Spiced Chicken Tikka Pasta

My neighbor knocked on the door one evening with leftover tikka masala and a box of dried pasta, asking if I could make something out of it. I stared at both for a moment, then just started cooking without a plan. What came out of that pan was so unexpectedly delicious that I stood there eating straight from the skillet. That improvised dinner became this recipe, and now it's the dish I make when I want comfort with a little spice and a lot of soul.

I made this for a group of friends who claimed they didn't like spicy food. Halfway through the meal, one of them looked up and said it was the best pasta she'd ever had. The trick was balancing the heat with cream and a touch of sugar, turning skeptics into enthusiasts. Since then, this dish has been my secret weapon for dinner parties where I want to surprise people without intimidating them.

Ingredients

• Boneless chicken breast or thigh (500 g): Thighs stay juicier and more forgiving if you slightly overcook them, but breasts work beautifully if you watch the timing closely.
• Plain yogurt (120 g): This tenderizes the chicken and adds tang to the marinade, so don't skip it or swap it for something thinner like buttermilk.
• Lemon juice (2 tbsp): Brightens the marinade and cuts through the richness of the cream sauce later, acting as a flavor anchor.
• Garlic (4 cloves total): Used twice, once in the marinade and again in the sauce, because garlic is the backbone of both Indian and Italian cooking.
• Ginger (1 tbsp, grated): Fresh ginger brings warmth and a slight floral note that dried ginger can't replicate, so grate it finely to distribute evenly.
• Garam masala (2½ tsp total): This spice blend is the soul of the dish, appearing in both the chicken and the sauce to tie everything together.
• Ground cumin and coriander (1 tsp each): These earthy spices build depth in the marinade and make the chicken taste authentically tikka.
• Paprika (1 tsp): Adds color and a subtle smokiness without overwhelming heat, making the chicken visually appealing.
• Chili powder (1 tsp total): Adjust this based on your heat tolerance, it's meant to warm you up, not set your mouth on fire.
• Vegetable oil (2 tbsp): Helps the marinade coat the chicken and prevents sticking during roasting or grilling.
• Penne pasta (300 g): The ridges and hollow center catch the creamy sauce perfectly, though any short pasta with texture works well.
• Butter (1½ tbsp): Creates a richer base for the sauce than oil alone and adds a silky mouthfeel.
• Onion (1 medium): Finely chopped so it melts into the sauce and provides sweetness that balances the tomatoes and spices.
• Canned crushed tomatoes (400 g): The foundation of the sauce, offering consistency and bright acidity that mellows as it simmers.
• Tomato paste (2 tbsp): Concentrates the tomato flavor and thickens the sauce, giving it body and a deeper red color.
• Sugar (1 tsp): A small amount tames the acidity of the tomatoes and rounds out the spice, making the sauce taste complete.
• Double cream (120 ml): Transforms the tomato base into a luscious, velvety sauce that coats the pasta like a dream.
• Whole milk (60 ml): Thins the cream slightly so the sauce isn't too heavy, keeping it creamy but not cloying.
• Fresh cilantro (2 tbsp, chopped): A bright, herbal finish that adds freshness and a pop of color right before serving.

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 and massage the marinade into every crevice, then cover and refrigerate for at least 30 minutes, though overnight makes the flavors sing.

Cook the Chicken:

Preheat your oven to 220°C (425°F) or heat a grill pan over medium high heat until it's nearly smoking. Arrange the marinated chicken in a single layer on a lined baking tray or the grill pan, then roast or grill for 10 to 12 minutes, flipping halfway, until the edges are charred and the chicken is cooked through.

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and add the penne, cooking according to the package instructions until al dente with a slight bite. Drain in a colander and set aside, tossing with a tiny drizzle of oil if it sits for more than a few minutes.

Start the Sauce:

Melt butter in a large skillet over medium heat, then add the chopped onion and sauté for 3 to 4 minutes until it turns soft and translucent. Stir in the garlic and fry for just 1 minute, until fragrant but not browned.

Build the Tomato Base:

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 smell gives way to something rich and warm.

Finish with Cream:

Pour in the double cream and milk, season with salt and pepper, and stir gently as the sauce turns a beautiful pale orange. Simmer for another 2 minutes to let the cream meld with the tomatoes.

Combine Everything:

Add the cooked chicken tikka pieces to the sauce, followed by the drained pasta, and toss everything together with tongs or a large spoon until every piece is coated. The sauce should cling to the pasta without pooling at the bottom of the pan.

Serve Hot:

Transfer to a serving dish or individual bowls, sprinkle fresh cilantro over the top, and serve immediately while the pasta is still steaming. The aroma alone will have everyone at the table before you finish plating.

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The first time I served this to my family, my dad quietly went back for seconds, then thirds. He's not usually one for fusion food, but he said the spices reminded him of his favorite curry spot, except with pasta he could twirl on his fork. Watching him enjoy something I created from a random experiment made me realize that the best recipes aren't always the ones passed down, sometimes they're the ones born from curiosity and a willingness to try something new.

Storing and Reheating

This pasta keeps well in an airtight container in the fridge for up to three days, and the flavors deepen as it sits. Reheat gently on the stovetop with a splash of milk or cream to bring back the sauce's silky texture, stirring over low heat until warmed through. I've found that microwaving works in a pinch, but the stovetop method keeps the pasta from drying out and the chicken from turning rubbery.

Adjusting the Spice Level

If you're cooking for people with different heat tolerances, start with half the chili powder and serve extra on the side. I once made this for a friend who loves heat and kept a small dish of cayenne at the table so she could spice up her own bowl. You can also balance the heat by adding an extra splash of cream or a spoonful of sugar, both will mellow the spice without changing the overall flavor profile.

Pairing and Serving Suggestions

This dish is hearty enough to stand alone, but I love serving it with warm garlic naan to scoop up every last bit of sauce. A simple green salad with lemon vinaigrette cuts through the richness and adds a fresh, crisp contrast. Sometimes I'll put out a small bowl of extra cilantro and a wedge of lemon so people can brighten their own servings as they eat.

• Try serving with cucumber raita on the side for a cooling contrast to the warm spices.
• A glass of chilled white wine or a light lager pairs beautifully without competing with the bold flavors.
• Leftovers make an incredible lunch, eaten cold straight from the fridge or gently reheated at your desk.

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This recipe taught me that the best dishes don't follow rules, they follow instinct and a little bit of courage. I hope it becomes one of those meals you make on nights when you want something that feels special without being fussy.

Recipe FAQs

→ Can I marinate the chicken ahead of time?

Yes, overnight marinating is actually preferred for deeper flavor development. Prepare the chicken the day before and refrigerate in the yogurt mixture until ready to cook.

→ What can I use instead of double cream?

Half-and-half or evaporated milk works well for a lighter version. You can also use heavy cream or, for richness, a combination of sour cream and milk.

→ Can I grill the chicken instead of roasting?

Absolutely. Heat a grill pan over medium-high heat and grill the marinated chicken for 10-12 minutes, turning occasionally until cooked through and lightly charred for added depth.

→ What pasta shapes work best?

Penne is traditional for this dish, but fusilli and rigatoni are excellent alternatives. Choose a shape with ridges or curves to catch and hold the creamy sauce.

→ How can I adjust the heat level?

Start with the suggested chili powder amount and adjust upward by adding more chili powder, cayenne pepper, or fresh green chilies to your taste preference.

→ What sides pair well with this dish?

Garlic naan complements the Indian-spiced elements beautifully. A crisp green salad with lemon dressing provides refreshing balance to the rich, creamy sauce.