every last bit of sauce, and it doubles as a vehicle for any leftover chicken. A simple cucumber raita on the side adds a cool contrast, especially if you went heavy on the chili powder. I've even served it with roasted broccoli when I needed something green and didn't want to fuss with a salad.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when everything has had time to meld. Reheat gently in a skillet over low heat with a splash of milk or water to loosen the sauce, stirring frequently so the cream doesn't split. If you're microwaving, do it in short bursts and stir between each one to heat it evenly.

• Add a handful of fresh cilantro after reheating to wake up the flavors.
• If the pasta has absorbed too much sauce overnight, thin it with a little chicken stock instead of water for extra richness.
• This freezes okay for up to a month, but the cream may separate slightly when thawed, so whisk it well as it reheats.

Save

This is the kind of recipe that makes people lean back in their chairs and ask what you did differently, even though you followed the steps exactly. It's proof that the best meals happen when you stop worrying about the rules and just cook what sounds good.

Questions & Answers

→ Can I marinate the chicken ahead of time?

Absolutely. Marinating overnight will deepen the flavors significantly. You can prepare the chicken up to 24 hours in advance and refrigerate until ready to cook.

→ What can I use instead of double cream?

Half-and-half, evaporated milk, or even coconut cream work well as substitutes. For a lighter version, use a combination of Greek yogurt and milk, though add it off heat to prevent curdling.

→ How do I achieve charring on the chicken?

Use a grill pan over medium-high heat for best results, or roast in a preheated 220°C oven on a lined tray. Don't overcrowd the pan, and resist moving the chicken too much to develop those caramelized edges.

→ Can I make this without cream?

Yes. Simply omit the cream and milk, and add a splash of pasta water to reach desired sauce consistency. The dish will be lighter but still delicious with the tomato base and spices.

→ What pasta shapes work best?

Penne is ideal for trapping sauce, but fusilli, rigatoni, or farfalle are equally good choices. Avoid thin pastas like spaghetti, which may not hold the creamy sauce as well.

→ How spicy is this dish?

It's mildly spiced as written. Adjust the chili powder to your preference, or add fresh green chilies for extra heat. Cooling accompaniments like yogurt or raita balance any excessive spice.