Chicken Tikka Pasta Fusion (Print Version)

Marinated chicken tikka combined with creamy spiced tomato pasta. A fusion of Indian and Italian flavors in one satisfying dish.

# What You'll Need:

→ Chicken Tikka

01 - 1 lb 2 oz 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 Sauce

13 - 10 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

# How-To Steps:

01 - In a mixing bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil. Mix until fully blended. Add chicken pieces and coat thoroughly. Marinate for at least 30 minutes or preferably overnight for enhanced flavor development.
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 through with light char marks. 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 directions until al dente. Drain through a colander and reserve.
04 - Melt butter in a large skillet 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.
06 - Pour heavy cream and whole milk into the sauce. Season with salt and pepper to taste. Simmer for an additional 2 minutes until well combined.
07 - Add cooked chicken tikka pieces to the creamy tomato sauce. Fold in cooked penne pasta. Toss thoroughly until all pasta is evenly coated with sauce.
08 - Garnish generously with fresh chopped cilantro. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It satisfies two cravings at once without feeling like a compromise.
  • The marinated chicken stays juicy and the spices actually cling to the pasta.
  • Leftovers taste even better the next day when the flavors have melted together.
  • You can adjust the heat level without losing the warmth of the spices.
02 -
  • Don't rinse the pasta after draining, the starchy coating helps the sauce cling instead of sliding off.
  • If your sauce looks too thick, add a splash of reserved pasta water instead of more cream to loosen it without diluting the flavor.
  • Let the chicken rest for a minute after cooking before adding it to the sauce so the juices redistribute and don't water down your dish.
03 -
  • Marinate the chicken overnight if you have the time, the flavors go deeper and the texture gets even more tender.
  • Char the chicken pieces well, those dark edges add a smoky depth that makes the whole dish taste more complex.
  • Taste the sauce before adding the pasta and adjust the spices then, it's much easier to fix before everything is mixed together.
Go Back