Save It The first time I made chicken tikka pasta, I was standing in my kitchen on a rainy Tuesday, staring at a half-empty container of garam masala and wondering if I could actually pull off something that felt both daring and comforting at once. My neighbor had just moved to London and sent me a photo of herself at an Indian restaurant, fork twirled around creamy pasta studded with what looked like tandoori chicken. I thought, why not try this at home? Three hours later, my kitchen smelled like a spice market had collided with an Italian trattoria, and I realized I'd accidentally created something that felt like both a conversation and a meal.
I made this for my parents the following weekend, partly to prove the dish was real and partly because I needed their validation. My mum took one bite and raised her eyebrows—not in criticism, but in that way she does when something genuinely surprises her. She asked if I'd changed my approach to cooking, which felt like the highest compliment she could give. That night, watching them both go back for seconds while debating whether the ginger or the garam masala was doing the real work, I understood why food that bridges cultures matters so much.
Ingredients
- Boneless chicken breast or thigh (500 g): Thigh is more forgiving and stays juicier, but breast works if you're watching fat intake; cut everything into roughly the same size so it cooks evenly.
- Plain yogurt (120 g): This is your marinade's backbone, tenderizing the chicken while adding subtle tang; full-fat works best here.
- Lemon juice (2 tbsp) and ginger (1 tbsp grated): These two keep the marinade bright and alive, cutting through the richness that comes later.
- Garam masala (1½ tsp), ground cumin (1 tsp), ground coriander (1 tsp): Toast these in a dry pan for 30 seconds before mixing if you want them to feel even more alive.
- Paprika and chili powder: Paprika gives color and gentle warmth; the chili powder is your volume knob for heat, so adjust to your comfort.
- Vegetable oil (2 tbsp): This helps everything marinate together smoothly and prevents sticking on the grill.
- Penne pasta (300 g): Its ridges catch the sauce beautifully, but fusilli or rigatoni work equally well if that's what you have.
- Butter (1½ tbsp), onion, garlic: This is where the creamy sauce starts its life; don't rush the onion's softening.
- Canned crushed tomatoes (400 g) and tomato paste (2 tbsp): The paste concentrates flavor and prevents the sauce from feeling watery; it's worth using the real stuff.
- Double cream (120 ml) and whole milk (60 ml): This combination gives richness without being overwhelming; you can swap for half-and-half if you prefer lighter.
- Fresh cilantro (2 tbsp chopped): This is your final flourish, adding brightness that ties the whole dish together.
Instructions
- Mix the marinade:
- In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and vegetable oil until everything is well incorporated. The mixture should smell intensely aromatic.
- Marinate the chicken:
- Add your chicken pieces and stir until every piece is coated. Cover and refrigerate for at least 30 minutes, but overnight is genuinely worth it if you have the time; the flavors deepen considerably.
- Cook the chicken:
- Preheat your oven to 220°C or heat a grill pan over medium-high heat. Arrange the marinated chicken on a lined baking tray or in the grill pan, leaving space between pieces so they cook rather than steam. Roast or grill for 10–12 minutes until cooked through with light charring on the edges; the internal temperature should reach 75°C.
- Prepare the pasta:
- While the chicken cooks, bring a large pot of salted water to a rolling boil. Add penne and cook according to package instructions until al dente, which usually means it still has a slight firmness when you bite it. Drain and set aside without rinsing.
- Build the sauce base:
- In a large skillet, melt butter over medium heat. Add your finely chopped onion and sauté for 3–4 minutes until it becomes soft and translucent, then add minced garlic and fry for about 1 minute until fragrant.
- Add tomatoes and spices:
- Stir in crushed tomatoes, tomato paste, sugar, garam masala, and chili powder. Simmer for 8–10 minutes, stirring occasionally; you'll notice the sauce thickening and darkening slightly as water evaporates.
- Finish with cream:
- Pour in the cream and milk, season with salt and pepper to taste, and simmer gently for 2 minutes just to let everything warm through. Taste and adjust seasoning if needed.
- Bring it all together:
- Add your cooked chicken tikka pieces to the sauce, then add the cooked pasta, tossing everything gently until every strand is coated in that beautiful spiced cream. Taste one more time for seasoning.
- Serve with garnish:
- Transfer to plates or a serving bowl, scatter fresh cilantro over the top, and serve immediately while everything is still warm.
Save It There's a moment when you're stirring the cream into the tomato sauce and it transforms from red to a soft coral color that feels almost elegant. That's when I knew this dish had staying power—it wasn't just fusion for fusion's sake, but something that genuinely felt like home in two different ways.
The Marinade Magic
The yogurt in this marinade is doing more than just adding flavor; it's actually breaking down the chicken's proteins and making it tender from the inside out. That's why overnight really does make a difference—it's not just about taste, it's about texture. I learned this the hard way when I made it with just 20 minutes of marinating and wondered why the chicken felt slightly firm. Now I plan ahead, always, even if it means marinating the night before.
Playing with Heat
The beautiful thing about this dish is that the heat level is entirely in your hands. The paprika gives warmth without aggression, while the chili powder is your volume control. My partner likes it gentle, so I've learned to add the chili powder to his portion of sauce rather than all of it at once. Some people add a pinch of cayenne for an extra kick, and honestly, that's the move if you're serving people who actually want to feel the fire.
Beyond the Recipe
This dish pairs beautifully with garlic naan if you want to lean into the Indian side, or a crisp green salad if you're feeling lighter. I've also served it with a simple cucumber and mint raita on the side, which cools everything down beautifully. The flavors are bold enough that they don't need much accompaniment, but they do appreciate having something fresh nearby.
- Make extra sauce even if you think you won't need it; pasta always seems to absorb more than you'd predict.
- If you're cooking for guests, marinate the chicken the night before and grill it just before they arrive so the kitchen smells incredible when they walk in.
- Leftovers reheat gently in a pan with a splash of milk, and honestly taste even better the next day once the flavors have settled.
Save It This dish lives in that perfect space between weeknight dinner and something worth celebrating, which honestly is where the best food tends to live. It's the kind of thing that makes you feel like you've figured something out in the kitchen.
Recipe FAQs
- → How long should the chicken marinate for best flavor?
Marinating the chicken for at least 30 minutes works well, but overnight marination deepens the flavors significantly.
- → What pasta works best with this dish?
Penne is recommended for its shape and texture, but fusilli or rigatoni make great alternatives.
- → Can the sauce be adjusted for spiciness?
Yes, adding extra chili powder or a pinch of cayenne can increase the heat level to your preference.
- → What dairy alternatives can be used in the sauce?
For a lighter option, substitute double cream with half-and-half or evaporated milk without sacrificing creaminess.
- → Is grilling necessary for the chicken?
Grilling or roasting at high heat ensures a slightly charred, tender chicken, but pan-cooking can work in a pinch.