Chicken Tikka Pasta

My neighbor Priya once challenged me to name a dish that could make her picky teenage son actually excited about dinner. I threw together chicken tikka and pasta on a whim, mostly because those were the only two things he'd been requesting separately for weeks. The look on his face when he took that first bite, spicy and creamy and completely unexpected, told me I'd stumbled onto something worth repeating. Now it's the dish I make when I want to shake up the weeknight routine without losing anyone at the table. It's proof that the best recipes sometimes come from a little culinary rebellion.

I made this for a potluck once, and three people asked if I'd catered it. The truth is I'd been rushing and forgot to marinate the chicken overnight, so I only gave it an hour and still it turned out beautifully charred and flavorful. That's when I realized this dish is more forgiving than it looks. The yogurt does so much of the work for you, tenderizing and flavoring while you go about your evening. It's become my secret weapon for impressing people without actually stressing myself out.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
• Plain yogurt (120 g): The acidity tenderizes the chicken and helps the spices cling, so don't skip it or swap for something sweet.
• Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream later.
• Garlic (2 cloves) and ginger (1 tbsp): Fresh is best, but jarred works in a pinch if you're short on time.
• Garam masala (1½ tsp for chicken, 1 tsp for sauce): This is the warm, aromatic backbone of the dish, so use a blend you actually like the smell of.
• Ground cumin, coriander, paprika: These build the layers of flavor that make the chicken taste like it came from a tandoor.
• Chili powder (½ tsp for chicken, ½ tsp for sauce): Start conservative, you can always add more heat at the end.
• Vegetable oil (2 tbsp): Helps the marinade coat the chicken and prevents sticking when you roast or grill.
• Penne pasta (300 g): The ridges and hollow centers grab onto the sauce, but fusilli or rigatoni work just as well.
• Butter (1½ tbsp): Adds a silky richness to the base that olive oil just can't match.
• Onion (1 medium): Finely chopped so it melts into the sauce and adds sweetness without chunky bits.
• Canned crushed tomatoes (400 g): The foundation of the sauce, providing body and tang.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce faster.
• Sugar (1 tsp): Balances the acidity of the tomatoes, don't skip this small but mighty addition.
• Double cream (120 ml) and whole milk (60 ml): Together they create a luscious, spiced sauce that clings to every piece of pasta.
• Fresh cilantro (2 tbsp): A bright, herbal finish that ties the whole dish together.

Instructions

Marinate the chicken:

Whisk together yogurt, lemon juice, garlic, ginger, garam masala, cumin, coriander, paprika, chili powder, salt, and oil in a bowl until smooth. Toss in the chicken pieces, coating every surface, then cover and refrigerate for at least 30 minutes or up to overnight.

Cook the chicken tikka:

Preheat your oven to 220°C or heat a grill pan until it's almost smoking. Arrange the marinated chicken in a single layer and roast or grill for 10 to 12 minutes until the edges char and the centers are cooked through.

Boil the pasta:

Bring a large pot of salted water to a rolling boil, add the penne, and cook until al dente according to the package directions. Drain and set aside, reserving a cup of pasta water just in case.

Start 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 it's soft and translucent. Stir in the garlic and cook for another minute until fragrant.

Build the tomato sauce:

Add the 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 flavors deepen.

Make it creamy:

Pour in the cream and milk, season with salt and pepper, and let it simmer gently for 2 minutes. The sauce should be thick enough to coat the back of a spoon.

Bring it all together:

Add the cooked chicken tikka pieces and drained pasta to the skillet, tossing everything together until each piece is coated in that spiced, creamy sauce. If it feels too thick, splash in a bit of the reserved pasta water.

Garnish and serve:

Sprinkle fresh cilantro over the top and serve immediately while it's still steaming hot.

Save

The first time I served this to my kids, my youngest looked at me suspiciously and said it smelled like two different dinners. But after one bite, she went quiet and finished her entire bowl without complaint. That's when I knew I'd found a way to sneak bold flavors past the usual dinnertime negotiations. Now she requests it by name, and I love that it's become our little bridge between comfort and adventure.

How to Get the Best Char on Your Chicken

If you're roasting in the oven, don't crowd the chicken pieces or they'll steam instead of char. Spread them out on the tray with a little space between each one, and if you have a broiler, hit them with a minute or two of high heat at the end for those dark, smoky edges. On a grill pan, resist the urge to move the chicken around too much, let it sit undisturbed so it develops those beautiful grill marks. The slight bitterness from the char balances the sweetness of the cream sauce in a way that makes every bite more interesting.

Making It Lighter Without Losing Flavor

I've made this with half and half instead of double cream when I wanted something a little less rich, and it still tasted indulgent. You can also use evaporated milk, which adds body without as much fat. Greek yogurt stirred in at the very end, off the heat, gives a tangy creaminess that's almost more interesting than the original. The key is to keep the spices bold so the sauce still feels luxurious even when it's lighter.

What to Serve Alongside

This dish is rich enough to stand on its own, but I love serving it with warm garlic naan for scooping up every last bit of sauce. A simple cucumber salad with lemon and mint cuts through the creaminess and adds a refreshing crunch. If you want something heartier, roasted vegetables like bell peppers or zucchini work beautifully and soak up the extra sauce.

• Garlic naan or pita bread for dipping and wiping the plate clean.
• A crisp green salad with a sharp vinaigrette to balance the richness.
• Roasted or grilled vegetables that can share the same flavor profile.

Save

This is the dish I make when I want dinner to feel special without any fuss or pretense. It's become a quiet little tradition in our house, one that reminds me that the best meals are the ones that surprise you.

Recipe FAQs

→ How long should the chicken marinate?

Marinate for at least 30 minutes for basic flavor penetration. Overnight marinating is preferred as it allows the yogurt, spices, and ginger to deeply season the chicken, resulting in more tender and flavorful pieces.

→ Can I grill instead of roasting the chicken?

Absolutely. Heat a grill pan over medium-high heat and cook the marinated chicken pieces for 10-12 minutes, turning occasionally until cooked through and charred. This method adds smoky depth to the dish.

→ What pasta shapes work best?

Penne is ideal for catching the creamy sauce, but fusilli or rigatoni are excellent alternatives with similar sauce-holding properties. Avoid thin pasta like spaghetti as it may get overpowered by the rich sauce.

→ How can I make this lighter?

Replace double cream with half-and-half or evaporated milk to reduce fat content while maintaining creaminess. You can also use Greek yogurt in place of some cream for added protein and tanginess.

→ Can I prepare components in advance?

Yes. Marinate the chicken up to 24 hours ahead. Cook and roast it several hours before serving, then reheat gently. Make the sauce while pasta cooks, then combine everything fresh for best texture and flavor.

→ What should I serve alongside this dish?

Garlic naan complements the Indian spices beautifully, while a crisp green salad with lemon dressing provides refreshing contrast. A yogurt-based raita or cilantro chutney rounds out the fusion experience.